Wheat and bean risotto in curry
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ingredients
250 g wheat 750 ml water 1 KL salt 200 g colored beans 7 dl lentils 1 KL curry powder 1/2 KL coriander powder 1/2 KL salt 1/2 KL black pepper powder 2 dl broth 2 handfuls of trumpets
step
1. Rinse the wheat with boiling water and dump into the pot. Cover with water, sprinkle with salt, cover and bring to the boil. Then reduce the heat and cook over a low heat for about 15 minutes, until all the water has evaporated. 2. Cook the beans until tender, then add them to the cooked wheat. Season with curry powder, coriander, salt and black ground pepper. Add the lentils to the mixture (discarding the juices), pour the stock over everything and simmer for about 10 more minutes. 3. Finally, add the chopped spring onions to the risotto. Serve as a light lunch or dinner. Bon appetit!
