I am keen on grains!
Spelt is sweet, fluffy but always nicely al dente. It's high in protein and fiber, a very good alternative to pasta and rice. I usually prepare it in salad with some fresh seasonal veggies or cooked like risotto.
This recipe is perfect to be cooked in advance and stored in the fridge. It could be a good suggestion to serve for a Sunday brunch!
200 gr spelt (serving 2 people)
10 raw tomatoes (datterino or cherry)
200 gr cottage cheese
To cook the grain add a cup of water for every cup of spelt. Drain, add some evo oil and let it cool.
Set a non-stick skillet over high heat, add the eggplant diced. Toss constantly, let it browned then cool down.
In a bowl, slice the tomatoes, mix with the eggplants, the salt and the cottage cheese, fold the spelt in.
Serve with some fresh basil.