CURRIED SPELT SALAD
Provided by Bon Appétit Test Kitchen
Categories Salad Chicken Onion Side Picnic High Fiber Lunch Curry Arugula Healthy Low Cholesterol Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 16
Steps:
- Place spelt and 1 teaspoon kosher salt in a medium pot. Add water to cover by 1 1/2". Bring to a boil; reduce heat to medium-low and simmer, uncovered, until spelt is tender and water is mostly absorbed, about 1 hour (or 12-15 minutes if using semi-pearled farro). Drain; place in a large bowl.
- Meanwhile, heat vegetable oil in a medium saucepan over medium heat. Add curry, mustard seeds, cardamom, and coriander; cook, stirring often, until spices are fragrant and mustard seeds begin to pop, 2-3 minutes. Stir in carrots and season with salt and pepper. Cook, stirring often, until carrots are crisp-tender, 5-6 minutes.
- Add vinegar and stir until evaporated, 1-2 minutes. Stir in onion and lemon. Remove pan from heat and stir until onion is wilted, 1-2 minutes. Add vegetable mixture to bowl with spelt. Season to taste with salt and pepper. Let cool. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Add chicken (if using), arugula, 2 cups cilantro, and olive oil to spelt mixture; toss to combine. Transfer salad to a large platter. Garnish with cilantro sprigs.
SPICY CHICKEN AND SPELT SALAD
Steps:
- Whisk together soy sauce, sesame oil, olive oil, vinegar, peanut butter, cayenne pepper, ginger, garlic, and serrano in a small bowl; set aside.
- Toast spelt kernels in a dry skillet on medium-high heat until the kernels are browned and some have popped. Remove, place in a mesh strainer, and rinse well with cold water. Drain. Bring 6 cups of water to a boil in a large saucepan; add 1/2 teaspoon kosher salt and stir in spelt kernels. Return to a boil then cover, reduce heat to low, and simmer until tender, about 1 hour. Drain well and set aside to cool.
- While the spelt is simmering, fill a skillet with 1 quart water, 1/2 teaspoon salt, and onion. Bring to a boil over high heat. Add chicken breasts, reduce the heat to medium-low, cover, and simmer until the chicken is cooked through, about 15 minutes. Remove chicken from liquid and allow to cool.
- Once chicken is cool enough to handle, shred into bite-sized chunks and place in a large bowl. Stir in spelt, bell pepper, green onions, parsley, cilantro, carrots, and cabbage. Pour sauce over salad and stir well to combine.
Nutrition Facts : Calories 225.5 calories, Carbohydrate 21.8 g, Cholesterol 26.9 mg, Fat 10.2 g, Fiber 2.5 g, Protein 14.2 g, SaturatedFat 1.6 g, Sodium 643.1 mg, Sugar 4 g
SPELT SUMMER SALAD
From the scandinavianfood.about.com website, spelt is indicated as "Scandinavia's favorite grain." Wholegrain speltberries can be found at natural food stores. According to the author, "This is one of those great Scandinavian recipes that's just as good, if not better, served the next day." Prep time does not include 30 minute chill time.
Provided by Dr. Jenny
Categories Grains
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine spelt with water in large pot and bring to a boil. Reduce heat to low and simmer, uncovered, until all of the water is absorbed and grain is tender (about 1 hour). Drain spelt, rinse with cold water, and refrigerate until use (at least 30 minutes to chill; overnight is fine, too).
- Whisk together balsamic vinegar and oil. Lightly toss together spelt, chopped red onion, cherry tomatoes, cucumbers, and olives, adding oil-and-vinegar dressing last.
- Either serve immediately, sprinkled with feta cheese, or refrigerate for 1 hour to allow flavors to mingle (adding feta cheese right before serving).
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