Spelt with fresh herbs
4 servings
90 minutes
Spelt with fresh herbs is a dish embodying the traditions of Italian cuisine. Spelt, one of the oldest grains, is highly valued for its nutritional properties and rich nutty flavor. In this recipe, it harmonizes with the aroma of marjoram, the freshness of green onions, and the rich bouquet of white wine. The cooking process resembles risotto technique where gradual addition of broth allows the grain to open up and absorb all flavor nuances. This dish is perfect for a cozy dinner – it warms, nourishes and delights with its deep taste. Serving with nut butter adds sophistication while parmesan brings creaminess. Spelt with fresh herbs pairs wonderfully with light white wines and makes an excellent choice for those who appreciate healthy yet refined cuisine.
1
Rinse the grains and place them in a bowl. Pour boiling water and let it sit for 30 minutes. Alternatively, pour room temperature water, cover with a lid, and leave overnight. Do not drain all the water; leave ½ cup for further use.
- Spelt: 200 g
- Vegetable broth: 6 glasss
2
Place ¼ cup of spelt in a blender bowl and crush the grains with a few button presses.
- Spelt: 200 g
3
Mix the water from soaking the spelt with the broth in a pot and bring to a boil over medium heat.
- Vegetable broth: 6 glasss
4
Heat oil in a large skillet over medium heat. Add shallots with garlic and sauté for 3-5 minutes until shallots are soft. Mix onion with whole and ground spelt and cook over medium heat until the grains start to break apart. Add wine and continue cooking until it evaporates.
- Extra virgin olive oil: 2 tablespoons
- Shallot: 1 head
- Finely chopped garlic: 2 cloves
- Dry white wine: 1 glass
5
Add a bit of boiling broth to barely cover the grains. Cook, stirring often until it evaporates. Add more broth and continue cooking for 25 minutes until the spelt is soft.
- Vegetable broth: 6 glasss
6
Mix in marjoram, shallots, pepper, and broth if needed. Add salt to taste. Cook for another 5 minutes, stirring frequently.
- Marjoram: 2 tablespoons
- Shallot: 1 head
- Salt: to taste
7
Add the broth again and remove from heat. Add parsley and parmesan if using.
- Vegetable broth: 6 glasss
- Spring onion: 70 g
- Grated Parmesan cheese: to taste
8
Serve immediately in wide soup bowls with a drop of walnut oil if desired.
