Spicy Ebly pan

Ingredients for 2 servings:

• 200 g soft wheat (Ebly)
• 500 g mixed vegetables, e.g. zucchini, peppers, onions, black olives, mushrooms, etc.
• 1 clove(s) garlic
• vegetable broth
• Mixed herbs, e.g. parsley, thyme, oregano, etc.
• salt and pepper
• Paprika powder
• chili flakes

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

a light and versatile vegetarian pan dish

First, cook the Ebly or spelt according to the package instructions in a little vegetable stock until al dente. Meanwhile, cut the vegetables into bite-sized pieces. Sauté the vegetables in a pan until al dente, nice and dry, and lightly browned. Season with spices and herbs. Then add the grains and fry again until the grains are slightly browned. Tip: It’s quicker to cook using mixed frozen vegetables and frozen herbs. You can replace the Ebly with rice. Variations: – With curry and without the peppers, you can create a Far Eastern stir-fry by adding Asian vegetables (sprouts, carrots, cabbage, shiitake mushrooms, and mu-err mushrooms). – Corn, kidney beans, onions, jalapenos, and tomatoes, seasoned with tomato paste and plenty of chili, make a Tex-Mex stir-fry. – With anything you have around the house, you can easily use up leftovers.