Enjoy the herby, creamy goodness of fresh take on a classic taste.
1 1/2 cup / 3 1/2 dl (350ml) wheat berry
1 yellow onion
1 garlic clove
1 tablespoon of olive oil
1/2 cup / 1 dl (100 ml) parsley
1 vegetable broth cube
1/2 dl lemon juice
2 tablespoons lemon zest
3 cup / 7 dl (700 ml) water
3 tablespoon olive oil
1 cup / 2 1/2 dl (250 ml) hazelnuts
7 oz / 200 g edamame beans
1/2 cup / 1 dl (100 ml) leek sprouts.
Peel, and chop the onion and garlic finely.
Fry in 1 tablespoon of oil until it softens in a casserole, add the wheat berry, broth, lemon juice and water. Let it boil and cook on low heat for about 15 minutes under cover. Stir every now and then. Take off from the heat.
Chop the hazelnuts, add 1 tablespoon of oil into a frying pan and fry the nuts and beans until they are hot, add salt and peppers.
Add the remaining amount of oil and herbs to the casserole, stir around.