Habermus (Spelt Groats) as a side dish

Ingredients

1 cup water

1/2 cup spelt groats (habermus)

1 - 2 onions

1/4 - 1/2 fennel bulb (depending on how large it is)

salt to taste

1/4 - 1/2 tsp bertram

1/4  - 1/2 tsp galangal

1/2 wild thyme (or regular thyme)

2 tbsp sunflower oil (or coconut or almond)

Instructions:

1. Finely chop the onions and fennel, then sauté them in sunflower, almond, or coconut oil over low heat for 5-7 minutes, until they turn glossy and lightly browned. Add the herbs and spices, stirring to combine.

2. In a separate saucepan, pour in water and add the spelt groats. Set over low heat and cook until the groats absorb the water, stirring occasionally. Depending on the thickness of the groats, you may need to add a little more water. After about 12-15 minutes, the groats should be tender.

3. Transfer the sautéed onions and fennel to the saucepan with the cooked spelt groats and mix well.

Serve warm, alongside a piece of meat and cooked vegetables for a wholesome meal.