Archive | Whole grain sides

Spelt, Wild Rice and Kale Salad with Toasted Walnuts

A delicious grain salad bursting with spelt berries, wild rice, kale and crunchy walnuts!

It’s wonderful any time of year but is a great side dish for Thanksgiving or any holiday meal. During the holidays it’s tough to get your family to leave room on their plates for whole grains and veggies. This hearty salad will get even the pickiest eater in your family to leave room for some much needed nutrition!

Reading through this recipe you’ll see we call for cooked spelt berries and cooked wild rice. The best (and easiest!) way to cook your grains is in a rice cooker. Even the most basic rice cooker will get the job done for almost all whole grains. For the spelt berries, you will want to put one part spelt berries to two parts water in your rice cooker. Most varieties of rice are done with a 1:1 ratio but the heartier grains (like spelt) usually need a 1:2 ratio of grain to liquid. If you don’t have a rice cooker or pressure cooker, just make your grains on the stove top.

The best part of pulling this side together with cooked grains is you can make them a day or two ahead – and every little step you can do ahead of time helps for those holiday dinners!

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Spelt, Wild Rice and Kale Salad with Toasted Walnuts
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Rating: 3.67
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From hearty lunches to Thanksgiving dinner, this combination of whole grains and kale with the crunch of toasted walnuts is always a crowd pleaser!
Spelt, Wild Rice and Kale Salad with Toasted Walnuts
Votes: 3
Rating: 3.67
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From hearty lunches to Thanksgiving dinner, this combination of whole grains and kale with the crunch of toasted walnuts is always a crowd pleaser!
Ingredients
Servings:
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Instructions
  1. Chop and toast walnuts then set aside.
  2. In a deep sided saute pan with a lid heat olive oil over medium heat and saute the onion, garlic, and rosemary for about 2 to 3 minutes or until fragrant.
  3. Stir in the chopped kale and pour in about half of the broth. Reduce heat to medium-low and cover for 3 to 4 minutes to steam the kale. If you notice you need more liquid, add from your remaining broth.
  4. When kale is cooked, stir in the cooked spelt berries and wild rice. Don't worry about any excess liquid, the grains will soak it up. Season with salt & pepper to your taste and cook until the grains are warmed through.
  5. Finish by stirring in the toasted walnuts and spoon into a serving dish. Can be served warm or at room temperature.
Recipe Notes

*any type of broth you have on hand (or even a little H2O) can be used in place of the vegetable broth the recipe calls for.

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Baked Spelt with Butternut Squash

When the air begins to get that crisp chill to it, warm comforting dishes are just the ticket to happy tummies and hearts. Healthy warm, comforting dishes can be tricky to find but when you bake spelt berries with butternut squash the result is perfect! Baked Spelt with Butternut Squash, it combines the savory herbs and hearty whole grain spelt berries with the light sweetness of the butternut squash. It’s warm. It’s comforting. It’s healthy. 

Baked spelt dishes like this one are also extremely versatile! It can hold it’s own as a vegan main dish but is also delicious paired with so many other options. Do you have meat-eaters in your family to please? Cook some italian sausage while it bakes in the oven, then serve the sausage on top of the baked spelt. It’s also dinner party perfect along side of a roasted chicken and beautiful salad.  

Baked Spelt with Butternut Squash is sure to find a perfect home in your fall and winter dinner rotation!

Baked Spelt with Butternut Squash
Votes: 1
Rating: 5
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Baked Spelt with Butternut Squash
Votes: 1
Rating: 5
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Ingredients
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Instructions
  1. Preheat oven to 375 degrees
  2. In a medium bowl, combine squash with 1 tbsp olive oil, ½ tbsp herb mixture, and a pinch of kosher salt. Stir to coat completely and set aside.
  3. In a dutch oven (or other oven safe pot with lid) saute diced onion in remaining 2 tbsp olive oil over medium high heat until soft. Season with salt & remaining fresh herbs and stir in spelt berries. Toast spelt for 1 to 2 minutes stirring constantly. Pour in vegetable broth, stir, and bring to a simmer.
  4. Cover pot with lid and place in oven. Bake for 30 minutes. Open pot carefully, add squash on top of spelt, replace lid and bake for another 30 minutes or until the spelt berries are tender. Remove lid, stir, and bake uncovered for 15 minutes.
  5. Remove from oven. Stir and serve warm.
Recipe Notes

Variations:

  1. Sprinkle with toasted walnuts before serving
  2. Non-Vegan: Generously sprinkle with freshly grated parmesan cheese during the last five minutes of baking
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Spelt Caprese Salad

capresespeltsalad1In the summer there’s nothing better than a delicious caprese salad with those juicy tomatoes fresh out of your garden. It’s such a perfect combination, the ripe tomatoes with lots of mozarella and basil, then topped with a delicious olive oil.

