Ingredients Archives: garlic (minced)

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!

spelt-wild-rice

Spelt, Wild Rice and Kale Salad with Toasted Walnuts
Votes: 3
Rating: 3.67
You:
Rate this recipe!
Print Recipe
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
You:
Rate this recipe!
Print Recipe
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:
Units:
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.

Share this Recipe
Powered byWP Ultimate Recipe
Continue Reading

Spelt Pasta Puttanesca

It’s simple, flavorful, quick, and easy to make – it’s Puttanesca Sauce and it’s perfect with our Nature’s Legacy Whole Spelt Penne!

This is one of those recipes that has a wonderful balance of flavors – the light sweetness of tomatoes mixed with spicy red pepper and salty, briny capers & olives. It’s wonderfully simple to make and you will be surprised at the amazing flavors you can pull out of ingredients from your pantry.

You will see that this recipe calls for a few anchovy fillets. While they are completely optional, if you’ve never cooked with them this is a fantastic place to start. When you cook the anchovies in the olive oil with the garlic, they pretty much disintegrate – it’s one of those neat cooking phenomena. You won’t see the anchovies, you won’t taste fish. All that is left behind is an extra layer of that salty, briny flavor, enhancing the flavor of the capers and the black olives.

I roughly chop up the capers and olives allowing more flavor per bite but this is something you can feel free to skip if you want to save a step.

I hope you love this sauce as much as I do. And if you get the hankering to get out your whole spelt flour and make some homemade spelt pasta, this is the perfect sauce to go with it!

Spelt Pasta Puttanesca
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
4
Servings
4
Spelt Pasta Puttanesca
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
4
Servings
4
Instructions
  1. Cook pasta according to package directions, reserving about a ½ cup of the pasta water before you drain the penne.
  2. In a deep sided saute pan heat olive oil over medium heat and lightly cook the garlic and anchovies until the anchovies dissolve and all you see in the pan is the garlic, this does not take long. Add in the tomatoes, red pepper, capers and olives. Cover pan and simmer over low heat for about 5 to 10 minutes.
  3. Add in cooked penne, thinning out the sauce with a little of the reserved pasta water if needed.
  4. Serve with a sprinkle of fresh oregano and parmesan cheese.
Recipe Notes

Sauce can easily be made vegan by leaving out the anchovies and parmesan cheese!!

Share this Recipe
 
Powered byWP Ultimate Recipe
Continue Reading

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
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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!
Print Recipe
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
Units:
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.
Share this Recipe
Powered byWP Ultimate Recipe
Continue Reading

Order Today! Call 517-448-2050