Green spelt vegetable casserole

Ingredients for 4 servings:

• 200 g green spelt (whole grains)
• 2 onions, red
• 45 g butter
• 500 ml vegetable stock
• 250 g carrot(s)
• 250 g bell pepper(s), yellow
• 200 g zucchini
• 200 g eggplant(s)
• 150 g mushrooms
• n. B. Salt
• Pepper, from the mill
• 20 g flour (wholemeal flour)
• 200 ml cream
• ½ tsp curry powder, or amount to taste
• n. B. herbal salt
• 100 g Emmental cheese, grated
• butter flakes

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

a filling, vegetarian casserole with lots of vegetables

Rinse the green spelt in a sieve with hot water and then drain. Peel and finely dice the onion. Melt 15g of butter in a saucepan and sauté the diced onion. Add the green spelt, sauté briefly, and then deglaze with the vegetable stock. Bring to a boil briefly and simmer over low heat for about 30 minutes. In the meantime, finely dice the carrots, bell pepper, zucchini, and eggplant. Slice the mushrooms. Heat another 15g of butter and first sauté the diced carrots and bell peppers in it, season with herb salt and pepper, add a little water, and simmer over low heat for about 5 minutes. Now add the diced zucchini and eggplant, and cook everything for another 5 minutes. Gradually add a little water if necessary. The vegetables should just be covered. Drain the vegetables, reserving the cooking water. Briefly toss the sliced ​​mushrooms in the remaining butter in a separate pan. Stir the flour into the cream until lump-free and bring to a boil in a small saucepan. Add the vegetable cooking water and simmer for about 7 minutes. Season with curry, salt, and pepper. Place the green spelt in a casserole dish, top with the vegetables, and then the fried mushroom slices. Pour the sauce over the dish and sprinkle with the grated cheese. Sprinkle with butter flakes and bake in the oven at 200°C for about 8 minutes.