Spelt Berries
Spelt is wheat's older, nuttier cousin, a grain people were eating long before modern bread flour existed, and it makes some of the most flavorful whole-grain dishes you can put on a weeknight table.
What It Is
Spelt is a ancient wheat variety that was a staple across Europe for thousands of years before modern wheat took over. The berries are the whole, unprocessed grain, just the kernel with nothing removed. They have a mild, nutty flavor with a slight sweetness that plain wheat simply does not have.
Because spelt is a variety of wheat, it does contain gluten and is not safe for anyone with celiac disease. It is, however, often easier to digest than modern wheat, which is why a lot of people who feel heavy after regular bread find they do fine with spelt.
What To Do
Cook spelt berries like you would cook rice, but give them more time. Rinse them, then simmer one cup in three cups of salted water or broth for about 45 to 60 minutes, until they are tender but still have a satisfying chew. Use them as a base for grain bowls, stir them into soups, or toss them with roasted vegetables and a simple vinaigrette.
You can also soak them overnight first to cut the cooking time nearly in half. Store uncooked berries in a cool, dry spot and they will keep for months. Cooked berries keep in the fridge for up to five days.
