Spelt is one of the oldest cereal species. In Rome, it was consumed by gladiators and athletes of the Games, who believed that it greatly improves the efficiency of the body and adds strength. The protein contained in spelt contributes to the growth of muscle mass, while magnesium and phosphorus help maintain healthy bones. Groats go well with dishes with meat or mushroom sauce, casseroles, salads.
BIO spelt was made from cereals from certified organic farming. It is free from GMOs and pesticides. It is an excellent base for many dishes.
A method of preparing:
Rinse the groats with plenty of water. Then pour it into boiling salted water and cook for about 30 minutes on low heat, stirring periodically. When the porridge is soft, leave it covered for 5 minutes. The porridge-to-water ratio should be 1:4.
A 400 g container contains 8 portions of 50 g.
- source of protein
- high fiber content
Recipe - Inspiration:
Spelt zucchini and zucchini
- 150 g spelt Soligrano Bio
- 1 zucchini
- 1 red pepper
- 10 pieces of mushrooms
- 1 onion
- ½ bunch of parsley
- 4 tablespoons butter
- salt, pepper, sweet pepper, chili to taste
Cook porridge according to the recipe on the packaging. Melt butter in a frying pan, add sliced onion and fry for 3 minutes. Cut the mushrooms into half slices and fry with onions. Then add diced zucchini and peppers. Simmer covered for 10 minutes, stirring occasionally. Add the groats and chopped parsley to the vegetables and season to taste with salt, pepper, sweet pepper and chili.