Oh! Also the title of the last post is an allusion to my favourite meal of all time – Spelt Orzotto. It’s a mix of mum’s beans and rice, and a fancy vegan risotto recipe I once made for christmas… That I don’t think anyone really liked. It’s literally the cheapest and easiest meal so I make enough for a week if I’m feeling a little mentally unhealthy or I’m very low on cash.
I don’t actually have any pictures, or any definite times for anything because I usually just play it by ear. I assume you can too, I’m a terrible cook, but it’s pretty basic and easy. It’s literally the most zero waste recipe ever too.
1 cup spelt barley
1/2 cup mixed lentils (go for whatever you like, I usually use a soup mix or quinoa/lentils blend I mix by hand)
1 tbsp vegetable oil (or whatever oil you want)
3 cups vegetable stock (if you’re in Australia I swear by Vegeta “Gourmet” – although it does have a plastic lid I’ve been using the same tub so long that I didn’t think about the consequences)
1-2 cups fresh vege or frozen vege (if using frozen it’ll take a little longer, so thaw them first a tad too) I usually use corn, peas, green beans, broccoli, carrot… whatever I have left
And if I’m feeling flush with $$ 1 cup mushrooms
- Heat oil in large ish pan
- Sautee mushrooms until a bit wilty
- Add in spelt and mixed lentils, stir them around and heat them through until they’re glossy
- Add in vegetable stock, simmer for ~20 mins. You want there to be a little liquid left, but lots to have been absorbed by the spelt and lentils
- Add in your vegetables – cook through until desired softness. I’m a heathen who still likes a firm vegetable.
Ta dah you have orzotto! I usually add a bit of parmesan or some spices while it’s simmering, just to add a bit more taste.
To keep this zero waste:
– Buy your spelt and lentils in bulk using a jar or I sewed my own produce bags from an old sheet (really extremely easy and I will eventually do a post on it I guess?) I shop at Kakulas Sister in Nollamara because they have a great great range of things an they’re so kind to me.
– Interestingly Kakulas is also the only place I’ve been able to find zero waste cheese.
– Use fresh vegetables from your local grocer – I’m a bit guilty in that I should be buying things from local markets where I can shop straight from the farmer, but instead I go to Spudshed in Morley because it’s super duper convenient and still WA owned.
– Sub out vegetable oil for coconut oil (purchased in glass jars). Or buy your oil in bulk from The Wasteless Pantry.
This is my go to for meal prep – I usually make a pot of it one week, and then a pot of ‘chilli’ the next week. It works out at less than $1 per serving, and I will eat it every. single. day.