Whenever I see spelt listed as an ingredient in a dish, it’s usually used in the form of flour. I have bought the grains and ground them in my grain mill and used them to bake in many recipes, but I have never actually eaten the grain cooked. I wanted to see how this grain tasted cooked as is. The grains took a while to cook but once they were ready I made them into a salad.
I eat a lot of grains so I like when I find a new one to try. The spelt grains were very dense, chewy, and mild, making the perfect base for a zesty dressing blend. The addition of cranberries and onion makes this into a filling, sweet and savory winter salad. The spelt can definitely be used as a substitute wherever you would use rice or quinoa.
Lemon Cranberry Spelt Salad
- 1 cup spelt
- 3 cups filtered water
- 1/4 cup red onion, diced
- 1/4 cup dried cranberries
- 2 tbsp olive oil
- 2 tbsp lemon juice
- to taste salt & pepper
- 6-8 cups kale
- 1 tbsp garlic, minced
1. In a large pot, bring 3 cups of water to a boil. Add the spelt and lower to a simmer, cover, and let cook for about an hour.
2. When the spelt is almost done cooking, heat the kale in a large pot with a little olive oil and the garlic. Sauté for a couple minutes until slightly wilted. Remove from heat.
3. When the spelt is cooked, add to a large mixing bowl. Stir in cranberries, onions, olive oil, lemon juice, and the salt and pepper. Mix well.
4. Serve the spelt salad over the kale.
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Photo: Lauren Sacerdote