Spelt Salad

I don’t have pictures for how to make this because it didn’t occur to me that it might be bloggable. Then Krista came over and asked if it was going in the blog because it was really yummy and it " tasted healthy." I'm pretty sure that's a compliment so here’s the story.

I had purchased a pork chop for dinner, and since I’m not a fan of meat I was trying to think of something I could make that would be filling enough for me, yet work with the chop for Paul.

I stood with the freezer door open, hoping for inspiration when I noticed a bag of spelt kernels. I suddenly thought of Marilyn and how she used to love tabouleh. Of course that’s made with wheat, but spelt kind of looks like wheat, right? And I prefer the taste of spelt. Coincidentally, the only thing that thrived in the garden during the drought was Italian parsley. A plan was starting to form - a sort of spelt tabouleh, but not.

I’m not sure why you have to soak beans and whole grains before you cook them, but that's the rule. I was short on time so I did the quick cheat method of soaking. (Bring to a boil, simmer for 1/2 hour.) While the spelt was cooking, I popped out to Kin’s and picked up the veggies. By the time I got back and chopped everything, the spelt was ready.

The pork chop, meanwhile, had been sitting in a Pride of Szeged rub. (I love this brand of spices.) 

I threw the pork on the barbie and then sliced it thinly. The salad was topped with the slices of pork for Paul and parmesan shavings for me. So good. And really good the next day too! Ask Krista.


Spelt Salad
1 cup spelt kernels, rinsed and drained
water for soaking and cooking


Add 2 cups water to the spelt
Soak overnight or Bring to a boil, reduce heat and simmer for 1/2 hour.
Drain.

Add 3 cups water to soaked spelt and bring to a boil. Cook 40-60 minutes.

• If you buck convention and don’t soak the spelt in advance, just cook them longer. About 80-90 minutes. 
• If the water evaporates, it's ok to add more.

At 40 minutes, taste a kernel. If it’s chewy and seems to be the right consistency, drain and cool.
If it still seems too crunchy, cook a little longer. You don't want them mushy.

Veggies
1 carrot, chopped
2 slices celery, chopped
1/2 long English, or 2 Japanese cucumbers, chopped
1/2 cup chopped tomato
1 cob corn kernels
1 red, yellow, or orange pepper, chopped
handful green beans (3/4 - 1 cup), chopped
Green ends of 4 green onions, chopped
1 small can black beans, whole
1/2 cup Italian parsley, chopped

Dressing
2 tbsp olive oil
1 tbsp vinegar
3 tbsp lemon juice (+ zest if you are using fresh lemons)
2 garlic clove, crushed
1 tsp paprika, or to taste
3/4-1 tsp salt, or to taste
ground pepper, to taste
 
Whisk ingredients together.

Assemble
Toss kernels into a large bowl and add veggies, beans and dressing.

*I know I said black beans and you don’t see them in the picture. When I went to the store, the can of black beans was dented so I reached behind and took the next can without looking. That’s how I ended up with white kidney beans.
But now that I think about it, any bean would do: black, kidney, fava, chickpea.