Spelt is an ancient relative of the durum wheat that originated in the Near East over 8,000 years ago. This heirloom grain later spread throughout Europe, becoming especially popular in Germany, where it was farmed throughout the Middle Ages. With a chewy texture and sweet, nutlike flavor, spelt is a great grain for hot cereal or to use in place of rice for pilaf, soup or cold salads. It digests easily and is a good source of iron.
Spelt Pilaf Recipe
• 1 cup spelt
• 1/2 cup finely chopped onion
• 1 tablespoon oil
• 1/2 pound fresh mushrooms, chopped
1. Heat oil in a large saucepan over medium heat. Add spelt and onions; sauté, stirring occasionally, for 3 minutes or until fragrant. Add mushrooms and sauté for 5 more minutes. Add broth, herbs and pepper. Bring to a boil; cover, reduce heat to low and simmer for 60 minutes, stirring occasionally, until liquid is absorbed.
2. If pilaf becomes too dry during cooking, add ¼ to ½ cup hot water. Remove from heat; serve hot. Makes 4 servings.
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