Vegetable Wheat Skillet

Ingredients

• 250 g soft wheat
• 600 ml Vegetable Broth
• 4 Carrots
• 2 red onions
• 2 Garlic cloves
• 2 Zucchini
• 1 Organic lemon
• 8 sprigs herbs (e.g., thyme, basil)
• 2 tbsp pumpkin seeds
• 2 tbsp olive oil
• Salt
• Pepper

Instructions

1. 1.

   Cook the soft wheat in the broth over low heat according to package instructions.

2. 2.

   Meanwhile peel carrots, onions and garlic. Wash and trim zucchini. Dice everything finely. Rinse lemon under hot water, pat dry, zest and juice. Wash herbs, shake off excess moisture and chop.

3. 3.

   Roast pumpkin seeds in a pan over medium heat without oil until fragrant.

4. 4.

   Heat olive oil in a pan and sauté carrots and onions for 2–3 minutes over medium heat. Add garlic and zucchini and cook another 3–4 minutes.

5. 5.

   Stir in the cooked wheat, season with salt, pepper and lemon juice to taste. Garnish the vegetable wheat skillet with herbs, lemon zest and pumpkin seeds.