Sharpham Park organic Pearled Spelt
£2.99 (£5.98 per kg)
|Typical values||Per 100g||Per 100g|
Preparation & Storage
- We seal our bags to keep everything deliciously fresh. You may need scissors to get inside! How to cook... As a rule of thumb, pearled spelt can be cooked exactly like rice. Rinse well and throw into soups, or boil for 20 minutes, strain and serve. For the Perfect Green Vegetable Spelt Risotto You will need: Olive oil/butter or rapeseed oil for frying 2 Medium onions, chopped finely 400g Sharpham Park Pearled Spelt, rinsed Splash white wine (optional) 1 litre hot vegetable stock Sea salt and freshly ground black pepper 200g fresh peas blanched, or frozen peas 200g broccoli, blanched 400g baby spinach 1 tbsp chopped fresh mint 1 tbsp chopped parsley 75ml double cream (optional) Heat the oil in a pan and fry the onion until soft. Add the pearled spelt and stir well, then add the wine and simmer until reduced completely. Add a good ladleful of the hot stock and stir continuously. When all this has been absorbed, add more stock. Continue adding more stock, stirring continuously, until the pearled spelt is cooked. Season with salt and freshly ground black pepper and stir in the peas, broccoli, spinach, basil and cream if using. Serve with a green salad and shavings of parmesan cheese.
Cool and dry.
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