This is a relatively simple dish that is so rewarding and enjoyable. If you have never tried Spelt (pearled) then delay no longer - it is a great alternative to rice! Mrs H. loves spelt and this dish is no exception!
Ingredients (serves 4 as a starter):
- 30gms of dried Porcini Mushrooms
- 1 litre of chicken stock (or vegetable if you prefer)
- 3 tbs of olive oil
- 1 small onion
- 250gms of Spelt (pearled)
- 50gms of grated parmaesan cheese + some for serving
- 25gms of butter (slightly salted)
- Salt and pepper to taste
Re-hydrate the mushrooms in about 300ml of boiling water and leave to steep for about 30 minutes. Drain and chop (roughly) the mushrooms and reserve the liquid.
Meanwhile heat the oil in a pan and add the onion which has previously been finely chopped. Fry until soft. Now add the mushrooms and fry for a further few minutes. Add the spelt and make sure that all the grains are covered in the oil. Mix the stock and the reserved soaking liquid together and then add to the spelt at about 100ml at a time stirring as you go. When this is absorbed, repeat until the spelt is ‘al dente’. This process takes about 20 minutes but keep tasking to ensure you get the spelt to a consistency you like. (You may not use all the stock mixture)
Remove from the heat and had the parmesan and diced butter and stir in well. Add salt and pepper to taste. Serve with a sprinkle of parmesan and enjoy.
