Serves: 4
Total Calories: 180

1/2 cup spelt berries, rinsed and drained
3/4 cup boiling water
2 cups water
1 tablespoon extra virgin olive oil
3 cloves garlic thickly sliced
2/3 cup coarsely chopped onion
3/4 cup diced celery or celeriac
1/4 teaspoon sea salt
1 cup basmati rice rinsed and drained
3/4 cup red wine

1. Place the spelt in a small bowl, cover with 3/4 cup boiling water, and let sit at least 1 hour. Drain, reserving 2/3 cup of the soaking water.

2. Bring the 2 cups of fresh water to boil in a teakettle or small pot.

3. Heat a 4-quart stockpot over medium heat. Add the oil, garlic, onions, celery, and sea salt. Sauté, stirring occasionally for 5 minutes, or until the onions begin to soften and the celery turns bright green.

4. Add the spelt and basmati rice, and sauté, stirring occasionally 2 to 3 minutes until well mixed. Turn off the heat. Add the boiling water, the reserved spelt soaking water, and the wine.

5. Simmer covered over low heat for 50 minutes, or until the liquid is absorbed and the spelt and rice are tender.

6. Serve immediately.

For a Change . . .
• Replace the spelt with 1/3 cup kamut berries.

Nutritional Facts:

Serves: 4
Total Calories: 180
Calories from Fat: 34

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