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\n <\/a>\n <\/div><\/p>\nPrint<\/strong><\/h4>\n<\/div>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”1_3″][et_pb_text admin_label=”Ingr\u00e9dients” background_layout=”light” text_orientation=”left” use_border_color=”on” border_color=”#e90000″ border_style=”solid” custom_padding=”1em|2em|1em|2em” custom_css_main_element=”border-radius : 0 3em 0 3em;” border_width=”3px”]<\/p>\n
Ingredients<\/strong><\/span><\/h2>\n\n- Spelt<\/a>: 40g per person\u00a0(1.4 oz)<\/li>\n
- White quinoa<\/a>: 40g per person\u00a0(1.4 oz)<\/li>\n
- Red quinoa<\/a>: 40g per person\u00a0(1.4 oz)<\/li>\n
- Premium poricini mushrooms (cepes)<\/a>\u00a0(or fresh porcini mushrooms)<\/li>\n
- Premium chanterelles<\/a>\u00a0(or fresh chanterelles)<\/li>\n
- Pepper drops<\/a><\/li>\n
- Cream,\u00a0spices<\/li>\n<\/ul>\n
[\/et_pb_text][\/et_pb_column][et_pb_column type=”2_3″][et_pb_text admin_label=”Pr\u00e9paration” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid” background_color=”#f7f1e5″ custom_css_main_element=”border-radius: 0 2em 0 2em ;||border-right-style:solid;||border-right-width:3px;||border-right-color:#e90000;||border-radius:0 2em 0 2em;” custom_padding=”2em|2em|2em|2em”]<\/p>\n
Directions<\/span><\/h2>\n1.<\/span>\u00a0Spelt (risotto way cooking)<\/strong><\/p>\nHeat a little oil in a pan, put the spelt, stir. Add the vegetables broth and herbs (coriander) ladle by ladle when the spelt absorb water for 40 minutes until it’s cooked.<\/p>\n
2.<\/span>\u00a0Red and white quinoa<\/strong><\/p>\nPut the quinoa in boiling and salted water, cook for 10 minutes.<\/p>\n
3.<\/span>\u00a0Mushrooms<\/strong><\/p>\nTake a whole porcini mushroom and bake softly on all sides (or take some porcini mushrooms from the Premium range and simply reheat). Cook chanterelle mushrooms (idem).<\/p>\n
4.<\/span>\u00a0<\/strong>In the bottom of a strainer, put half a tea ball, fill the strainer with quinoa and spelt, unmold.<\/p>\n5.<\/span>\u00a0<\/strong>Make a sauce by mixing spices and herbs in plant cream and drop into volcanoes. Add the chanterelles in cereal volcanoes. Use pepper drops as topping.<\/p>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=”Ligne” make_fullwidth=”off” use_custom_width=”off” width_unit=”on” use_custom_gutter=”off” padding_mobile=”off” allow_player_pause=”off” parallax=”off” parallax_method=”off” make_equal=”off” parallax_1=”off” parallax_method_1=”off” column_padding_mobile=”on” custom_css_main_element=”max-width:70%;” custom_margin=”3em||3em|” custom_margin_phone=”0px||0px|” custom_margin_last_edited=”on|phone”][et_pb_column type=”4_4″][et_pb_button admin_label=”Bouton Lundi Veggie (EN)” button_url=”http:\/\/www.lundi-veggie.fr\/en\/” url_new_window=”on” button_text=”See all our vegetarian recipes on our blog ! (english)” button_alignment=”center” background_layout=”light” custom_button=”on” button_text_color=”#ffffff” button_letter_spacing=”0″ button_use_icon=”off” button_icon_placement=”right” button_on_hover=”on” button_text_color_hover=”#019e29″ button_letter_spacing_hover=”0″ button_bg_color=”#019e29″ button_border_color=”#019e29″ button_bg_color_hover=”#ffffff” button_border_color_hover=”#019e29″] [\/et_pb_button][et_pb_text admin_label=”Info pour imprimer (EN)” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid”]<\/p>\n
You want to print this recipe? Remember to click on the elements you want to delete on the preview screen, for a made to measure printing!<\/em><\/p>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"
