John Myers
Ingredients for 4 servings:
- 200 g wheat, tender wheat (Ebly), uncooked
- 300 g vegetable broth, freshly cooked (or water with powder)
- 600 g kohlrabi, sliced
- 300 g spinach, chopped, frozen, thawed, seasoned
- 400 g carrot(s), (carrots) coarsely or finely chopped
- 400 g cheese (raclette cheese or mozzarella), finely sliced
- 300 g chicken, shredded, fried
- salt and pepper
- Spice(s), as desired
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
and chicken strips, super fast
Chop the kohlrabi and carrots and place 2/3 of them in a baking dish and season. Sprinkle the raw Ebly over the top and pour in the vegetable stock. Spread some cheese on top. Distribute the remaining vegetables and the seared meat, seasoning if desired. Sprinkle the seasoned spinach on top and spread it flat. Cover with the remaining cheese and bake in a preheated oven at 180-200°C for at least 30-40 minutes until the cheese is light brown on top. Reduce the heat if necessary. It should take at least 30 minutes for the vegetables to be cooked, but still crunchy. Serve with a mixed green salad. Tip: try other vegetables, such as sweet peppers, zucchini, tomatoes, fennel, green beans, cabbage stalks, celery, cauliflower, frozen vegetables, etc., as you have them or according to your taste. Note: For vegetables that release a lot of liquid (tomatoes), the stock should be reduced. NB: Vegetarians simply leave out the meat.
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