Rice, barley and spelt with chickpeas and peppers

I am often uncertain if making a classic risotto, a farrotto (“farro” in italian is “spelt”) or an orzotto (“orzo” in italian is “barley”) so sometimes I decide to do all together! One can find these cereals already mixed sometimes in the supermarket, but one can also buy them separated and mix them on your own. They are very good for salads, for riso/farro/orzotto of for pies and timbals; one can use them as is normally used rice. Here is a vegetarian version with legumes and vegetables, a combination I use very often.

Time of cooking

30 minutes

Servings

2

What did I use

a large pot, a little pot, a wooden spoon, a cutting board, a knife, a colander

Ingredients

Yellow pepper: 1

Onion: half

Can chickpeas: about 100 gr (dried)

Butter: 1 teaspoon

Minced parsley: as required

Olive oil: 1 spoon

salt/pepper

How did I do

I boiled some salted water in the large pot.

In the meanwhile, I prepared the sauce.

I cut in little cubes the pepper after cleaning and washing it.

I finely minced the onion and browned it in the oil in the little pot when it was warm.

I added the pepper cubes and cooked at medium fire covered with a lid, adding water when necessary and mixing often. I added salt, pepper and parsley at the end.

When the pepper was cooked, I added chickpeas and cooked them for few minutes.

I cooked the mix of barley, spelt and rice in the boiling water for about 10/12 minutes.

I dried it and flavoured it with the pepper and chickpease sauce.

I served sprinkled with fresh parsley.

The result is a mix of cereals which is very tasty but light both in taste and in calories!

Buon appetito!