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🍽️ Semolina Casserole with Creamy Chard

487 kcal · 30 min · 4 servings

Ingredients

• 2 tbsp rapeseed oil
• 700 ml milk (1.5% fat)
• salt
• 1 tsp curry powder
• 175 g spelt semolina
• 40 g walnut kernels
• 600 g chard
• 1 onion
• pepper
• nutmeg
• 100 g sour cream

Instructions

1. 1. Grease a rectangular baking dish (approx. 30x20 cm) with one tablespoon of oil.
2. 2. Rinse a pot with cold water and fill it with the milk.
3. 3. Add a pinch of salt and the curry powder to the milk.
4. 4. Bring the milk mixture to a boil while stirring.
5. 5. Stir the spelt semolina into the boiling milk.
6. 6. Let the porridge swell for about 2 minutes over low heat while stirring constantly until it is thick.
7. 7. Remove the pot from the heat.
8. 8. Place the semolina porridge into the prepared dish.
9. 9. Dip a rubber spatula into water.
10. 10. Smooth the semolina porridge with the moistened spatula.
11. 11. Finely chop the walnuts in a food processor.
12. 12. Distribute the chopped walnuts over the semolina.
13. 13. Press the walnuts lightly into the semolina.
14. 14. Preheat the oven to 180 °C (fan: 160 °C, gas: level 2-3).
15. 15. Place the dish on the middle rack.
16. 16. Bake the casserole for about 20 minutes.
17. 17. Wash the chard thoroughly.
18. 18. Shake the chard dry.
19. 19. Separate the stems from the leaves.
20. 20. Remove any stringy fibers from the stems if necessary.
21. 21. Cut the chard stems into pieces about 1 cm long.
22. 22. Cut the chard leaves into thin strips.
23. 23. Peel the onion.
24. 24. Dice the onion finely.
25. 25. Heat the remaining oil in a large pan.
26. 26. Sauté the onion cubes until translucent over medium heat.
27. 27. Add the chard stems to the onion.
28. 28. Sauté the stems for a few minutes.
29. 29. Add 100 ml of water to the pan.
30. 30. Season the mixture with salt and pepper.
31. 31. Grate some nutmeg into the mixture.
32. 32. Cook the vegetables over medium heat with the lid on for 8-10 minutes.
33. 33. Add the chard leaves to the pan.
34. 34. Let the leaves wilt.
35. 35. Stir the sour cream into the vegetables.
36. 36. Taste the filling again and adjust seasoning.
37. 37. Remove the baked semolina casserole from the oven.
38. 38. Cut the casserole into portions.
39. 39. Serve the casserole with the chard vegetables.

Nutrition per serving

• kcal: 487
• Protein: 20 g · Fett/Fat: 21 g · Carbs: 50 g