Makes: 1 serving | Duration: more than 45 minutes | Difficulty: easy<\/p>\n","protected":false},"author":3,"featured_media":2819,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"
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Print<\/strong><\/h4><\/div>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=\"row\"][et_pb_column type=\"1_3\"][et_pb_text admin_label=\"Ingr\u00e9dients\" background_layout=\"light\" text_orientation=\"left\" use_border_color=\"on\" border_color=\"#e90000\" border_style=\"solid\" custom_padding=\"1em|2em|1em|2em\" custom_css_main_element=\"border-radius : 0 3em 0 3em;\" border_width=\"3px\"]<\/p>
Ingredients<\/strong><\/span><\/h2>- Spelt:<\/a> 40g per person<\/li>
- White quin<\/a>oa: 40g per person<\/li>
- Red quinoa<\/a>: 40g per person<\/li>
- CEPES Premium <\/a>(or fresh mushrooms)<\/li>
- Chanterelles Pre<\/a>mium (or fresh)<\/li>
- Drops of pepper<\/a><\/li>
- Cream fresh spices<\/li><\/ul>
[\/et_pb_text][\/et_pb_column][et_pb_column type=\"2_3\"][et_pb_text admin_label=\"Pr\u00e9paration\" background_layout=\"light\" text_orientation=\"left\" use_border_color=\"off\" border_color=\"#ffffff\" border_style=\"solid\" background_color=\"#f7f1e5\" custom_css_main_element=\"border-radius: 0 2em 0 2em ;||border-right-style:solid;||border-right-width:3px;||border-right-color:#e90000;||border-radius:0 2em 0 2em;\" custom_padding=\"2em|2em|2em|2em\"]<\/p>
Preparation<\/span><\/h2>1.<\/span>\u00a0<\/strong>Spelt cooking way risotto<\/strong><\/p>Put a little fat at the bottom of the Pan, let it heat, put the spelt, stir. Add the broth of vegetables and herbs (coriander) ladle by ladle and measure that spelt drink water for 40 minutes.<\/p>
2.<\/span>\u00a0Red and white quinoa<\/strong><\/p>Put the quinoa in water boiling and salt, Cook for 10 minutes.<\/p>
3.<\/span>\u00a0Mushrooms<\/strong><\/p>Take a whole cepe and bake soft lights on all sides (or take some porcini mushrooms from the Premium range and the simply reheat). Cook chanterelle mushrooms (idem).<\/p>
4.<\/span>\u00a0<\/strong>Dressage: in the background of a Chinese, put half a ball to BREW tea, fill the Chinese with quinoa and spelt, Pack and unmold.<\/p>5.<\/span>\u00a0<\/strong>Make a sauce by mixing of spices and herbs of the cream thick and drop into volcanoes. Add the chanterelles in craters. Finalize decorating drops of peppers.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=\"Ligne\" make_fullwidth=\"off\" use_custom_width=\"off\" width_unit=\"on\" use_custom_gutter=\"off\" padding_mobile=\"off\" allow_player_pause=\"off\" parallax=\"off\" parallax_method=\"off\" make_equal=\"off\" parallax_1=\"off\" parallax_method_1=\"off\" column_padding_mobile=\"on\" custom_css_main_element=\"max-width:70%;\" custom_margin=\"1em||1em|\" custom_margin_phone=\"0px||0px|\" custom_margin_last_edited=\"on|desktop\"][et_pb_column type=\"4_4\"][et_pb_button admin_label=\"Bouton Lundi Veggie\" button_url=\"http:\/\/www.lundi-veggie.fr\/\" url_new_window=\"on\" button_text=\"Retrouvez toutes nos recettes v\u00e9g\u00e9tariennes sur le blog %22Le lundi, c'est Veggie !%22\" button_alignment=\"center\" background_layout=\"light\" custom_button=\"on\" button_text_color=\"#ffffff\" button_letter_spacing=\"0\" button_use_icon=\"off\" button_icon_placement=\"right\" button_on_hover=\"on\" button_text_color_hover=\"#019e29\" button_letter_spacing_hover=\"0\" button_bg_color=\"#019e29\" button_border_color=\"#019e29\" button_bg_color_hover=\"#ffffff\" button_border_color_hover=\"#019e29\"]<\/p>
