Spelt is a whole wheat grain from the Mediterranean that dates back to the Roman Empire. Its earthy-nutty flavor pairs well with wild mushrooms in this simple pilaf. We used a mixture of shiitake, oyster, button, and baby bella (cremini) mushrooms.

Cynthia Nims
Recipe by Cooking Light November 2007

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Recipe Summary

Yield:
6 servings (serving size: about 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place spelt in a medium bowl. Cover with hot water to 1 inch above spelt. Cover and let stand 1 hour. Drain and rinse with cold water; drain.

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  • Heat oil in a medium saucepan over medium heat. Add onion to pan; cook 3 minutes or until tender, stirring occasionally. Stir in spelt, thyme, salt, and pepper; cook 1 minute. Stir in broth; bring to a simmer. Cover, reduce heat, and cook 50 minutes or until spelt is tender. Uncover and simmer 15 minutes or until liquid is almost absorbed. Remove from heat; keep warm.

  • Melt butter in a large nonstick skillet over medium-high heat. Add chopped mushrooms to pan; sauté 3 minutes or until tender and beginning to brown. Stir mushroom mixture into spelt mixture.

Nutrition Facts

171 calories; calories from fat 24%; fat 4.6g; saturated fat 1.5g; mono fat 1.6g; poly fat 0.3g; protein 6.1g; carbohydrates 30.9g; fiber 1g; cholesterol 5mg; iron 2mg; sodium 312mg; calcium 21mg.
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