Ingredients
1 cup Sharpham Park Pearled Spelt
8 cups water
1/2 cup plus 1 tablespoon olive oil
2 tablespoons (1/4 stick) butter
1/4 cup chopped shallots
2/3 cup dry red wine
2 cups low-salt chicken broth
2 tablespoons freshly grated Parmesan cheese

Method
Soak the pearled spelt in cold water 20 minutes. Drain; rinse. Bring 8 cups water to boil in medium saucepan. Add 1/2 cup oil and the pearled spelt. Simmer 20 minutes. Drain in strainer and rinse. Melt 1 tablespoon butter with 1 tablespoon oil in medium saucepan over medium heat. Add shallots; sauté 1 minute. Add pearled spelt and wine. Simmer until almost all liquid evaporates, stirring frequently, about 5 minutes. Add chicken broth 1 cup at a time and simmer until liquid is absorbed and pearled spelt is just tender, stirring frequently, about 14 minutes total. Stir in cheese and 1 tablespoon butter. Season with salt and pepper.