Garnished with seasonal, fresh dates and grapes.
Bush beans
Ingredients:
- Bush beans
- Onions
- Pepperoncini peppers
- Freeze-dried parsley and chives
- Rosemary needles
- Morga vegetable bouillon powder (fat-free)
- Olive oil
- Whisky
Preparation:
- Briefly soak the bush beans in cold diluted vinegar, wash, remove the tips and cook in lightly salted water until medium-soft. Empty and drain in a colander.
- Cover the base of a medium-sized pan with olive oil, add a tablespoon of whisky and sauté two medium-sized, finely chopped onions (white or red). For 1 kg of beans: Pour 500 ml into a measuring cup. Add one heaped tablespoon of Morga vegetable bouillon powder and 2-2.5 heaped tablespoons of pure spelt flour and stir well with a whisk.
- Add one tablespoon each of parsley and chives (freeze-dried) as well as 1-2 dried pepperoncini peppers to taste. Add a few rosemary needles (as desired) and stir again. Pour over the steamed onions, bring to the boil briefly and simmer over a low heat to allow it to thicken. Keep stirring.
- Add the beans back into the pan, pour the bean sauce over them, mix well and bring to the boil again. Keep warm and ready to serve.
- Bell pepper and long-grain/wild rice
Ingredients:
- Olive oil, whisky
- Peeled, washed and finely chopped onions
- Long-grain/wild rice
- Water
- Morga vegetable bouillon powder (fat-free)
- Pepperoncini peppers (dried or fresh)
- Rosemary needles
- Parsley and chives (freeze-dried or fresh)
- Three red peppers, washed and diced
Preparation:
- Generously cover the bottom of the pan with olive oil and add a tablespoon of whisky. Peel one red and one white onion, wash, finely chop and add to the pan. Sauté briefly, add 250 g of long-grain/wild rice and mix.
- Mix 250 ml of water and one tablespoon of Morga vegetable bouillon powder with one to two tablespoons each of parsley and chives as well as two chopped pepperoncini peppers and a few rosemary needles. Pour this mixture over the sautéed onions and rice. Simmer until the rice is semi-hard. Fold in the prepared and diced peppers. Once the liquid has evaporated, add another 100 ml of water with the bouillon powder and continue to simmer until ready to serve. Stir several times.
- Garnish and serve with fresh dates and a few grapes.