Spelt Rice Pan

For the spelt rice pan, clean the shiitake mushrooms, discard hard stems, pour on some boiling hot water – just enough to cover all the mushrooms. Leave to infuse for about 10 minutes.

Bring clear vegetable soup to boil, wash spelt rice, add to soup, then add mushrooms with soaking water and cook everything together for 15 min, let it swell a bit more and then strain.

While this is going on, heat 4 tbsp olive oil, cut the smoked tofu into 1 cm cubes and fry in the hot oil. Remove from the pan.

Clean and dice the carrots and fennel. Wash the leek, chop into rings and cook the vegetables briefly in the pan with a little oil until al dente. Extinguish with 5 tbsp soy sauce and add the spelt rice with the mushrooms and the fried tofu.

Season the spelt rice pan with garlic, pepper and soy cream and serve sprinkled with parsley.

Preparation Tip:

Use high quality extra virgin olive oil for the spelt rice pan!

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