[\/et_pb_button][et_pb_text admin_label=\"Info pour imprimer\" background_layout=\"light\" text_orientation=\"left\" use_border_color=\"off\" border_color=\"#ffffff\" border_style=\"solid\"]<\/p>
You want to print this recipe? During preview, remember to click on the items you want to remove for printing customized!<\/em><\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>","_et_gb_content_width":"","footnotes":""},"categories":[912,939,941,953],"tags":[],"class_list":["post-2823","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-cereals","category-mushrooms","category-veggie-en","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\n
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- \n
- Spelt<\/a>: 40g per person\u00a0(1.4 oz)<\/li>\n
- White quinoa<\/a>: 40g per person\u00a0(1.4 oz)<\/li>\n
- Red quinoa<\/a>: 40g per person\u00a0(1.4 oz)<\/li>\n
- Premium poricini mushrooms (cepes)<\/a>\u00a0(or fresh porcini mushrooms)<\/li>\n
- Premium chanterelles<\/a>\u00a0(or fresh chanterelles)<\/li>\n
- Pepper drops<\/a><\/li>\n
- Cream,\u00a0spices<\/li>\n<\/ul>\n
[\/et_pb_text][\/et_pb_column][et_pb_column type=”2_3″][et_pb_text admin_label=”Pr\u00e9paration” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid” background_color=”#f7f1e5″ custom_css_main_element=”border-radius: 0 2em 0 2em ;||border-right-style:solid;||border-right-width:3px;||border-right-color:#e90000;||border-radius:0 2em 0 2em;” custom_padding=”2em|2em|2em|2em”]<\/p>\n
Directions<\/span><\/h2>\n
1.<\/span>\u00a0Spelt (risotto way cooking)<\/strong><\/p>\n
Heat a little oil in a pan, put the spelt, stir. Add the vegetables broth and herbs (coriander) ladle by ladle when the spelt absorb water for 40 minutes until it’s cooked.<\/p>\n
2.<\/span>\u00a0Red and white quinoa<\/strong><\/p>\n
Put the quinoa in boiling and salted water, cook for 10 minutes.<\/p>\n
3.<\/span>\u00a0Mushrooms<\/strong><\/p>\n
Take a whole porcini mushroom and bake softly on all sides (or take some porcini mushrooms from the Premium range and simply reheat). Cook chanterelle mushrooms (idem).<\/p>\n
4.<\/span>\u00a0<\/strong>In the bottom of a strainer, put half a tea ball, fill the strainer with quinoa and spelt, unmold.<\/p>\n
5.<\/span>\u00a0<\/strong>Make a sauce by mixing spices and herbs in plant cream and drop into volcanoes. Add the chanterelles in cereal volcanoes. Use pepper drops as topping.<\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=”Ligne” make_fullwidth=”off” use_custom_width=”off” width_unit=”on” use_custom_gutter=”off” padding_mobile=”off” allow_player_pause=”off” parallax=”off” parallax_method=”off” make_equal=”off” parallax_1=”off” parallax_method_1=”off” column_padding_mobile=”on” custom_css_main_element=”max-width:70%;” custom_margin=”3em||3em|” custom_margin_phone=”0px||0px|” custom_margin_last_edited=”on|phone”][et_pb_column type=”4_4″][et_pb_button admin_label=”Bouton Lundi Veggie (EN)” button_url=”http:\/\/www.lundi-veggie.fr\/en\/” url_new_window=”on” button_text=”See all our vegetarian recipes on our blog ! (english)” button_alignment=”center” background_layout=”light” custom_button=”on” button_text_color=”#ffffff” button_letter_spacing=”0″ button_use_icon=”off” button_icon_placement=”right” button_on_hover=”on” button_text_color_hover=”#019e29″ button_letter_spacing_hover=”0″ button_bg_color=”#019e29″ button_border_color=”#019e29″ button_bg_color_hover=”#ffffff” button_border_color_hover=”#019e29″] [\/et_pb_button][et_pb_text admin_label=”Info pour imprimer (EN)” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid”]<\/p>\n
