A simple, quick and inexpensive recipe of pearled spelt with spinach, suitable for vegans, vegetarians and those intolerant to eggs and lactose. It can be served hot or cold, ideal for lunch at the office or university.
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Rinse the pearled spelt under running water to remove any impurities.
Bring about 2 cups of water to a boil in a pot and add the spelt; cook according to the times indicated on the package.
In a nonstick pan, cook the well-washed spinach with extra virgin olive oil and a little vegetable stock powder until wilted.
When the spelt is ready, add it to the spinach in the pan.
Season with salt and pepper and toss well to combine.
Serve hot or let cool and serve cold, according to preference.
Pot
Nonstick pan
Strainer/bowl for washing the spelt and spinach
Variations: add crumbled goat cheese or grated Parmesan for more flavor; add nuts or toasted seeds for crunch; dress with lemon juice or orange juice for a citrus note; add fresh herbs such as parsley, basil or mint.
Italia
| Energy (kcal) | 75.86 |
| Carbohydrates (g) | 12.8 |
| of which Sugars (g) | 0.55 |
| Fat (g) | 0.79 |
| of which Saturates (g) | 0.1 |
| Protein (g) | 4.2 |
| Fiber (g) | 1.96 |
| Sale (g) | 0.07 |
