Post by ppppookie on Jan 12, 2005 16:59:45 GMT -5
www.whfoods.com/genpage.php?tname=foodspice&dbid=143
www.farro.com/
www.spelt.com/
Steamed Spelt
Yield: 2 cups
To heighten its flavor and mineral bioavailability, soak the spelt overnight and discard the soaking water. (To cook unsoaked spelt, add an extra ½ cup cooking water.)
1 cup spelt
1 cup water
1/4 teaspoon sea salt
1 tablespoon extra virgin olive oil
Rinse the spelt, drain, add water to cover by 1 inch and allow to soak overnight on the counter (or up to 48 hours in the refrigerator). Drain and discard the soaking water. Place the spelt, water, salt and oil in a 1 quart saucepan. Bring to a boil over high heat. Lower the heat and cover. Simmer for 45 minutes or until tender. Serve hot as a cereal or side dish or add to a soup, stew, salad or pilaf.
Bean and Farro Soup with Chard
6 servings
1 cup farro
2 (15 oz.) cans white beans
3 TBLSP olive oil
1 medium onion, peeled, finely chopped
2 medium cloves garli, peeled, coarsely chopped
1 medium carrot, peeled, coarsely chopped
1 stalk celery, coarsely chopped
1 sprig fresh rosemary (4")
1 can diced tomatoes (14 or 15 oz.)
4 cups vegetable OR chicken broth, low sodium, fat free
2 cups chopped chard leaves
1/2 TSP salt
1/4 TSP black pepper
Rinse the farro in a sieve, soak in lots of water overnight. Or put farro in a pot, cover with water and bring to a boil. Reduce heat and simmer 15 minutes. Remove from heat and set aside for 1 hour. Drain well.
Puree one can of beans with its liquid in a food processor or blender. Drain and rinse the other can of beans. Set beans and bean puree aside.
Pour olive oil in a heavy six quart pot, heat on medium. Add onion, sautee 4 minutes. Add garlic, carrot, celery, rosemary; sautee 8 minutes or until vegetables soften. Stir in farro, undrained tomatoes, bean puree and whole beans, and broth. Bring to boil, reduce heat and simmer for 15 minutes. Stir occasionally, add chard, salt, pepper. Continue cooking for additional 15 minutes. Test farro--it should be softened but still have some texture. Remove rosemary stem before serving.
www.farro.com/
www.spelt.com/
Steamed Spelt
Yield: 2 cups
To heighten its flavor and mineral bioavailability, soak the spelt overnight and discard the soaking water. (To cook unsoaked spelt, add an extra ½ cup cooking water.)
1 cup spelt
1 cup water
1/4 teaspoon sea salt
1 tablespoon extra virgin olive oil
Rinse the spelt, drain, add water to cover by 1 inch and allow to soak overnight on the counter (or up to 48 hours in the refrigerator). Drain and discard the soaking water. Place the spelt, water, salt and oil in a 1 quart saucepan. Bring to a boil over high heat. Lower the heat and cover. Simmer for 45 minutes or until tender. Serve hot as a cereal or side dish or add to a soup, stew, salad or pilaf.
Bean and Farro Soup with Chard
6 servings
1 cup farro
2 (15 oz.) cans white beans
3 TBLSP olive oil
1 medium onion, peeled, finely chopped
2 medium cloves garli, peeled, coarsely chopped
1 medium carrot, peeled, coarsely chopped
1 stalk celery, coarsely chopped
1 sprig fresh rosemary (4")
1 can diced tomatoes (14 or 15 oz.)
4 cups vegetable OR chicken broth, low sodium, fat free
2 cups chopped chard leaves
1/2 TSP salt
1/4 TSP black pepper
Rinse the farro in a sieve, soak in lots of water overnight. Or put farro in a pot, cover with water and bring to a boil. Reduce heat and simmer 15 minutes. Remove from heat and set aside for 1 hour. Drain well.
Puree one can of beans with its liquid in a food processor or blender. Drain and rinse the other can of beans. Set beans and bean puree aside.
Pour olive oil in a heavy six quart pot, heat on medium. Add onion, sautee 4 minutes. Add garlic, carrot, celery, rosemary; sautee 8 minutes or until vegetables soften. Stir in farro, undrained tomatoes, bean puree and whole beans, and broth. Bring to boil, reduce heat and simmer for 15 minutes. Stir occasionally, add chard, salt, pepper. Continue cooking for additional 15 minutes. Test farro--it should be softened but still have some texture. Remove rosemary stem before serving.
