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KHORASAN WHEAT WITH PUMPKIN AND TURMERIC AZUKI BEANS

Ingredients for 4 people

320 g khorasan wheat grains
400 g azuki beans
350 g pumpkin, cubed
1 shallot, chopped
1 stalk celery, chopped
4 tbsp extra virgin olive oil
1 glass artisan beer
1 level tsp turmeric
1 sprig rosemary
1 tsp gomasio
Sunflower seeds to garnish
Vegetable stock as required

Legenda

qb = quanto basta
Cc = cucchiaio
cc = cucchiaino pz = pizzico

Preparation

Heat two tablespoons olive oil in a large frying pan or wok and brown the shallot, celery and rosemary. Add the pumpkin and cook for a few minutes over a medium heat. Pour over the beer and allow to evaporate. Add vegetable stock and bring to the boil, cook over a low heat. A few minutes before the end of cooking, add the azuki beans and flavour with the turmeric, dissolved in a tablespoon of hot stock. Mix well and keep warm. Cook the khorasan as indicated on the packet. Drain and toss in the pan with the pumpkin and azuki beans. Drizzle over the remaining olive oil and the gomasio and mix well. Serve garnished with sunflower seeds.

Recipe by Paola Reverso, a doctor, freelance journalist and president of the Il Me+Te association (AL).

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