Ingredients Archives: vegetable broth

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
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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
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.

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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
You:
Rate this recipe!
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Baked Spelt with Butternut Squash
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Ingredients
Servings:
Units:
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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