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PEARLED SPELT & SLOW COOKED COURGETTES

Ingredients:
- ½ heaped cup pearled spelt, or 110g
- 2 cups water
- 1 teaspoon bouillon powder
- pinch of sea salt
- 4 large courgettes (or 12 baby courgettes)
- generous knob of butter
- 2 tablespoons olive oil
- 2 plump cloves of garlic
- plenty of fresh thyme
- pinch of sea salt
- Grated Parmesan cheese
Method:
- In a medium saucepan dissolve the bouillon powder and a pinch of salt in 2 cups of water. Add the pearled spelt and bring to the boil over a medium heat. Don't allow it to boil too rapidly as this will cause the spelt to overcook on the outside before being cooked all the way through. Once at a gentle simmer, allow the spelt to cook for 22 minutes.
- Meanwhile, rinse the courgettes and thinly slice to approximately 3mm.
- In another medium/large saucepan gently heat the butter and the olive oil, and then add the sliced courgette. Try not to let the courgettes colour here; low and slow cooking is the idea. They will gently soften and sweeten, and become so beautifully juicy and delicious. Keep a lid half on/half off, to prevent too much moisture from evaporating.
- Peel and mince the garlic and add this to the cooking courgettes. Season with salt and pepper. Strip plenty of fresh thyme from its stalk; more is more here, and I go for a almost a full tablespoon of thyme leaves. Add these to the courgettes and stir well. With the lid mostly on, yet with a slight gap, allow the courgettes to cook for 22 minutes, stirring from time to time. With any luck the spelt and the courgettes will be ready at the same time.
- Drain the spelt and allow the steam to billow off for a minute or two. I like to stir a final knob of butter through the courgettes before serving.
- Serve in warmed bowls with a generous grating of fresh Parmesan over the top, lots of black pepper, and a few extra thyme leaves if you wish. Outrageously delicious comfort food, best eaten on the sofa!
Don't forget to get your spelt ingredients:
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14th March 2019
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