Spelt a new grain for me to try. The grain originated in the Near East and spread throughout Europe and became very popular in Germany. I asked my Mother about spelt (she is from Germany) and she could remember eating it as a child. Her mother would add the grain to soups or stews.
Spelt is a very healthy grain, it can be digested easily and is a great source of iron. I really enjoyed this pilaf recipe and will find way to add this wonderful grain to soups, salads and stews. Bob’s Red Mill was gracious enough to send me this and some other “Grains of Discovery” in exchange for me being a panelist on a Goolge+ hangout. I am very excited to have been selected and more excited to be using the grains and learning about them. I hope you will join me and the rest of the panel on Google+ at 8:00 p.m. EST.
Since spelt is a favorite of Germany, I decided to have my Pilaf with a bratwurst! You can’t see it in the photo, but trust me, I had a great German beer with this meal and I was a happy woman!
- 1 cup Spelt
- 1/2 cup finely chopped onion
- 1 Tablespoon Oil
- 1/2 lb. fresh mushrooms, chopped
- 2 cups Vegetable Broth
- 1 1/2 Tablespoon dried Parsley
- 1/4 teaspoon dried crushed Thyme
- 1/4 teaspoon ground Black Pepper
- Heat oil in a large saucepan over medium heat.
- Add spelt and pinions; sauté, stirring occasionally, for 3 minutes or until fragrant.
- Add mushrooms and sauté for 5 more minutes.
- Add broth, herbs and pepper.
- Bring to a boil; cover, reduce heat to low and simmer for 60 minutes, stirring occasionally, until liquid is absorbed.
- If pilaf becomes too dry during cooking, add 1/4 - 1/2 cup hot water.
- Remove from heat; serve hot.
Who knows what recipe could be next!
Thanks so much for stopping by. I hope that you will give this recipe a try.