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.
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
Dash of ground cinnamon
How to Make It
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.
Preheat oven to 275°.
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.