Ebly wheat with vegetables

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Rucola pesto

50 g rocket
2 cloves of garlic
3 tbsp pine nuts
1 lemon, unwaxed, zest
3 tbsp Pecorino, grated
¼ tsp salt
Pepper, ground
50 ml olive oil
Toast the pine nuts. Set aside 1 tbsp of pine nuts for the garnish. For the pesto, put all the ingredients in a mixing jug and blend finely. Put the pesto to one side.

Vegetables

1 kohlrabi
2 carrots
200 g Swiss chard
100 g mushrooms, mixed, e.g. champignons and king oyster mushrooms
Peel the kohlrabi and carrots and cut them into sticks about 5 mm thick. Wash the Swiss chard well, then cut into 2 cm wide strips. Quarter the mushrooms.
Place the vegetables and mushrooms in the perforated cooking tray and season with salt.

ebly wheat

250 g ebly wheat
400 ml vegetable bouillon
Put the ebly wheat into the cooking tray (⅓ GN) and add the bouillon.
Place the cooking tray (⅓ GN) next to the vegetables on the perforated cooking tray in the cold cooking space. Steam.
Steaming 100°C for 20 Mins
Rucola pesto
salt
pepper
Mix the ebly wheat, vegetables and pre-prepared rucola pesto together. Season with salt and pepper to taste. Garnish with the pine nuts that were set aside earlier.

Tips

Any other vegetables that are in season can also be used.

  • Cooking tray ⅓ GN
  • Perforated cooking tray
Quantity Ingredient
200 g Swiss chard
3 tbsp pine nuts
50 g rocket
Pepper
Rucola pesto
1 kohlrabi
100 g mushrooms
250 g ebly wheat
400 ml vegetable bouillon
3 tbsp Pecorino
2 cloves of garlic
pepper
1 lemon
salt
50 ml olive oil
¼ tsp salt
2 carrots

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