This is a recipe that my sister-in-law, Laura, first introduced to me. It is adapted from one of my favorite recipe books: Moosewood Restaurant Cook Books and has become one of our favorite summer salad recipes. It is easy and quick to make, and will keep for a couple of days in the fridge. Don’t be put off by this recipe if you haven’t used spelt berries before. I buy them from the bulk food section at New Seasons. They are a very easy grain to cook and very versatile too. When I was in Italy I had a great risotto made from spelt berries. They are becoming increasingly popular as more people try to eat less wheat.
INGREDIENTS: 1 – 2 cups of Spelt berries (you could also use wheat berries) 2-3 tbsp lime juice 2-3 tbsp lemon juice 1 diced apple (or pear) 2-3 celery stalks, chopped 1 cup of tangerine or orange segments, cut in thin pieces 1 cup of cranberries
METHOD: Wash the spelt berries. Bring 5 cups of water to a boil. Once boiling add the spelt berries, cover and simmer for 30 minutes or until the berries are done. When they are cooked the berries will be chewy rather than mushy. While the berries are cooking, cut up the apple and mix with the lime and lemon juice to prevent from turning brown. Add the chopped celery, orange or tangerine segments and cranberries. Once the spelt berries are cooked, rinse under cold water and toss with the other ingredients. You can always add more lime and lemon juice if need be. Add nuts if you want to add some more protein.