Spelt with Spinach Side Dish

An alternative to routine
grains like rice in this recipe from Dave Utrata.  Spelt
is great tasting and easy to cook.  This “ancient”
grain really should be added to your pantry.

I’m very thankful that some people
in my life and world have led me to see beyond the expected, conventional or
(worse!) boring.  By using spelt grain as
one would rice, you add a nutty flavor and better texture to a side dish than you
may have thought you could.

Spelt with Spinach Side Dish

Ingredients:

• 1 cup spelt grain (more readily
  available these days than you think; search around a bit!)


• 2-3 cups water (I went with 2 because
  I knew I was going to add stuff; one could very easily go with more water
  and just drain after cooking)


• 6 oz fresh spinach


• ¾ cup sliced black olives


• Toasted sunflower nut meats for
  sprinkling on top (I found mine in the produce aisle)

Directions:

1. Get the water boiling, then
   reduce heat and cover and cook the spelt for about 30 minutes or so.  No need to chase decimal points or precise
   seconds; you want the grain still slightly undercooked.


2. Add the fresh spinach and
   olives on top of the spelt.  You’re
   going to basically steam the olives and wilt the spinach.


3. After about a total of 45
   minutes, uncover and remove from the heat. 
   Stir this all together and then serve on individual plates or
   serving bowl. 


4. Sprinkle liberally with the
   toasted sunflower nut meats.

Comments

[Heather]

Wow, from spam to spelt -- what a difference a few letters makes ;) This sounds like a very clean and healthy dish -- no fat, salt or sugar -- my not quite ready for prime bikini time body thanks you!