I know, I know. Spelt? Really? Yes. Cooked right, spelt is delicious and nutritious, high in fiber and protein. It’s basically a wheat berry (and most definitely contains gluten), but because it’s not exactly wheat, some people with wheat allergies can tolerate it. Like a regular wheat berry, the flavor is quite nutty, and it makes for an interesting textural addition to salads, breads, and pilafs. The catch is that it takes forever to cook. I’ve never actually tried it on the stovetop, but most cookbooks will tell you to 2–3 hours (less if you soak it overnight). I read directions like that and think: That’s what pressure cookers are for. Sure enough, 25 minutes in the pressure cooker and you’ve got some pretty good spelt. I like to make a big batch of it and then add it to grain salads over the next week. Think of this a preview of upcoming posts.
1) Put 1 c. spelt and 2 c. water in a small metal or glass bowl that will fit inside your pressure cooker. Cover it with foil. Set it on top of your pressure cooker’s steamer rack and add 2 cups of water to the pot.
2) Close and lock the lid and crank up the heat. Cook at 15 lbs. pressure for 25 minutes and let the pressure drop of its own accord. For a refresher on pressure cooker basics, click here.