- Serves4
- CourseMain meal
- Prepare15 mins
- Cook45 mins
- Total time1 hr
Ingredients
- 4 tbsp extra virgin olive oil
- 1 red onion, roughly chopped
- 2 garlic cloves, roughly chopped
- 3 rosemary sprigs, leaves only
- 200g swiss chard, stems removed and roughly chopped, leaves torn
- 250g red chicory bulbs, finely sliced including the stalk
- 300g Sharpham Park Organic Pearled Spelt
- 500ml Vegan red wine, preferably Italian
- 1 L vegetable stock
- 50g walnuts, finely stock
- 4 radishes, thinly sliced, any tops reserved
- 100g Emily Veg Crisps Rainbow Roots, to serve
Method
Heat a large heavy-based saucepan over a medium heat with 2 tbsp oil. Add the onion with a pinch of salt and cook for 5 minutes, then add the garlic, rosemary, chard stems and 200g fi nely sliced chicory (reserving the rest to serve). Cook, stirring, for 3 minutes or until wilted down. Add the spelt and cook for a few minutes, stirring, until toasted.
Add the red wine, turn up the heat and bring to the boil, stirring. Once the wine has been absorbed into the spelt, add the stock and bring back to a simmer. Cook for 20-25 minutes, stirring occasionally. Once the spelt is al dente, season, then stir in half the grated walnuts. Using a stick blender, pulse a little in one spot in the pan to create a creamy texture, while leaving the majority of the grains whole. (If you don’t have a hand blender, either put a little in a blender or just leave this step out – it will taste the same.)
Stir in the chard leaves (and any radish tops) and allow to rest for a few minutes. Serve topped with the remaining chicory and grated walnuts, plus the sliced radishes and root vegetable crisps.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 3,110kJ/ 744kcals |
|---|---|
Fat | 30g |
Saturated Fat | 4.1g |
Carbohydrates | 75g |
Sugars | 16g |
Fibre | 11g |
Protein | 14g |
Salt | 0.7g |