INSALATA DI FARRO: SPELT SALAD
Provided by Food Network
Time 1h20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a saucepan, heat up 3 tablespoons olive oil; then add the garlic and farro. Cook the garlic until golden, allowing the farro to get toasted as well. Stir to prevent sticking. Add vegetable broth, a few ladles at a time as you would preparing risotto. Continue stirring and add more broth, a little at a time, as it evaporates. Cook until the farro is soft. In another saucepan, heat up 4 tablespoons olive oil. Add the onion, zucchini, red pepper, eggplant, and then the tomatoes. Add the salt and cook until tender. If the pan is drying out, avoid adding more oil, just add some vegetable broth to help cook the vegetables. Once the vegetables are soft, remove from the heat and add to the farro. Then add the parsley and mint and mix well. Plate the dish, top with walnuts and drizzle with olive oil.
SPICY CHICKEN AND SPELT SALAD
Steps:
- Whisk together soy sauce, sesame oil, olive oil, vinegar, peanut butter, cayenne pepper, ginger, garlic, and serrano in a small bowl; set aside.
- Toast spelt kernels in a dry skillet on medium-high heat until the kernels are browned and some have popped. Remove, place in a mesh strainer, and rinse well with cold water. Drain. Bring 6 cups of water to a boil in a large saucepan; add 1/2 teaspoon kosher salt and stir in spelt kernels. Return to a boil then cover, reduce heat to low, and simmer until tender, about 1 hour. Drain well and set aside to cool.
- While the spelt is simmering, fill a skillet with 1 quart water, 1/2 teaspoon salt, and onion. Bring to a boil over high heat. Add chicken breasts, reduce the heat to medium-low, cover, and simmer until the chicken is cooked through, about 15 minutes. Remove chicken from liquid and allow to cool.
- Once chicken is cool enough to handle, shred into bite-sized chunks and place in a large bowl. Stir in spelt, bell pepper, green onions, parsley, cilantro, carrots, and cabbage. Pour sauce over salad and stir well to combine.
Nutrition Facts : Calories 225.5 calories, Carbohydrate 21.8 g, Cholesterol 26.9 mg, Fat 10.2 g, Fiber 2.5 g, Protein 14.2 g, SaturatedFat 1.6 g, Sodium 643.1 mg, Sugar 4 g
SPELT SUMMER SALAD
From the scandinavianfood.about.com website, spelt is indicated as "Scandinavia's favorite grain." Wholegrain speltberries can be found at natural food stores. According to the author, "This is one of those great Scandinavian recipes that's just as good, if not better, served the next day." Prep time does not include 30 minute chill time.
Provided by Dr. Jenny
Categories Grains
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine spelt with water in large pot and bring to a boil. Reduce heat to low and simmer, uncovered, until all of the water is absorbed and grain is tender (about 1 hour). Drain spelt, rinse with cold water, and refrigerate until use (at least 30 minutes to chill; overnight is fine, too).
- Whisk together balsamic vinegar and oil. Lightly toss together spelt, chopped red onion, cherry tomatoes, cucumbers, and olives, adding oil-and-vinegar dressing last.
- Either serve immediately, sprinkled with feta cheese, or refrigerate for 1 hour to allow flavors to mingle (adding feta cheese right before serving).
SPELT AND KAMUT SALAD
This is a very healthy grain salad. I have tried to duplicate the one I buy at the Overwaite deli. It is close but not completely there. Still this is very tasty. You do not want large servings ( apprx 1/2 cup serving) - it is very filling and intended to be served as a side dish. I like to have tomatoes and lettuce along with it or any other green salad.
Provided by Bergy
Categories < 4 Hours
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring apprx 4 cups of water to a boil, add the Spelt and Kamut, return to boil.
- Reduce heat to low, cook covered until the kernals are tender (apprx 45 minutes).
- Drain well and set aside to cool.
- Whisk together the dressing ingredients,starting with the vinegar, honey & mustard, add the oil slowly whisking all the while, finally whisk in the shallots, ginger & cilantro.
- When the spelt & Kamut are at room temp mix in the cranberries, red pepper & sweet onion.
- Pour the dressing over the salad ingredients, mix well, Cover and refrigerate over night.
- Enjoy.
Nutrition Facts : Calories 165.6, Fat 7.4, SaturatedFat 1, Sodium 14.4, Carbohydrate 23.4, Fiber 3.3, Sugar 7.1, Protein 3.6
MEDITERRANEAN SPELT SALAD
Get a taste of our Mediterranean Spelt Salad! Chickpeas, spelt berries, tomatoes, feta cheese and more make this Healthy Living spelt salad so delicious.
Provided by My Food and Family
Categories Home
Time 1h45m
Yield 4 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Combine all ingredients except dressing and vinegar in large bowl.
- Mix dressing and vinegar until blended. Add to salad; mix lightly.
- Refrigerate 1 hour.
Nutrition Facts : Calories 240, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 11 g
PEARLED SPELT SALAD WITH PEAS & GOOSEBERRIES
A bright, seasonal salad with nutritious grains, greens, tomatoes, fennel, carrot and a touch of sweet berry flavour
Provided by Mat Follas
Categories Dinner, Starter
Time 40m
Number Of Ingredients 10
Steps:
- Put the onion, celery and carrot in a pan with 200ml water. Bring to the boil, then simmer for 15 mins. Add the spelt to the pan, cover and continue to simmer for 10 mins. Add the sliced fennel and pea pods, and cook for a further 10 mins. Check that the spelt is cooked - it should be soft but slightly al dente. Add a generous pinch of salt to the water, then strain. Put the spelt and poached vegetables in the fridge to cool for 1 hr.
- To serve, put the salad leaves on a plate, then spoon the spelt and vegetables on top. Dress the plate with the tomatoes, gooseberries, pea pods and fennel fronds. Finally, drizzle with a little rapeseed oil.
Nutrition Facts : Calories 185 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 12 grams sugar, Fiber 10 grams fiber, Protein 7 grams protein, Sodium 0.3 milligram of sodium
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CURRIED SPELT SALAD RECIPE | BON APPéTIT
From bonappetit.com
4.3/5 (11)Servings 6-8
- Place spelt and 1 tsp. kosher salt in a medium pot. Add water to cover by 1 1/2 inches. Bring to a boil; reduce heat to medium-low and simmer, uncovered, until spelt is tender and water is mostly absorbed, about 1 hour (or 12–15 minutes if using semi-pearled farro). Drain; place in a large bowl.
- Meanwhile, heat vegetable oil in a medium saucepan over medium heat. Add curry, mustard seeds, cardamom, and coriander; cook, stirring often, until spices are fragrant and mustard seeds begin to pop, 2–3 minutes. Stir in carrots and season with salt and pepper. Cook, stirring often, until carrots are crisp-tender, 5–6 minutes.
- Add vinegar and stir until evaporated, 1–2 minutes. Stir in onion and lemon. Remove pan from heat and stir until onion is wilted, 1–2 minutes. Add vegetable mixture to bowl with spelt. Season to taste with salt and pepper. Let cool.
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