1 c. cooked spelt 1 c. cooked bulgur 1/4 to 1/2 c. walnuts, chopped about 1/2 a small red [...]]]>
Somewhere out there is a reader who’s upset that I never actually posted the uses for spelt that I promised you. Ian, these are for you. (Both recipes, if you can call them that, are mine.)

Spelt, Barley, and Walnut Salad

1 c. cooked spelt
1 c. cooked bulgur
1/4 to 1/2 c. walnuts, chopped
about 1/2 a small red onion, chopped
a nice handful of tarragon, chopped
juice of a lemon or two
about 1/4 c. olive oil
salt and pepper

1) Combine the spelt, bulgur, waluts, onion, and tarragon.

2) Make a vinaigrette by mixing the lemon juice, olive oil, salt and pepper.

3) Toss everything together and let it sit at least an hour before serving.

Spelt, Brown Rice, and Bok Choy Salad with Sesame Oil

1 c. cooked spelt
2 c. cooked brown rice
a big pile of bok choy, cut into little ribbons
a small hot pepper, cut into little strips
a couple of scallions, cut into 2 inch pieces, then sliced in half
1/4 c. soy sauce
1/4 c. rice wine vinegar
2 T sesame oil

1) Mix the spelt, brown rice, bok choy, hot peppers, and scallions.

2) Make a vinaigrette from the soy sauce, vinegar, and sesame oil.

3) Toss everything together and let it sit at least an hour before serving.

The Big Picture

Considering their ingredients, both of these were surprisingly tasty. The second one needed a little extra something: add more salt, or soy sauce, or lime juice, or hot sauce, or even nam plah (fish sauce), depending on what you like. If you want to create your own spelt salad, the basic pattern is:

1 c. cooked spelt
at least 1 c. of another grain (otherwise the spelt is just overwhelming)
something to give it character: nuts, vegetables, possibly even fruit
a vinaigrette that goes with the nuts/vegetables/fruit

Please leave a comment if you come up with a good one!

Inspired by Mark Bittman’s dictum to eat whole grains, everyday, I mixed this with bulgar for a hearty, healthy, meal. You’ll note that I didn’t say “attractive.” While tasty and nutritious, the look of the final product can only be described as Moosewood circa 1982:

Nevertheless, since it’s an interesting [...]]]> More gems from the garden: turnip greens!

Inspired by Mark Bittman’s dictum to eat whole grains, everyday, I mixed this with bulgar for a hearty, healthy, meal. You’ll note that I didn’t say “attractive.” While tasty and nutritious, the look of the final product can only be described as Moosewood circa 1982:

Nevertheless, since it’s an interesting cooking technique and good for you, too, I thought I’d pass it along. The original version of this came from Paula Wolfert’s Mediterranean Grains and Greens, but I’ve long since lost the recipe. My version was a tad on the bland side—I think hers involved some harissa or dill or something, which would have been nice.

Grains and Greens

1 big bunch turnip greens, sliced very thinly
1 onion, diced
1 T olive oil
1 c. bulgar
salt
about 2 T of water

1) Saute the onion in the oil in a large, deep skillet.

2) Add the salt, the greens, and the bulgar to the pan and turn the heat down to low. Mix everything together very carefully. Your skillet will now look like this:

3) Put the lid on and cook for about 20 minutes. You’ll notice that I didn’t tell you to add any water. That’s not a mistake. Assuming your greens are fresh and that you’ve cleaned them properly, they contain enough moisture to steam the grains without added water. After about 20 minutes or so, check it to make sure that it’s not burning or sticking. You might want to add a couple of tablespoons of water or so, but if it’s still moist in there you might not need it. Let it cook another 10 minutes, turn off the heat, and let it continue to steam for another 10 minutes with the heat off.

Between the turnip greens and the bulgar, you are entitled to feel very self-righteous when you eat this.

Spring is finally here! Is there any dish that’s more springlike than a simple combination of leeks and peas? It’ll get even better in about three weeks when the peas come from the garden instead of the freezer, but even this version feels like a celebration of renewal.

If you’ve never tried making your own [...]]]>

Spring is finally here! Is there any dish that’s more springlike than a simple combination of leeks and peas? It’ll get even better in about three weeks when the peas come from the garden instead of the freezer, but even this version feels like a celebration of renewal.

If you’ve never tried making your own risotto, here’s the deal. It’s important that you use a short-grain rice to produce the necessary starch. Arborio is traditional, but you can use any short-grain rice, including brown rice. They key is to stir frequently to release the starches and to add hot liquid in stages. Cookbooks will tell you that you need to stir “constantly,” but that’s not actually true. Just push it around a bit to make sure it’s not sticking and you’ll be fine.  They tell me you can make a fanastic risotto in the pressure cooker, but since for me the whole appeal of risotto is an opportunity to read a book while I make dinner, I prefer the slow, methodical stovetop version. Once you get the hang of it, you can start substituting liquids, vegetables, and fats to fit your whims.

Pea and Leek Risotto

2 T butter (for vegan version, use more olive oil)
2 T olive oil
2 leeks, white parts only, cleaned and cut into thin strips
1 1/2 c. short-grain rice
approx. 5 cups stock
appox. 1 c. dry white wine, preferably unoaked
about 1 c. of fresh or frozen peas
1/3 c. or so aged cheese, like parmesan, pecorino romano, or gruyere, shredded

1) Heat up your stock in a small pan. Keep it simmering on the stove.

2) Melt your fats together in a thick-bottomed medium saucepan.  Add the leeks and cook until they’re limp. Add the rice and stir until all the grains are coated. Cook for about a minute.

3) Start adding liquid in small batches. Start with 1/2 cup. Stir it in, and keep stirring until the grains have absorbed most of the liquid. When it starts to look dry, add more. Keep repeating this process until the rice is al dente. At some point, use the wine instead of the stock. The entire process will take about 45 minutes. In the end you’ll have something that looks sort of like oatmeal, only with rice.

4) When you’re more or less satisfied that the rice is almost done, add the peas. When the peas are cooked through, turn off and add the cheese. Stir until everything is well mixed. This is best served immediately.

Variations: A vegan version will be less rich, but still pretty good. Use olive oil for all the fat, use a vegetable stock for flavor, and add some additional vegetables. It may also need a little extra salt, since you won’t be adding any in the cheese.