Spelt (or other whole grains like wheat berries or kamut) Recipe

From Dorothy McNett's Recipe Book.

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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
2 1/2 cups water

1/2 teaspoon sea salt
salad dressing, sauce, herbs, seasonings as desired

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.
Use the spelt in soups, salads, casseroles, or just plain eat it with drizzles of dressing or sauce along with lots of greens. They can be cooked ahead and simply reheated in a glass or ceramic bowl for about 1-2 minutes and then use as desired.

Recipe created 2014-05-27.

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