organic spelt berries
| Savor the whole grain goodness of spelt, an ancient relative of 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. Spelt has never been hybridized, so it has retained many of its original characteristics from antiquity, including complex flavor and whole-grain nutrition. Spelt is unusual because it can be more easily digested than other forms of wheat and many people with wheat intolerances have been able to tolerate spelt. Spelt is not gluten free, however. High in fiber and a good source of iron, manganese and vitamin B12, our organic spelt is incredibly nutritious. 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. Spelt berries can be used in place of wheat berries, brown rice and other whole grains in your favorite recipes. Flour milled from spelt makes excellent bread, pasta and baked goods. |
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Spelt Pilaf
1 cup Organic Spelt Berries
1/2 cup finely chopped Onion
1 Tbsp Oil
1/2 lb fresh Mushrooms, chopped
1/2 cup finely chopped Onion
1 Tbsp Oil
1/2 lb fresh Mushrooms, chopped
2 cups Vegetable Broth
1 1/2 Tbsp dried Parsley
1/4 tsp dried crushed Thyme
1/4 tsp ground Black Pepper
1 1/2 Tbsp dried Parsley
1/4 tsp dried crushed Thyme
1/4 tsp ground Black Pepper
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. Brin to a boil; cover, reduce heat to low and simmer for 60 minutes, stirring occasionally, until liquid is absorbed.
If pilaf becomes too dry during cooking, add 1/4 - 1/2 cup hot water. Remove from heat; serve hot.
Makes 4 servings.
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