Friday, 10 January 2014

Ebly with Spinach

Ebly is a whole wheat grain or some people also call it wheat berries. It came out in the market a few years ago and me being a fan of whole grain and all bought it to try and everyone loved it at home. The recipe I am posting here I once posted in a Wettbewerb (a competition) and I got a price, now me bashful :) of four movie tickets which I took the family to watch Shrek, so now its a joke at home whenever I cook this we remember Shrek and the co-incidence is my recipe was based on Spinach and DA: Shrek...........Ja green in Colour! Funny ! right. So here it goes:

For 4 People:


- 250 gms Ebly
- 250 gms frozen Spinach
- 1 big red onion, finely chopped
- 2-3 cloves of garlic, pressed
- 1 green chili, finely chopped
- an inch piece of ginger, finely grated
- 2 heaped tablespoons of can tomatoes, or you can take 2 fresh tomatoes, cubed
- 6 pieces of cherry tomatoes
- salt to taste
- black pepper, a few shakes
- 1/2 tsp of red chili flakes
- 1 tbsp of olive oil


1. Boil some water like we do for pasta and cook Ebly according to the instructions on the Box. Its pretty simple, same as Pasta.
2. Where the water is boiling, starting making the sauce for it as well, so that both the things are cooked at the same time.
3. Keep the frozen Spinach out of the freezer to thaw, or if you don't want to use the frozen one you can very well use the fresh Spinach. Wash it well and then finely chop it.
4. Heat the oil in a pan, add the onions and let them sweat until they turn golden.
5. Now add the garlic, ginger and green chili. Saute for a minute.
6. Now add the Spinach cubes, can tomatoes and all the other spices to the pan, mix it all well and let it cook covered for about 5-7 minutes on medium heat.
7. Open the lid and now add the cherry tomatoes, mix it all well and cook them for another minute or two.
8. By this time the Ebyl should also have been cooked.
9. Drain the water of Ebly, keep aside a small bowl and add it to the spinach.
10. Add the cooked Ebly to the spinach pan and mix it all well.
11. Serve warm dressed with fresh grated Parmesan.



No comments: