Dinkel (krupnik) with vegetables

I recently discovered this food and I can say that it really tastes good to me! Since there really aren’t many recipes, I came up with my own quick lunch recipe. Try it!

Preparation steps

Rinse the dinkel well and put to boil in salted cold water. When cooked (after 10-15 minutes in my experience, but I didn’t look at the clock), squeeze out the remaining water. Add olive oil, cabbage and celery, and simmer briefly to keep the cabbage crispy. Add the tomato cut into larger pieces (no need to peel it). Add soy sauce, mix everything well and simmer for a few minutes. Finally add salt, pepper and other spices, stir, turn off the heat and cover for a few minutes.
It can be eaten as a main dish, with or without another salad, or as a side dish with roasted meat.

Ingredients

1 cupdinkela
1 large or 2 smallertomatoes
about three fists or as desiredfresh sliced cabbage (I took what I sliced too much for salad the day before)
spoonolive oil
Optionalsalt
Optionalpepper mixed
a couple of dropssoy sauce (not necessary, but I just had it at home, so…)
Optionalother spices (basil, marjoram, parsley)
spoonchopped celery into larger pieces (can also be frozen)

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