John Myers
Ingredients for 4 servings:
- 160 g wheat
- 700 ml water, possibly more, as needed
- some salt
- 200 g leek
- 2 onions, red
- 3 garlic cloves
- 1 small pepper, red
- 200 g red bell pepper(s)
- 150 g celery
- 400 g zucchini
- 400 g mushrooms
- 10 apricot(s), dried
- 40 g clarified butter
- salt and pepper
- Oregano, dried
- 150 ml red wine, vegan, dry
- 125 g crème fraîche with herbs
- 100 g cheese, grated
- a few stalks of chervil or parsley, possibly
Instructions
Working time approx. 30 minutes; Rest time approx. 13 hours; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 14 hours 40 minutes
a vegetarian main course with lots of vegetables
Soak the wheat grains in 700 ml of water for 12 hours. The next day, simmer the grains in the soaking water with a little salt over low heat for about 1 hour. Check occasionally to see if there is still enough liquid in the pot. Then let it soak for another hour without applying heat. Trim and wash the leeks and cut them into thin rings. Peel and roughly dice the onions. Peel and finely chop the garlic cloves. Deseed the chili peppers and cut them into thin strips. Trim and strip the bell peppers. Cut the celery into strips. Halve and slice the zucchini. Trim and roughly chop the mushrooms. Finely dice the apricots. Heat the clarified butter in a large pan, sauté the diced onions for 2 minutes, then add the striped bell peppers, chili peppers, garlic, and celery and sauté for another 2 minutes over medium heat. Now add the zucchini slices, and after 1 minute, the mushrooms and apricots. You can, of course, also fry the vegetables individually and then remove them from the pan, but that’s too complicated for me. After another 2 minutes, pour in the red wine, add the wheat kernels, and let the red wine reduce slightly. This takes 1-2 minutes. Finally, season with salt, pepper, and oregano, and stir in the crème fraîche. Serve on plates and sprinkle with the cheese and a few chervil leaves.
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