For the sweet and sour winter vegetables with spelt rice, steam the spelt rice in lightly salted hot water, covered, for about 15 minutes. Steam cabbage sprouts in vegetable broth for about 10 minutes until al dente and cut in half. Meanwhile, cut carrots and celery into fine strips, leek into and onion into fine rings. Peel and finely chop garlic and ginger. Remove seeds from chili pepper and cut into very small pieces.Mix vegetable broth with soy sauce, pineapple juice and cornstarch.Heat sesame oil in a wok. Sauté onion, garlic and ginger briefly. Add carrots, celery and leek, stir-fry for about 3 minutes.Add cabbage sprouts, pineapple and chili pieces and stir-fry for another minute. Pour the sauce, let it thicken a little and remove from heat.season the winter vegetables with salt and pepper.