Because most everything I buy is fresh (at least preservative free) they don't typically last longer than the week. Today I had one extra carrot, three Italian peppers, three green onions, and a ton of tomatoes that did not get used....yet.
I shredded the carrot, chopped the peppers, onions and a few of the tomatoes. The rest of the tomatoes landed in the freezer for later sauce, soup or stew.
Remember the spelt I soaked yesterday.......
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2 comments:
Did you cook the spelt of just soak and add the veggies?
Good question. I soak them (typically over night) dump the water, rinse them, then fill the water back up to the level of the grain. Spelt requires about 15 more minutes of cooking because it's a hardy grain. Note: when you refill the water to cook, you are better off going with too much water than too little. With too little water you run the risk of burning. You can always drain excess water (like you would do with pasta).
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