In fact, the only problem (if you can really call it a problem) with caprese salad is that it’s never quite enough to make a meal on it’s own. When you add spelt berries to the mix – the result is a delicious combination that I have for lunch all summer long, especially once those cherry tomatoes start popping! It’s great for lunch or dinner, ideal to bring to a picnic or BBQ, and fills you up perfectly.

This grain salad comes together in seconds with precooked spelt berries and those tiny little mozzarella balls you can find in the deli section at your favorite grocer. Quick and tasty, you’ll be adding spelt berries to your caprese salad all summer long!

 

Spelt Caprese Salad
Votes: 1
Rating: 5
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A delicious spelt grain salad combining the best of summer's flavors
Servings
4 people
Servings
4 people
Spelt Caprese Salad
Votes: 1
Rating: 5
You:
Rate this recipe!
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A delicious spelt grain salad combining the best of summer's flavors
Servings
4 people
Servings
4 people
Instructions
  1. Halve your tomatoes if desired and drain mozzarella. Combine tomatoes, mozzarella, basil and spelt kernels in a large bowl. Drizzle in olive oil and stir until well combined.
  2. To your taste: add in sea salt and freshly cracked pepper. Drizzle in more olive oil if you wish
  3. Serve immediately, or make ahead! Will keep nicely in the fridge (covered) for a day or two.
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Spelt Berries & Peas with Salmon

Spelt_Berries_Peas2Here’s a versatile spring recipe that will have everyone you make it for gobbling up their whole grains! It’s easy to make for a weeknight meal but elegant enough for a spring dinner party!

This beautiful grain salad of spelt berries (kernels) and spring peas can be served on it’s own or with any protein you have on hand. Here it’s served with salmon that was simply broiled with salt, pepper, olive oil, and lemon {tip – lay your fish on top of thin slices of lemon while cooking for a delicate flavor!}. Spelt_Berries_Peas3

 

The spelt berries have a texture that works so well when paired with crisp, lightly cooked veggies. This is why whole grain salads are becoming more popular, they are good for you and so enjoyable to eat! You can customize this dish with any spring veggies you have. You can easily substitute the snap peas for cut up asparagus or thinly slice some fennel if radishes aren’t your favorite. My favorite way to customize this during the spring is to mix up the greens at the end {there are so many different greens available in the spring that it’s fun to work them in where you can} the recipe calls for arugula but you can use micro-greens (pictured), pea shoots, or watercress!

 

Spelt Berries & Peas with Salmon
Votes: 1
Rating: 4
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Servings
4 people
Servings
4 people
Spelt Berries & Peas with Salmon
Votes: 1
Rating: 4
You:
Rate this recipe!
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Servings
4 people
Servings
4 people
Ingredients
Servings: people
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Instructions
  1. In a high sided saute pan, bring 2 to 3 tbsp of olive oil to temperature over medium heat, add in shallots and garlic and saute for a few minutes.
  2. Add in peas, radishes, snap peas, cooked spelt berries and herbs. Saute for a minute or two to combine everything. Add in chicken broth (or water), lower heat to low and cover for about 5 minutes to steam the veggies. Remove cover, stir and cook until all liquid has evaporated but veggies are al dente.
  3. Remove pan from heat. Season with salt and pepper and a squeeze of lemon juice. Add in arugula (or other greens) and stir until thoroughly combined.
Recipe Notes

Note: If serving with salmon, prep everything at the same time then pop the fish in the oven right before you start cooking the salad, both should be done in about the same time (unless you have large filets).

Alternatively, you can put the fish in the oven (or on the grill!) after you finish the salad if you like to keep a close eye on your fish while it cooks.

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Spelt Succotash

Succotash is simply a fancy word for “broken corn kernels” and is traditionally a dish where corn is combined with shell beans. Here, instead of combining my corn with a legume, I’ve combined it with cooked spelt berries for an easy, quick, grain side that goes perfectly with almost any main dish.

Spelt Succotash
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This recipe calls for frozen sweet corn but in the summer cut the kernels off an ear or two of fresh corn!
Servings
4 people
Servings
4 people
Spelt Succotash
Votes: 0
Rating: 0
You:
Rate this recipe!
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This recipe calls for frozen sweet corn but in the summer cut the kernels off an ear or two of fresh corn!
Servings
4 people
Servings
4 people
Ingredients
Servings: people
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Instructions
  1. Pour olive oil in a large saute pan and add the garlic and shallot. Saute over medium heat until just soft.
  2. Stir in cooked spelt berries, corn and parsley and cook until corn is done, stirring frequently.
  3. Season with salt and freshly ground black pepper to your taste.
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