Recipe by magpie diner
I recently started to cook with spelt berries and in the beginning wasn't sure how best to cook them. I've since learnt that the same general rules apply as cooking brown rice, with a ratio of 1:2 with water. If you don't have the time you don't have to soak them before cooking, just add some more water and cook a little longer. One cup of cooked spelt has about the same number of calories as brown rice, with twice the amount of protein & iron. Spelt is naturally high in fibre and contains significantly more protein than wheat, 25% more I have read. Other recipes I've read use a ratio of 1:3, but that usually means draining out the excess water...this seems to work for me, adapted from Anita's Organic Mill, (www.anitasorganic.com).
Directions See How It's Made
- Soak the berries in enough water to cover them for an hour, or longer (even overnight). Drain and rinse.
- Add the spelt berries and water to a pot and bring to a boil. Once boiling, reduce heat, stir and cover.
- Gently boil for about 50 minutes, until all water is absorbed (may be slightly longer, but check to make sure it hasn't dried out).
- Cooked spelt should be chewy and soft.