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Curried Spelt

Spelt will need to soak overnight. The next day, it cooks up beautifully chewy. Whole grains are the canvas for this Indian-inspired dish. Feel free to “paint” it as you wish — substitute other sturdy, seasonal vegetables — zucchini or broccoli — for the green beans. The peas add a nice pop of color, but chickpeas work well, too.

Ingredients
  

  • 1-1/2 teaspoons cumin seeds
  • 2 tablespoons coconut oil or neutral oil such as canola
  • 1 teaspoon turmeric
  • 1 teaspoon coriander
  • 1/4 teaspoon cayenne optional
  • 2 cloves garlic minced
  • 1 thumb-sized piece of ginger peeled and finely chopped
  • 2 onions chopped
  • 1 serrano or other zesty chile seeded and chopped
  • 1 red pepper chopped
  • 1 cup spelt soaked overnight
  • 2 tablespoons tomato paste
  • 1-2/3 cups water or vegetable broth
  • 2 cups green beans cooked and chopped into bite-sized pieces
  • 3/4 cup peas (thawed, if frozen)
  • juice of 1 lemon
  • sea salt and freshly ground pepper to taste
  • for garnish:
  • 1/3 cup cashews toasted and chopped
  • 1 large handful cilantro leaves chopped

Instructions
 

  • In a large, dry soup pot, toast cumin seeds over high heat, giving them an occasional stir. Heat until they smell toasty — about 3 to 4 minutes.
  • Add coconut or canola oil, turmeric, coriander, optional cayenne, minced garlic and chopped ginger. Stir for a few minutes, until the oil darkens from the turmeric, the ginger and garlic soften and the whole kitchen smells heady with spice.
  • Stir in the chopped onions, serrano and red pepper. Cover and reduce heat to medium-low, allowing the vegetables to grow tender, about 15 minutes.
  • Pour in the drained spelt, and stir, then work in the tomato paste and water or vegetable broth.
  • Raise heat and bring to boil, then cover and reduce heat to medium-low. Allow to simmer for 45 minutes, or until the spelt is plump and tender and most of the liquid has been absorbed — consistency should be moist but not wet. Spelt will continue to soak up the spice-infused broth as it cooks.
  • Gently mix in chopped green beans and peas. Cover and allow to cook for another 10 minutes or so, until vegetables are heated through and the flavors meld and deepen.
  • Squeeze in the lemon juice and season generously with the sea salt and freshly ground pepper. Garnish with the optional chopped toasted cashews and cilantro, if desired.

Notes

* I was not compensated for this post but as one of the Whole Grains Council’s Make the Switch bloggers, I received a few whole grain goodies to sample, for which I say thank you. All opinions expressed are my own.