Vegetable Stew with Wheat

Ingredients

• 150 g wheat
• 350 g Brussels sprouts
• 350 g cauliflower
• 250 g green beans
• 2 tbsp rapeseed oil (for sautéing)
• 1 vegetable onion
• 1 l hot vegetable broth
• Salt
• Pepper (freshly ground)
• 1 tbsp chopped parsley

Instructions

1. 1.

   Cover the wheat with water and let it soak overnight.

2. 2.

   Clean, wash, and cut a cross on the stem of each Brussels sprout.

3. 3.

   Wash and separate cauliflower into florets.

4. 4.

   Trim ends of green beans, snap off tips, and halve them.

5. 5.

   Heat some oil in a pot over medium heat.

6. 6.

   Peel and finely dice the onion, then sauté in the oil until translucent.

7. 7.

   Add the wheat (without soaking water) to the pot. Add the vegetables, sauté briefly, pour in broth, reduce heat to low and simmer gently for 30-35 minutes. Season with salt and pepper, taste, sprinkle parsley, and serve.