Spelt Salads

dorisgoat — Thu, 11 Jun 2009 15:55:49 +0000

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!

Spelt in the Pressure Cooker

dorisgoat — Fri, 29 May 2009 15:55:12 +0000

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.

Pressure-Cooked Spelt

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.