Spelt and vegetable stew with mushrooms

Ingredients

• 500 g of spelt, rinsed in hot water
• 4 tablespoons of olive oil
• 250 g of mushrooms, finely chopped
• 1 large dry onion, chopped
• 4 cloves of garlic, crushed
• 2 red bell peppers, chopped
• 1 carrot, coarsely grated
• 2 large tomatoes, diced
• 700 ml of boiling water (3 cups)
• 1 tablespoon of chicken broth powder
• Salt and black pepper, to taste
• 15 g of fresh parsley, chopped (about ¼ cup)

Heat the oil in a large saucepan, then add the vegetables in the following order: onion, garlic, mushrooms, bell pepper, carrot, and tomato. Sauté for about 10 minutes, stirring with a wooden spoon.

Add the rinsed spelt to the saucepan and cook for a few more minutes.

Pour the boiling water, then season with the powdered broth, salt, and pepper.

Bring to a boil, reduce heat, cover, and simmer for about 30 minutes.

Garnish with parsley and serve hot.