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Spelt (or other whole grains like wheat berries or kamut)
From Dorothy McNett's recipes at www.dorothymcnett.com. Spelt is an ancient form of wheat. It is a slender grain with a brown/red color. Just cook some to use as if you were using cooked rice, etc. It has a bit of a chewy texture.
1 cup spelt
If you have time and remember to it, presoak the spelt in the water overnight. If you did not do that, then do what they call a "quick soak" by bringing 2 1/2 cups water to a boil in a 2 quart or larger stock pot or Dutch oven. Add the spelt, remove from heat and allow to stand for 1 hour. Do not drain. To cook, return to a boil. Cover and reduce to a LOW simmer and cook for about 30-40 minutes or until the grains have burst open. It is a bit unpredictable so check for doneness, and you may also have to add more water as the cooking progresses. They are done when they have burst open a bit. Taste a few grains, the starchy center should be soft and juicy, and still with a bit of crunchiness for texture. Drain. Stir in the salt and allow to stand, covered, for about 5 minutes to plump up a bit.
Recipe created 2014-05-27.