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Baked Spelt Pudding

Yield 6 servings (serving size: 2/3 cup)
This unique dish is a rustic take on baked rice pudding. The long stint in the oven (about 3 1/2 hours) gives the pudding a rich, creamy texture.

Ingredients

  • 1/2 cup uncooked spelt (farro), rinsed and drained
  • 4 cups 2% reduced-fat milk
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cardamom
  • 1 vanilla bean, split lengthwise
  • Cooking spray
  • Dash of ground cinnamon

Nutrition Information

  • calories 211
  • caloriesfromfat 17 %
  • fat 3.9 g
  • satfat 2 g
  • monofat 1 g
  • polyfat 0.0 g
  • protein 7.4 g
  • carbohydrate 39 g
  • fiber 2.6 g
  • cholesterol 13 mg
  • iron 0.8 mg
  • sodium 185 mg
  • calcium 185 mg

How to Make It

  1. Place spelt in a medium saucepan. Cover with water to 2 inches above spelt; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour. Drain. Place spelt in a food processor; process 45 seconds or until spelt resembles coarse meal.

  2. Preheat oven to 275°.

  3. Combine spelt, milk, sugar, salt, cardamom, and vanilla in a 2 quart-casserole coated with cooking spray. Bake at 275° for 3 1/2 hours, stirring every hour to prevent a skin from forming. Let stand 5 minutes. Sprinkle with cinnamon. Serve warm or chilled.