You want to print this recipe? Remember to click on the elements you want to delete on the preview screen, for a made to measure printing!<\/em><\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"
Makes: 1 serving | Duration: more than 45 minutes | Difficulty: easy<\/p>\n","protected":false},"author":3,"featured_media":2819,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"
[et_pb_section admin_label=\"section\"][et_pb_row admin_label=\"Ligne\" make_fullwidth=\"off\" use_custom_width=\"off\" width_unit=\"on\" use_custom_gutter=\"off\" padding_mobile=\"off\" custom_margin_phone=\"0px||0px|\" custom_margin_last_edited=\"off|desktop\" allow_player_pause=\"off\" parallax=\"off\" parallax_method=\"off\" make_equal=\"off\" parallax_1=\"off\" parallax_method_1=\"off\" parallax_2=\"off\" parallax_method_2=\"off\" parallax_3=\"off\" parallax_method_3=\"off\" parallax_4=\"off\" parallax_method_4=\"off\" column_padding_mobile=\"on\"][et_pb_column type=\"1_4\"][et_pb_blurb admin_label=\"Nombre personnes\" title=\"Pour 1 personne\" url_new_window=\"off\" use_icon=\"off\" icon_color=\"#ed3a24\" use_circle=\"off\" circle_color=\"#ed3a24\" use_circle_border=\"off\" circle_border_color=\"#ed3a24\" image=\"http:\/\/www.sabarot.com\/actualites-et-recettes\/actualites-et-recettes\/wp-content\/uploads\/2016\/05\/NombrePersonnes1.png\" icon_placement=\"top\" animation=\"off\" background_layout=\"light\" text_orientation=\"center\" use_icon_font_size=\"off\" use_border_color=\"off\" border_color=\"#ffffff\" border_style=\"solid\" header_font_size=\"16\" custom_css_blurb_title=\"font-weight: bold;\"] [\/et_pb_blurb][\/et_pb_column][et_pb_column type=\"1_4\"][et_pb_blurb admin_label=\"Dur\u00e9e\" title=\"Plus de 45 minutes\" url_new_window=\"off\" use_icon=\"off\" icon_color=\"#ed3a24\" use_circle=\"off\" circle_color=\"#ed3a24\" use_circle_border=\"off\" circle_border_color=\"#ed3a24\" image=\"http:\/\/www.sabarot.com\/actualites-et-recettes\/actualites-et-recettes\/wp-content\/uploads\/2016\/05\/Dur\u00e9e4.png\" icon_placement=\"top\" animation=\"off\" background_layout=\"light\" text_orientation=\"center\" use_icon_font_size=\"off\" use_border_color=\"off\" border_color=\"#ffffff\" border_style=\"solid\" header_font_size=\"16\" custom_css_blurb_title=\"font-weight: bold;\"] [\/et_pb_blurb][\/et_pb_column][et_pb_column type=\"1_4\"][et_pb_blurb admin_label=\"Difficult\u00e9\" title=\"Facile\" url_new_window=\"off\" use_icon=\"off\" icon_color=\"#ed3a24\" use_circle=\"off\" circle_color=\"#ed3a24\" use_circle_border=\"off\" circle_border_color=\"#ed3a24\" image=\"http:\/\/www.sabarot.com\/actualites-et-recettes\/actualites-et-recettes\/wp-content\/uploads\/2016\/05\/Difficult\u00e92.png\" icon_placement=\"top\" animation=\"off\" background_layout=\"light\" text_orientation=\"center\" use_icon_font_size=\"off\" use_border_color=\"off\" border_color=\"#ffffff\" border_style=\"solid\" header_font_size=\"16\" custom_css_blurb_title=\"font-weight: bold;\"] [\/et_pb_blurb][\/et_pb_column][et_pb_column type=\"1_4\"][et_pb_text admin_label=\"Imprimer\" background_layout=\"light\" text_orientation=\"center\" use_border_color=\"off\" border_color=\"#ffffff\" border_style=\"solid\"] [printfriendly]<\/p>
