Ebly with Chinese cabbage and mustard

Ingredients for 2 servings:

• 125 g soft wheat (e.g. Ebly)
• 300 g Chinese cabbage, approx.
• 1 onion(s)
• 1 garlic clove(s)
• 1 chili pepper(s)
• 1 handful of cheese, grated (e.g. Pecorino or Parmesan)
• 250 ml vegetable stock
• 1 tsp, heaped mustard seeds
• 1 tsp mustard, grainy
• n. B. Salt
• some oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Cut the Chinese cabbage into strips. Dice the onion, chop the garlic, deseed and finely dice the chili pepper. Heat a tablespoon of oil in a pan and sauté the onion and chili pepper. Add the garlic and sauté briefly. Stir in the Ebly and mustard seeds, deglaze with a little hot vegetable stock, and simmer covered until the wheat is tender. Stir occasionally and add more liquid if necessary. By the end, all the liquid should be absorbed. Meanwhile, fry the Chinese cabbage in a little oil in a separate pan until crisp and stir in the mustard. Mix the Chinese cabbage with the Ebly and the grated cheese and season with salt if desired. Adjust the chili pepper according to taste and the spiciness of the pepper. Instead of Parmesan or Pecorino, you can also use finely grated, spicy mountain cheese.