Nutty, hearty, and pleasantly chewy, spelt is an ancient grain that makes a versatile base for countless dishes. Toasting the grains before simmering brings out their warm, aromatic character, while cooking them with herbs infuses subtle depth. Spelt is excellent as a side dish, tossed into salads, stirred into soups, or even used as a hearty breakfast base. Make a large batch—you’ll be glad to have leftovers on hand for quick meals throughout the week.
INGREDIENTS:
2 cups spelt
4 cups water (or substitute mushroom or vegetable stock)
1 bay leaf
2 sprigs of thyme
METHOD:
In a medium saucepan with a tight-fitting lid, bring the water (or stock) to a boil with the bay leaf and thyme.
Meanwhile, heat a medium sauté pan over medium-high heat. Add the spelt and dry-toast, stirring often, until aromatic and the grains begin to crackle and pop.
Carefully transfer the toasted spelt into the boiling liquid (it may spatter). Return to a boil, then reduce heat and simmer vigorously for about 1 hour, or until the spelt is tender but still pleasantly toothsome.
Drain any excess liquid. Toss with a drizzle of olive oil or a knob of butter, and serve warm as a side dish.
CHEF’S NOTES AND IDEAS FOR LEFTOVERS
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This recipe yields extra spelt. Before adding oil or butter, set some aside, rinse with cool water, and refrigerate or freeze. Keeps 4 days in the fridge or several months in the freezer.
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Save small portions of leftover grains to combine later for a mixed-grain pilaf sautéed in olive oil.
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Leftover spelt is excellent stirred into soups, used as a base for breakfast cereal, or mixed into scrambled eggs.
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Toss with greens, sausage, or bits of beef for a quick meal, or add to salads with roasted beets and blue or goat cheese.
SOURCE: Recipe courtesy of Chef Andrew Cohen
