Recipes

Here’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!}. 


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

(20)

Ingredients

2 cups Spelt Kernel
2 small shallots, minced
2 cloves garlic, minded
3/4 cup peas
1/2 cup radishes, thinly sliced
1/2 cup sugar snap peas
2 tbsp freshly chopped basil
1 tbsp freshly chopped tarragon
1/4 cup chicken broth
1/2 to 1 cup arugula
olive oil
lemon juice
salt and pepper

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.

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Spelt Berries & Peas with Salmon

Posted On May 21, 2019

Here’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!}. 


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!

 

Ingredients

2 small shallots, minced
2 cloves garlic, minded
3/4 cup peas
1/2 cup radishes, thinly sliced
1/2 cup sugar snap peas
2 tbsp freshly chopped basil
1 tbsp freshly chopped tarragon
1/4 cup chicken broth
1/2 to 1 cup arugula
olive oil
lemon juice
salt and pepper

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.

Notes