Multicolored Wheat Pan

Ingredients

• 120 g precooked wheat kernels (pre‑made)
• Salt
• 1 tsp saffron strands
• 100 g Onions (2 onions)
• 1 Garlic clove
• 1 tbsp Rapeseed Oil
• 5 g Butter (1 tsp)
• 125 g small zucchini (1 small zucchini)
• 80 g small carrots (1 small carrot)
• 100 g yellow bell pepper halves (0.5 yellow bell peppers)
• 0.5 small lemon
• 0.5 small orange
• 1 tsp tomato paste
• 1 tsp liquid honey
• Pepper
• 0.5 tsp sweet paprika powder
• 3 stems flat‑leaf parsley

Instructions

1. 1.

   Cook wheat kernels according to package instructions in salted water with saffron.

2. 2.

   Peel onions and garlic. Finely chop onions.

3. 3.

   Heat oil and butter in a pan. Sauté onions over low heat for about 6–8 minutes until translucent. After 3 minutes, add pressed garlic.

4. 4.

   Trim zucchini and carrot. Halve pepper and remove seeds (reserve one half for later use). Peel carrot. Wash all vegetables and dice finely.

5. 5.

   Add vegetables to the onions in the pan and sear sharply. Cover and simmer for about 10 minutes over medium heat.

6. 6.

   Squeeze lemon and orange juice. Stir juice with tomato paste and honey into the vegetables.

7. 7.

   Fold in wheat kernels. Season with salt, pepper, and paprika. Reheat everything together.

8. 8.

   Wash parsley, dry, strip leaves, finely chop, sprinkle over the wheat pan and serve.