Ingredients
- a yellow pepper
- 200 g cherry tomatoes
- a long eggplant
- 4 yellow plums
- a courgette
- a leek
- 150 g grapes
- a carrot
- 100 g whole buckwheat buckwheat
- 100 g barley
- vegetable broth
- basil
- extra virgin olive oil
- salt
- pepper
For the recipe of "paella" of fruit and vegetables with barley and buckwheat, peel the vegetables: cut the courgette into triangles, the aubergine and the pepper into pieces, the carrot and the leek in rounds. Wash the plums, remove the stones and cut them into pieces.
Heat 4 tablespoons of oil in a large saucepan; dip the carrot and cook for 2 minutes with the lid, add the aubergine and cook for another 3 minutes, then add zucchini, leek, pepper and another 3 tablespoons of oil and cook for another 4 minutes with the lid.
Add the barley and buckwheat, stir, season with salt and pepper and cook for 2 '. Then wet with 600 g of vegetable broth, also add the prunes, the tomatoes and the grapes of whole grapes and continue cooking over low heat, with the lid, for about 25 minutes. Serve the lukewarm "paella", garnishing it with basil leaves.
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