A while back Bob's Red Mill sent me a wonderful box of grains from around the world. I am having a blast trying them all out. My next discovery is a grain called Spelt.
Spelt is a grain from Germany and has a chewy texture with a sweet nutty flavor. It also is high in fiber and a good source of iron, magnesium, and B-12. For more information about Spelt go to bob's Red Mill.
Spelt needs to soak over night in water before you cook it. You then drain the water and cook it. You can use Spelt in any dish that calls for rice or serve by itself.
1 cup Bob's Red Mill Spelt (soaked overnight and drained)\
3 cups water
chicken bullion cube for taste
Bring the water to boil and add the Spelt. Cover and reduce to a simmer for 60 minutes. Drain the Spelt after cooking. Makes 2 cups.
I then used the cooked Spelt to make a wonderful dish.
Spelt Egg Casserole
4 cups cooked spelt (double the above recipe)
1 package frozen spinach (thawed and drained)
1 cup parmesan cheese
1 teaspoon garlic powder
Grease a 9 X 13 pan and set aside. Combine in a bowl all the ingredients except eggs. Then put mixture into the grease pan. Use a large spoon and make evenly spaced holes in the spelt mixture. Carefully cracked each (one at a time) egg into each hole. Season each egg with salt and pepper. Bake at 400 degrees for 15 minutes or until egg whites set and yolks are still runny. allow dish to set for 5 minutes before serving.