
Spelt With Roast Vegetables
Ingredients
2 Tbs Coconut oil
- 3 cups vegetable stock
- 1 cup spelt berries (in the UK you can buy sachets of cooked spelt)
- 2 cups roasted vegetable cubes
- 1/2 cup green vegetables, steamed
- 1 cup sliced mushrooms
- 1 finely chopped Spanish red onion
- Fresh chili or red capsicum slices
- Scallions
- S+P
Instructions
- Cut up your choice of vegetables to be oven-baked. I used celeriac root, pumpkin and sweet potato
- Toss in melted coconut oil and season with salt and pepper and place on oven tray
- Bake in oven on 180C for about 40 minutes, depending on the size of your cut vegetables
- Meanwhile add spelt to 3 cups of vegetable stock and bring to boil
- Turn down heat and gently simmer for about one hour. I like it when it still has a firm texture, like sunflower seeds
- Heat coconut oil and fry mushrooms and onions until soft
- Steam green vegetables
- When spelt is done to your liking, place all cooked items and fresh scallions into a fry pan and mix thoroughly before serving
- Adjust seasoning.
- Enjoy!