John Myers
Bell Pepper and Zucchini Pan with Buckwheat or Spelled
The perfect bell pepper and zucchini pan with buckwheat or spelled recipe with a picture and simple step-by-step instructions.
- 1 Cup Spelled or buckwheat
- 2 cups Vegetable broth
- 50 g Red lenses
- 1 Pc. Onion
- 2 tbsp Olive oil
- 1 Pc. Paprika
- 1 Pc. Zucchini
- 100 g Tomato paste
- 6 Pc. Dried apricots, dates or 3 tbsp raisins
- Salt pepper
- 1 tsp Dried herbs, e.g. basil, oregano, thyme
- First prepare the spelled or buckwheat in a saucepan with vegetable stock according to the instructions on the packet. I use quick-cooking spelled. Bring 2 cups of vegetable stock to the boil, then add the spelled and simmer on a medium level for about 15-20 minutes until the liquid is absorbed. I add the lentils 7 minutes before the end of the cooking time.
- In the meantime, peel and chop the onion. Sauté in the heated oil in a pan. Cut the bell pepper and zucchini bite-sized and add. Fry briefly. Stir in tomato paste, fry briefly, then add approx. 200 ml of water (or vegetable stock). Stir in the chopped apricots. Simmer for a few minutes over a low heat.
- Season with salt, pepper and dried herbs. Possibly a squirt of lemon juice, if at hand. Stir in the cooked spelled (or buckwheat). Sprinkle with roasted pine nuts or flaked almonds as desired. A dollop of sour cream or yogurt also goes well with it.
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