Ingredients (@ quantity):

Method:

Fry the wild rice and the spelt in a little olive oil for 3 minutes on moderate heat. add the arborio rice and fry again 2 minutes, stirring constantly. Add the garlic, the fennel, onion, peppers, aubergine and fry for another 2 minutes gently. add the courgette and the some vegetable stock little at a time and simmer gently for 8 minutes stirring from time to time. Keep adding stock when needed. add the broccoli florets and the chilli, top up with stock again, add the saffron, little salt and freshly ground pepper. Simmer till all grains are tender. Remove from heat and keep warm. Trimm the asparagus by cutting of 1 inch from the bottom of it. Place the asparagus with some olive oil in a pan and place in hot oven for 3 minutes. After 3 minutes add the Baby Vine tomatoes(cut into 4 equal branches) and roast for another 3 minutes. Sprinkle with salt and pepper. Remove from heat and keep warm. Crumble the feta cheese and mix with the bread crumbs and the seeds. Arrange the vegetable Paella in a large servng dish or plate and sprinkle with the feta crumble. place in hot oven for 3-4 minutes. Granish with the vine tomatoes and the asparagus spears. Serve. Bon Apetite