Description
I really wanted to return from obscurity spelt - an ancient culture that once nourished all mankind, and so unjustly forgotten... But thanks to the current fashion for healthy food - she returned to the shelves of our stores. The truth is in the form of foreigner spelt... I had to read a bunch of articles and recipes middle Eastern cuisine, where spelt was loved and venerated still. The result was this lovely salad where the nut-earthy taste of wheat combines with tangy, spicy flavor of vegetables and Oriental spices.
Ingredients
-
Spelt
1.5 cup
-
Pepper
1 kg
-
Tomato juice
1 l
-
Eggplant
1 kg
-
Carrots
0.5 kg
-
Onion
0.5 kg
-
Vegetable oil
0.5 cup
-
Vinegar
100 ml
-
Salt
2 Tbsp
-
Sugar
4 Tbsp
-
Khmeli-suneli
2 tsp
-
Peppers red hot chilli
1 tsp
-
Black pepper
1 tsp
-
Water
1 cup
Cooking
One of the main differences between Emmer wheat from conventional wheat is that the skin of the grain is not removed. As well as pearl barley. Therefore, it requires a long cooking time. But long cooking destroys all the nutrients and benefits of such a product, except for low-calorie, there will not be any... So spelt requires pre-soaking. At least 3 hours. I usually presoak for the night...
Begin to cook. Pour in a pan where we will cook our lettuce, vegetable oil and water. Give to boil.
In a boiling water-oil mixture put grated on a coarse grater carrots and chopped small cubes, and onions. Stir. Tormented over medium heat for 10-15 minutes, so the onions and carrots are softened.
Add to carrots and onions spelled. Mix well and allow to potomitsya 7-10 minutes to make grits soaked in butter and juices...
Add the peppers, eggplant, tomato juice, salt, sugar and cook on low heat 25-30 minutes. Add vinegar and spices. Proverjaem 5-7 minutes.
Spread lettuce in sterilized jars. Wrap it up until cool. Of this amount, the products obtained with average of 6 jars of 0.65-0.7 l + a sample.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.