Wednesday, March 19, 2008

Spelt for Lunch

I cook the spelt in the morning along side breakfast and then let it sit on the counter until lunch time. Then it's ready to go when I need it. We ate it cold but it's good hot as well. This is one inexpensive lunch. It's like eating a bowl of rice, but it tastes like I ordered it at a restaurant.

Spelt has twice as much protein and fiber as whole wheat and is the only grain that contains an immune system stimulate called mucopolysaccharides. Read more about why I am trying to balance out my family's wheat consumption here and here.

1 cup spelt
2 cups water
2 tablespoons lemon (1/2 lemon)
2 tablespoon olive oil
1 quart broth
1 cup raisins
graded parmesan cheese to taste

Soak 1 cup of spelt in water and lemon juice for 24 hours. Cover the spelt with water until the water comes 1/4 inch above the spelt (about 2 cups). The lemon juice helps sprout the spelt as it soaks. Drain and rinse. Heat two tablespoon of olive oil in a sauce pan and cook the spelt for five minutes. The spelt turns slightly translucent as the grains absorb the olive oil. Add little by little about 1 quart (a little less) of chicken or vegetable broth. Add enough to just cover the grains, and then wait for the liquid to absorb into the spelt before adding more. Continue about three or four times until spelt is tender. Spelt has a bit of a crunch to it so I expect that when I taste for readiness.

Add a handful of raisins (about 1 cup) to the spelt. Grade a little bit of parmesan cheese over the top and lunch is served. The oil and raisins compliment the spelt very well. Mikey's favorite part is the raisins!


virginie said...

Hi Thais,

I have no idea what is spelt in French... Do you know how to translate it?

Thais said...

I believe it's ├ępeautre. Check out this site:

virginie said...

yes, you are right, it is ├ępeautre! I will try it, it looks delicious and very simple to prepare!!

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