Spelt is widely grown in Ohio.
Spelt is a glutinous grain that was introduced to the United States in the 1890s. Nutritionally similar to oats, spelt is often used as an alternative to oats and barley in pasta, flour, high fiber cereals and baked goods. Spelt can be obtained as a whole grain or ground like flour, and cooked simply by boiling in water, similar to the way rice or oatmeal is prepared. Spelt can also be incorporated into a variety of recipes.
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Standard Cooking Method
Step 1
Place spelt berries into a colander. Rinse thoroughly under running water.
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Step 2
Place rinsed berries into a pot. Add water. Ratio of water to grain should be three parts water to one part spelt. Add a few pinches of sea salt to the pot.
Step 3
Place the pot on a burner over medium-high heat and bring to a boil. After the water reaches a boil, reduce the heat to low and simmer until the grain is tender. This generally takes 50 to 60 minutes.
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Presoaking and Cooking
Step 1
Place spelt berries into a colander. Rinse thoroughly under running water.
Step 2
Place rinsed berries into a bowl and cover with water. Allow the berries to soak for at least four hours or overnight.
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Step 3
Drain the berries in a colander after soaking.
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Step 4
Heat a drizzle of olive oil in a pan. Add drained spelt berries and saute for one to two minutes until slightly toasted. This will help bring out the nutty flavor of the grain.
Step 5
Add stock, broth or water to the pan, covering the spelt berries entirely. Place a lid on the pan and allow the berries to simmer until the liquid is absorbed. This will take approximately 30 to 45 minutes. Cooking with broth or stock instead of water will allow the spelt to develop more flavor.
Things You'll Need
Spelt berries Colander Water Pot Stove Bowl Olive oil Broth or stock, optional
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references
Purdue University; Alternative Field Crops Manual; Spelt; Oplinger et al.
University of Kentucky; Spelt; December 2008
VegFamily; A New Look at Ancient Grains; Dreena Burton
Go Dairy Free: Tasty Healthy Food 101: Spelt, Swiss Chard, and Sorrel
Eat Local Ohio; North Market Harvest Recipes; Todd; October 2, 2010
references
Purdue University; Alternative Field Crops Manual; Spelt; Oplinger et al.
University of Kentucky; Spelt; December 2008
VegFamily; A New Look at Ancient Grains; Dreena Burton
Go Dairy Free: Tasty Healthy Food 101: Spelt, Swiss Chard, and Sorrel
Eat Local Ohio; North Market Harvest Recipes; Todd; October 2, 2010
Spelt is widely grown in Ohio.
Spelt berries
Colander
Water
Pot
Stove
Bowl
Olive oil
Broth or stock, optional
Purdue University; Alternative Field Crops Manual; Spelt; Oplinger et al. University of Kentucky; Spelt; December 2008 VegFamily; A New Look at Ancient Grains; Dreena Burton Go Dairy Free: Tasty Healthy Food 101: Spelt, Swiss Chard, and Sorrel Eat Local Ohio; North Market Harvest Recipes; Todd; October 2, 2010
