SPELT KERNELS RECIPES
SPICY CHICKEN AND SPELT SALAD RECIPE | ALLRECIPES
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, CarbohydrateContent 21.8 g, CholesterolContent 26.9 mg, FatContent 10.2 g, FiberContent 2.5 g, ProteinContent 14.2 g, SaturatedFatContent 1.6 g, SodiumContent 643.1 mg, SugarContent 4 g
COOKING SPELT BERRIES - BASIC RECIPE - FOOD.COM
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).
Total Time 2 hours
Prep Time 1 hours
Cook Time 1 hours
Yield 2 1/2 cups
Number Of Ingredients 2
Steps:
- 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.
Nutrition Facts : Calories 235.2, FatContent 1.7, SaturatedFatContent 0.3, CholesterolContent 0, SodiumContent 11.3, CarbohydrateContent 48.9, FiberContent 7.5, SugarContent 4.8, ProteinContent 10.1
More about "spelt kernels recipes"
COOKING SPELT BERRIES - BASIC RECIPE - FOOD.COM
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).
From food.com
Total Time 2 hours
Calories 235.2 per serving
From food.com
Total Time 2 hours
Calories 235.2 per serving
- Cooked spelt should be chewy and soft.
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Jun 14, 2018 · Spelt berries aren't berries at all, and there is nothing berry-like about them. They are kernels of grain. They are the whole kernels of spelt; they look very similar to wheat kernels. When cooked, spelt berries have a flavour vaguely reminiscent of nuts, in the same way that bulgur wheat does.
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