Boiled Spelt in Water
A tasty, wholesome grain side dish for any occasion! Boiled spelt in water makes a great family dinner! You can dress the porridge with vegetable oil or butter. And to make dinner heartier, you can serve spelt with boiled or stewed meat or poultry. It's also delicious with pickled, salted, or fried mushrooms. This porridge pairs wonderfully with steamed fish or with liver braised in sour cream. Go by your own taste preferences here. You can also serve spelt as a stand-alone dish, rounded out with a portion of vegetable salad.
juks
Recipe author
Boiled Spelt in Water
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 20 %
4 g
Fats 5 %
1 g
Carbohydrates 75 %
15 g
84 kcal
GI:
100
/
0
/
0
- Spelt is a type of semi-wild wheat that has been popular for many years. This grain crop can be used to make more than just delicious porridge. Spelt is milled into flour, and that flour makes excellent, wholesome baked goods. Spelt porridge can be made in different ways: sweet or savory. Sweet spelt is usually cooked in milk and served for breakfast. Milk spelt is topped with nuts, fruit, and berries, and drizzled with syrup or runny honey to taste. Spelt cooked in water is both a stand-alone dish and a side dish. You can serve this porridge with meat or mushrooms. A salad of fresh or stewed vegetables, or grilled vegetables, makes a great addition. Cooking spelt isn't laborious — it doesn't take much time or effort. First, sort through the grain and remove any damaged or empty grains. Put the sorted spelt in a bowl and cover it with water. Leave the grain to swell. It's best to leave it overnight, but if time is short, at least 2–3 hours. Then drain the water and rinse the grain a couple more times until the water runs completely clear. Transfer the clean grains to a heavy-bottomed pot and cover with water. You'll need three times as much water as grain — 600 ml of water for 200 grams of spelt. Don't forget to add a pinch of salt. Set the pot over the heat and bring the contents to a boil. Then lower the heat, cover the pot with a lid, and cook the porridge for 30–35 minutes, stirring occasionally. If after that time the porridge isn't as tender as you'd like, you can add a little more water and cook for another 5–7 minutes. In the end, the spelt should turn out fluffy but not tough. You can dress it with a pat of butter, but that's optional. Enjoy your meal!
Caloric content of the products possible in the composition of the dish
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Spelt - 337 kcal/100g
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