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Pearled spelt with peppers, courgettes and mushrooms


Kindly donated by Lindsey Fosker, Eat Unique.




Spelt is an ancient grain, which has been grown in Somerset since the start of the Iron
Age. Spelt is an excellent source of dietary fibre and contains protein as well as essential
vitamins and minerals. It is both easy to digest and leaves you feeling fuller for longer as
well as being a good source of slow release energy.
It is incredibly easy to cook with and soaks up all the flavours and it makes the most
amazing risottos in 20 minutes


You will need:








Method

1. Rinse the pearled spelt thoroughly under cold water
2. Place into the pan with the stock cube, cover with water, bring to the boil and simmer
for 20 minutes or as per the packet instructions
3. Drain any unabsorbed water, leave aside with the lid on
4. Heat the pan on a medium heat, add the oil then the onions, gently cook with the lid
on for a few minutes
5. Add the garlic & thyme and stir through
6. Add the diced peppers, courgette & mushrooms, season generously then mix
everything together, lower the heat, put the lid on and cook for 10 minutes, stirring
occasionally
7. Stir in the harissa paste, then add the pearled spelt, mix together, check for
seasoning
8. Squeeze the lemon all over and scatter with the chopped parsley
9. This risotto is delicious served hot on its own or pairs beautifully with harissa prawns