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.
Step 1 of 6: Rinse the pearled spelt under running water to remove any impurities.
Step 2 of 6: 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.
Step 3 of 6: In a nonstick pan, cook the well-washed spinach with extra virgin olive oil and a little vegetable stock powder until wilted.
Step 4 of 6: When the spelt is ready, add it to the spinach in the pan.
Step 5 of 6: Season with salt and pepper and toss well to combine.
Step 6 of 6: Serve hot or let cool and serve cold, according to preference.
Recipe by
Portion: the weight of the ingredients divided by one portion, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Contains nickel · Allergens detected: Gluten
| Average values | Per serving290 g · 1 of 1 | Per 100 g |
|---|---|---|
| Energy | 1,265 kJ302 kcal | 436 kJ104 kcal |
| Fat | 12.18 g | 4.2 g |
| of which saturated fatty acids | 1.71 g | 0.59 g |
| Carbohydrates | 35.84 g | 12.36 g |
| of which sugars | 1.51 g | 0.52 g |
| Fibre | 5.48 g | 1.89 g |
| Protein | 11.77 g | 4.06 g |
| Salt | 0.2 g | 0.07 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
