2 cups spelt
4 cups water (or substitute mushroom or vegetable stock)
1 bay leaf
2 sprigs of thyme
Put the water into a medium saucepan with tight fitting lid and add the herbs. Bring to a boil over high heat.
Heat a medium sauté pan of medium-high heat. When warm add the spelt and dry toast the grain until aromatic and you start to hear it crackle and pop.
Transfer the spelt to the boiling water. Be careful, as the water tends to boil up and spatter a bit.
Return the spelt to a boil, then lower heat so spelt simmers vigorously. Cook for one hour or until the spelt is done. It will still have a slightly toothsome quality, but shouldn’t be too chewy.
When the spelt is done, drain any remaining water and toss with a little olive oil or some butter. Serve as a side dish.
NOTE: This quantity of spelt will leave you with extra for other uses. Remove some of the spelt before oiling and rinse with cool water and allow to cool. Store in the refrigerator. Keeps about four days in the refrigerator, considerably longer in the freezer. Keep a bag in the freezer for the little bags of leftover grains. Then when the bag is full, sauté the mixed grains in a little good olive oil for a quick pilaf.
- Use for soups, breakfast cereal or mix into scrambled eggs
- Toss with greens and sausage or bits of beef
- Add to salads with beets and blue or goat cheese
SOURCE: Recipe courtesy of Chef Andrew Cohen