spelt bulgur

[Guest guest]

apparently

spelt has a precooked version; quick cooking version -- called " spelt

bulgur/bulgar "

 

 

* Exported from MasterCook *

 

About Spelt - The Spelt Cookbook

 

Recipe By :Helga Hughes

Serving Size : 0 Preparation Time :0:00

Categories : Info

 

Amount Measure Ingredient -- Preparation Method

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A little about Spelt - text below.

The earliest known bread wheat.

 

A few various forms of Spelt:

 

SPELT KERNELS are whole and unprocessed and contain all of their original

nutrients, making them a delicious source of vitamins and minerals. But to use

whole spelt kernels in certain recipes, you must first presoak and precook them,

following these easy steps. Rinse the kernels in a large sieve and transfer to a

large bowl and cover them with water, using 1 1/4 cups water for each cup of

kernels. All kernels to soak for 8 hours or overnight. After soaking, discard

and remaining water and again rinse the kernels in a sieve. Then transfer the

kernels to a saucepan, adding water until the kernels are covered by 2 inches of

liquid. Simmer 20 minutes. Remove the pan from heat and allow the kernels to

soak, uncovered, for an additional 30 minutes. Drain off any remaining water,

and use the

kernels in the recipe of your choice.

 

After the spelt kernels have been precooked, they can be dried and stored in the

refrigerator up to 5 days. Simply spread the kernels on a large baking sheet,

and air-dry them for at least 2 hours. Transfer to an airtight container and

refrigerate for later use.

 

Precooked kernels can also be ground and added to soup stocks; substituted for

rice in puddings, risottos, pilafs, and grain cakes; or steamed with vegetables

for a quick and nourishing side dish. The kernels may be ground in a food

processor or by hand. Keep in mind that 1 cup of whole precooked kernels will

yield about 2/3 cup of ground kernels. Therefore, if your recipe calls for 1 cup

of ground kernels, you will have to start with 1 1/2 cups of whole kernels. The

ground spelt kernels may be refrigerated in an airtight container, but total

storage time, beginning with the pre-soaking stage, should not exceed 5 days.

 

 

SPELT BULGAR is an energy saver because it is ready to use without precooking

and grinding. To cook spelt bulgar, simply combine equal amounts of bulgar and

boiling water or stock, and allow the mixture to soak for 5 minutes. Then serve

as a substitute for rice, or simply add chopped vegetables and a dressing to

create a bulgar salad. For a delicious hot cereal, add spelt bulgar to boiling

low-fat milk or water, and simmer a few minutes.

 

Some recipes require you to grind bulgar. To do so, place uncooked bulgar in a

food processor or blender and grind for 1 minute at medium, or until finely

ground. One cup of regular spelt bulgar will equal about 1/2 cup when ground.

Once ground, the bulgar may be stored in an airtight jar at room temperature for

up to a month.

 

SPELT FLAKES, which come lightly toasted, are a wonderfully versatile food. When

mixed with other ingredients and toasted again, spelt flakes make an excellent

granola. When used right out of the box, these nutrient-packed flakes can be

added to bread dough to create an interesting texture, or substituted for oat

flakes in oatmeal cookies. Spelt flakes also make a delicious topping for

vegetable, tofu, and other dishes.

 

Grinding spelt flakes can be done in a food processor or blender, about 1 minute

at medium speed. One cup of spelt flakes will yield about 1/3 cup finely ground

flakes. Once ground, the flakes can be stored in an airtight container at room

temperature for up to 30 days.

 

SPELT FLOUR should be measured in a flush-rimmed measure that allows you to

gauge an even cup. Do NOT pack the flour into the measure, and NOT sift it

before measuring. The consistency of spelt flour causes nutritious particles to

be left in a sieve after the bulk of the flour has passed through, making

sifting inadvisable. If spelt flour needs to be aerated, use your hands to

" fluff " it in a bowl.

 

Description:

" Cooking with nature's grain for life by Helga Hughes "

Source:

" The Spelt Cookbook "

S(MC by J Pellegrino 9/00):

" ISBN 0-89529-696-9 "

Copyright:

" 1995 by Helga Hughes "

 

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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from

fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg

Sodium. Exchanges: .

 

NOTES : Spelt makes hearty breads, crisp waffles, and crunchy cereals.

Nutr. Assoc. : 0 0

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