The cooking secrets of Small Spelt
Small spelt is an ancient grain with multiple nutritional benefits. It has seen a resurgence of interest in recent years for its unique flavour and exceptional nutritional benefits. At Biscuiterie de Provence, we've decided to share our secrets for successfully cooking this delicious grain and offer you some tasty recipes.
Our preparation tips for cooking small spelt
Small spelt is a grain that requires a little preparation to fully appreciate its flavour!
Soak the small spelt in water for several hours (15-20 hours) to make the grains digestible and flavourful, and to reduce cooking time.
To ensure optimal cooking, we strongly recommend rinsing your small spelt. Like rice, this grain needs rinsing to remove impurities. Let it drain.
Two tips that will help you achieve perfectly cooked small spelt.
Tips for cooking small spelt
Now let's move on to cooking small spelt. To achieve perfect cooking, you'll need a ratio of 2 to 2.5 volumes of water to 1 volume of small spelt. Several cooking methods are available: in a saucepan or a pressure cooker (follow the recipe provided with your cooker).
If you choose to cook it in a saucepan, start by bringing your water to a boil, then cook the spelt for 10 minutes. Afterwards, drain it and let it rest for 10 minutes so it can continue to swell.
After all these steps, your small spelt is now ready to be enjoyed! Bon appétit!
Two delicious small spelt recipe suggestions
Biscuiterie has selected two delicious small spelt-based recipes for you to try:
Small spelt and vegetable stir-fry:
To prepare the small spelt and vegetable stir-fry, start by following the cooking instructions for the small spelt.
Meanwhile, in another pan, heat olive oil over medium heat. Add the sliced onion and minced garlic, then sauté until golden and fragrant. Next, add the diced bell pepper and zucchini and sauté until they start to soften slightly. Add the halved tomatoes and cook for about 2 minutes. Finally, add the cooked small spelt and mix well. Your stir-fry is ready to be served.
Ingredients:
200 g small spelt
1 red bell pepper, diced
1 zucchini, diced
1 onion, sliced
2 cloves garlic, minced
200 g cherry tomatoes, halved
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
Small spelt pilaf with tomato and Burrata
In a saucepan, heat the olive oil and sauté the onion and garlic until golden. Then add the diced tomatoes and tomato paste, and cook for a few minutes. Stir in the small spelt and toast it lightly. Make sure to carefully follow our preparation tips to ensure your dish is a success ;)
Pour in the vegetable broth, bring to a boil, then reduce the heat and simmer for 25-30 minutes until the small spelt is tender and the liquid is absorbed. Season with salt and pepper to taste.
Serve hot, with basil leaves and a nice burrata. Bon appétit!
Ingredients:
1 cup small spelt
2 cups vegetable broth
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 medium tomatoes, diced
1 teaspoon tomato paste
Salt and pepper, to taste
Basil
2 burrata (one serving per plate)
Close-up of Small Spelt
Cultivation of Small Spelt
Small spelt, its cooking
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