Print<\/strong><\/h4><\/div>
[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=\"row\"][et_pb_column type=\"1_3\"][et_pb_text admin_label=\"Ingr\u00e9dients\" background_layout=\"light\" text_orientation=\"left\" use_border_color=\"on\" border_color=\"#e90000\" border_style=\"solid\" custom_padding=\"1em|2em|1em|2em\" custom_css_main_element=\"border-radius : 0 3em 0 3em;\" border_width=\"3px\"]<\/p>
Ingredients<\/strong><\/span><\/h2>
- Spelt:<\/a> 40g per person<\/li>
- White quin<\/a>oa: 40g per person<\/li>
- Red quinoa<\/a>: 40g per person<\/li>
- CEPES Premium <\/a>(or fresh mushrooms)<\/li>
- Chanterelles Pre<\/a>mium (or fresh)<\/li>
- Drops of pepper<\/a><\/li>
- Cream fresh spices<\/li><\/ul>
[\/et_pb_text][\/et_pb_column][et_pb_column type=\"2_3\"][et_pb_text admin_label=\"Pr\u00e9paration\" background_layout=\"light\" text_orientation=\"left\" use_border_color=\"off\" border_color=\"#ffffff\" border_style=\"solid\" background_color=\"#f7f1e5\" custom_css_main_element=\"border-radius: 0 2em 0 2em ;||border-right-style:solid;||border-right-width:3px;||border-right-color:#e90000;||border-radius:0 2em 0 2em;\" custom_padding=\"2em|2em|2em|2em\"]<\/p>
Preparation<\/span><\/h2>
1.<\/span>\u00a0<\/strong>Spelt cooking way risotto<\/strong><\/p>
Put a little fat at the bottom of the Pan, let it heat, put the spelt, stir. Add the broth of vegetables and herbs (coriander) ladle by ladle and measure that spelt drink water for 40 minutes.<\/p>
2.<\/span>\u00a0Red and white quinoa<\/strong><\/p>
Put the quinoa in water boiling and salt, Cook for 10 minutes.<\/p>
3.<\/span>\u00a0Mushrooms<\/strong><\/p>
Take a whole cepe and bake soft lights on all sides (or take some porcini mushrooms from the Premium range and the simply reheat). Cook chanterelle mushrooms (idem).<\/p>
4.<\/span>\u00a0<\/strong>Dressage: in the background of a Chinese, put half a ball to BREW tea, fill the Chinese with quinoa and spelt, Pack and unmold.<\/p>
5.<\/span>\u00a0<\/strong>Make a sauce by mixing of spices and herbs of the cream thick and drop into volcanoes. Add the chanterelles in craters. Finalize decorating drops of peppers.<\/p>
[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=\"Ligne\" make_fullwidth=\"off\" use_custom_width=\"off\" width_unit=\"on\" use_custom_gutter=\"off\" padding_mobile=\"off\" allow_player_pause=\"off\" parallax=\"off\" parallax_method=\"off\" make_equal=\"off\" parallax_1=\"off\" parallax_method_1=\"off\" column_padding_mobile=\"on\" custom_css_main_element=\"max-width:70%;\" custom_margin=\"1em||1em|\" custom_margin_phone=\"0px||0px|\" custom_margin_last_edited=\"on|desktop\"][et_pb_column type=\"4_4\"][et_pb_button admin_label=\"Bouton Lundi Veggie\" button_url=\"http:\/\/www.lundi-veggie.fr\/\" url_new_window=\"on\" button_text=\"Retrouvez toutes nos recettes v\u00e9g\u00e9tariennes sur le blog %22Le lundi, c'est Veggie !%22\" button_alignment=\"center\" background_layout=\"light\" custom_button=\"on\" button_text_color=\"#ffffff\" button_letter_spacing=\"0\" button_use_icon=\"off\" button_icon_placement=\"right\" button_on_hover=\"on\" button_text_color_hover=\"#019e29\" button_letter_spacing_hover=\"0\" button_bg_color=\"#019e29\" button_border_color=\"#019e29\" button_bg_color_hover=\"#ffffff\" button_border_color_hover=\"#019e29\"]<\/p>
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- White quinoa<\/a>: 40g per person\u00a0(1.4 oz)<\/li>\n