Tomato Einkorn with Spinach and Mushrooms
Here is an ultra healthy recipe, perfect for a light meal during the week or at noon: Tomato Einkorn with Spinach and Mushrooms. I served it with a little ricotta but you can remove the ricotta or replace it with Humus for a 100% vegan recipe.
The health benefits of Einkorn
Einkorn, like many legumes, is very good for your health and it is recommended to eat it regularly!
First of all, einkorn is rich in protein which is perfect when following a vegetarian or vegan diet. In addition, it contains a lot of minerals and vitamins, especially magnesium and phosphorus. Its high fiber content also helps to facilitate digestion as well as the feeling of satiety. Finally, for people sensitive to gluten, einkorn is ideal because it is low in gluten .
Be careful not to confuse einkorn and spelled because they are two different cereals! Spelled contains more gluten.
Recipe for Tomato Einkorn with Spinach and Mushrooms
For 4 servings you need the following ingredients:
Ingredients
For the tomato einkorn
- 250 g einkorn
- 620 ml of vegetable broth
- 400 g canned peeled tomatoes
- 1 onion
- 2 cloves garlic
- 1 branch of celery
- Herbs: Thyme, rosemary, bay leaf, Provence herbs
- Chili flakes
- Salt
- Pepper
For the toppings
- 250 g fresh spinach
- 200 g mushrooms
- 100 g of ricotta or vegan cheese
- Olive oil
Preparation
Cut the onion into thin strips. Chop the garlic. Finely cut the celery branch.
Wash the spinach and cut the mushrooms into thin strips.
In a large saucepan, brown the onions. Once translucent, add the celery and garlic. Sauté for 1 minute.
Then add the einkorn. Cook for 2 minutes adding a little olive oil so that it does not stick.
Then add the tomatoes and stir well. Add the vegetable broth. Then season with salt and pepper. Add the herbs and some chili flakes. Cook over low heat for 45 minutes.
Shortly before serving, brown the mushrooms in a pan with a little olive oil for about 5 minutes. Add salt and pepper. Add a little chili flakes. Reserve.
Cook the spinach in the same pan with a little oil as well. Add a dash of water. Once cooked, set aside.
Mix the ricotta with a little salt and pepper.
On a plate, serve a portion of tomato einkorn, some spinach and mushrooms on top. Add a spoon of ricotta and a dash of olive oil.
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Tomato Einkorn with Spinach and Mushrooms
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Ingredients
For the tomato einkorn
- 250 g einkorn
- 620 ml of vegetable broth
- 400 g canned peeled tomatoes
- 1 onion
- 2 cloves garlic
- 1 branch of celery
- Herbs: Thyme rosemary, bay leaf, Provence herbs
- Chili flakes
- Salt
- Pepper
For the toppings
- 250 g fresh spinach
- 200 g mushrooms
- 100 g of ricotta or vegan cheese
- Olive oil
Instructions
- Cut the onion into thin strips. Chop the garlic. Finely cut the celery branch.
- Wash the spinach and cut the mushrooms into thin strips.
- In a large saucepan, brown the onions. Once translucent, add the celery and garlic. Sauté for 1 minute.
- Then add the einkorn. Cook for 2 minutes adding a little olive oil so that it does not stick.
- Then add the tomatoes and stir well. Add the vegetable broth. Add salt and pepper. Add the herbs and some chili flakes. Cook over low heat for 45 minutes.
- Shortly before serving, brown the mushrooms in a pan with a little olive oil for about 5 minutes. Add salt and pepper. Add a little chili flakes. Reserve.
- Cook the spinach in the same pan with a little oil as well. Add a dash of water. Once cooked, set aside.
- Mix the ricotta with a little salt and pepper.
- On a plate, serve a portion of tomato einkorn, some spinach and mushrooms on top. Add a spoon of ricotta and a dash of olive oil.
