Colorful sun-dried wheat pan with vegetables

Ingredients for 4 servings:

• 250 g soft wheat, e.g. sun wheat
• 1 ½ liters of broth, vegan if desired
• 5 spring onions
• 3 bell peppers
• 50 g mushrooms
• 3 tbsp olive oil or rapeseed oil
• e.g. salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegan

Bring the broth to a boil and simmer the sun-dried wheat in it for about 10 minutes. I always use the practical boil-in-the-bag cooking bags for this. Meanwhile, clean the bell peppers, mushrooms, and spring onions. Dice the bell peppers, slice the mushrooms, and ring the spring onions. Sauté everything in your preferred oil. When the sun-dried wheat is ready, drain briefly, add it to the vegetables, and sauté for as long as you like. I like the sun-dried wheat slightly fried, so it can take up to 30 minutes. When it comes to vegetable variations, you’re ultimately spoiled for choice.