Grain Skillet with Skyr Dip

Ingredients

• 250 g wheat
• Salt
• 300 g red onions
• 2 Garlic cloves
• 1 green bell pepper
• 2 tbsp Rapeseed oil
• 500 g corn (canned; drained weight)
• Pepper
• a pinch smoked paprika powder
• 1 box watercress
• 100 g semi‑fat milk (1.5% fat)
• 400 g Skyr
• a splash lemon juice

Instructions

1. 1.

   Cook the wheat in double the amount of salted water according to package instructions for about 15 minutes over medium heat, then drain and let it sit.

2. 2.

   Meanwhile, peel the onions and garlic. Slice the onions into thin strips and the garlic into thin slices. Halve the bell pepper lengthwise, remove seeds, wash, and chop.

3. 3.

   Heat oil in a large skillet. Sauté the onions over medium heat for 2–3 minutes. Add the garlic and cook briefly with them. Add corn and wheat, and fry for about 5 minutes while stirring occasionally over medium heat. Season with salt, pepper, and paprika powder.

4. 4.

   Cut watercress from the bed. Mix semi‑fat milk with Skyr, lemon juice, and half of the watercress. Season with salt and pepper to taste.

5. 5.

   Spread the wheat–corn mixture and Skyr on a plate, then sprinkle the remaining watercress over the grain skillet with Skyr dip before serving.