Serves: 8
Total Calories: 340

3 cups water
pinch sea salt
2 cups spelt bulgur
1 tablespoon sesame oil
4 cups garlic minced
1 cup coarsely chopped leek
1 cup diced carrot
1 1/2 cups diced celery root
1 cup finely ground almonds
1 cup finely ground sunflower seed
3 tablespoons barley miso, or to taste
2 tablespoons fresh sage or 1 teaspoon dried
2 teaspoons fresh thyme or 1 teaspoon dried

1. Preheat the oven to 375°F. Lightly oil a 2-quart loaf pan and set aside.

2. Place the water and salt in a 4-quart pot and bring to a rolling boil. Add the spelt, reduce the heat to low, and simmer 3 minutes, or until the water is absorbed. Transfer the spelt to a large bowl to cool.

3. Heat a wok or medium-sized skillet over medium heat. Add the sesame oil, garlic, leeks, carrots, and celery root. Sauté, stirring occasionally for 5 minutes, or until the leeks begin to soften and the carrots turn bright orange.

4. Add the leek-carrot mixture and all of the remaining ingredients to the spelt, and mix well. Adjust the seasonings, if desired.

5. Spoon the mixture into the loaf pan and press it down firmly. Cover and bake 45 minutes, remove the cover, and continue to bake another 10 minutes. Remove from the oven and let cool for 30 minutes.

6. Remove the loaf onto a platter (or leave in the pan). Cut into slices and serve.

For a Change . . .
• Use bulgur wheat instead of spelt. When doing so, increase the water to 4 cups.
• Substitute 11/2 teaspoons of sea salt for the miso.
• Replace the almonds and sunflower seeds with ground hazelnuts or hazelnut flour; ground walnuts, pistachios, or pecans; or a combination of ground nuts and seeds.
• Instead of celery root, use wild or domestic mushrooms, such as portabella, crimini, shiitake, white button, oyster, or maitake.

Nutritional Facts:

Serves: 8
Total Calories: 340
Calories from Fat: 239

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