Good food doesn’t always look good in photos…
watching the pictures I had taken of this dish, I was a little bit dismayed: It doesn’t look very appealing. I know. Believe me: in reality it looks 10 times better. And the taste is even 100 times better!
If you want to know what it is: years ago we have called it “mediterranean spelt” – It’s cooked spelt (Dinkel – you can eat it like rice. Actually, in the picture you see unripe green spelt – Grünkern in German – as I didn’t have any spelt at home) with a zucchini-tomatoe-sauce and feta.
I know: this sounds very healthy and as if I would be a tree-hugger who only eats healthy grains and some veggies. But you probably already know that I also eat cakes, cookies and other things with tons of butter, white flour and white sugar…
In this dish I like the taste and the consistency of cooked spelt. However you can also use wholemeal-rice or unripe green spelt (Grünkern). It’s important to me that it’s wholemeal as it has a special consistency which you won’t get with white rice.
And it’s really, really, really good! Got curious? It’s easy to make – and it’s also good to prepare for many people! (As well as for only one).
For 1 (very hungry, I fell in a kind of a food-coma after the meal…) to 2 persons you need:
1/2 cup (125 ml) spelt grains per person
1 1/4 (325 ml) cups water per person
1 can of tomatoes (400 g gross weight)
1 tblsp herbes de Provence
1-2 tblsp cream
1-2 handfuls of crumbled feta cheese
In a covered pot bring the spelt grains with the water to a boil, reduce the heat and let simmer for about 40 minutes. It’s done when there’s no more water in the pot.
Meanwhile heat the oil in a large skillet and chop the onions. Sauté the onions until translucent. Cut the zucchino in rounds and add it. Sauté until you can smell that it’s zucchini.
Add the tomatoes, if they are too big, cut them in smaller pieces. Add salt, pepper, and herbes de Provence. Let everything simmer until the zucchini are done and the consistency of the mix in the skillet gets saucy. Add the cream and stir.
When the spelt is done, stir it into the tomato sauce.
For serving, top with the crumbled feta cheese.
Filed under: Recipes: Grains and cereal products, Recipes: Vegetables | 2 Comments
Tags: bento, feta, tomato, zucchini