Ancient spelt berries take on new life in this savory pilaf enhanced with aromatic herbs and garlic. The chewy texture and nutty flavor make this an excellent side dish for roasted meats or a hearty base for grain bowls.
Ingredients
- 1 1/2 cups Spelt Berries
- 3 cups vegetable broth
- 2 tablespoons Extra Virgin Olive Oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon Redmond Real Salt
- 1/4 teaspoon Black Pepper
- 2 tablespoons fresh parsley, chopped
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Soak spelt berries in water overnight. Drain and rinse before cooking.
- Heat olive oil in a large saucepan over medium heat. Add onion and cook until translucent, about 5 minutes.
- Add garlic and Italian seasoning, cooking for another minute until fragrant.
- Stir in drained spelt berries, coating with the aromatics. Add broth, salt, and pepper.
- Bring to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes until tender.
- Remove from heat and let stand 5 minutes. Fluff with a fork and stir in fresh parsley before serving.
Notes
- Substitute Einkorn Berries for shorter cooking time.
- Add Thyme or Rosemary (Herb) for different herb profiles.
- Toast spelt berries in the pan before adding liquid for nuttier flavor.
- Leftovers keep refrigerated for up to 4 days.
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