Spelt is a wonderful cereal that has been almost forgotten, not being able to compete with wheat, which is more productive and easier to process. However, as far as health benefits are concerned, spelt is far superior to all modern varieties of wheat. Spelt lowers blood sugar and cholesterol levels, resulting in increased strength and elasticity of blood vessels, improved heart function, reduced risk of diabetes, reduced fat deposits and toxins removed. Spelt cooks quite slowly, but does not require much attention. Ideal conditions for spelt porridge are in a Russian oven, where heating occurs on all sides and the heat holds for a long time. Similar conditions can be obtained in the oven, by simmering the porridge in a clay pot.
Spelt with vegetables: 2 great recipes
Recipe 1.
Ingredients:
100 g. dried spelt,
150 grams of boiled chickpeas,
250 g. zucchini,
3 tbsp. vegetable oil,
dill,
salt,
pepper.
The specified number of ingredients is enough for 2 servings.
Step 1 Soak the spelt for 2 hours, rinse and leave it in a wide bowl overnight, covering it with another bowl so that there is space between them. After that, boil the spelt in salted water for half an hour. If there is no time to soak the spelt, you can just boil it, but you will need more time for cooking.
Step 2: Soak the chickpeas overnight in plenty of water. Then drain the water. Boil the chickpeas in salted water until tender, or 2 hours.
Step 3: Cut the zucchini into small cubes.
Step 4 Roast zucchini in vegetable oil until golden brown.
Step 5. Add the chickpeas to the zucchini and stir-fry for a few more minutes.
Step 6. Add spelt and spices. Stew, stirring, for a few more minutes.
Serve with fresh dill and vegetables.
Approximate cooking time of 20 minutes.
Bon appetit!
