Soak the cereals with warm water and let them soften for 3 hours.
Cut the carrots and courgettes into cubes of about one centimetre.
Cut the onion into cubes of about half a centimetre and brown it over low heat with the olive oil.
As soon as the onion turns golden, add the cereals and carrots and let them toast for 2 minutes.
Immediately after add 2 litres of water and a little salt.
After 20 minutes of boiling add the courgettes and continue cooking for 5/6 minutes.
Turn off the heat and let stand for 10 minutes. Remember to serve by adding a mince of fresh basil.