Spring Pesto Spelt Berry Salad
This is the springy cousin of our Summer Pesto Spelt Berry Salad.
Rinse the spelt berries in running water and then soak overnight (8 hours or so.)
Drain and rinse the spelt berries, and then put them in a pot and cover with 3 cups of water.
Bring to a boil, reduce heat and simmer for 35-45 minutes. Taste-- it's sort of like cooking pasta, you want to have a little chewy bite to them still without being crunchy. Might take up to an hour. Drain any excess water.
While still warm, toss with the pesto, adding more or less to your taste.
Add in your extras-- we used blanched and chopped asparagus, sliced strawberries, minced radishes and a few sliced almonds on top! Add some cold, leftover roast chicken or cooked white beans to make this a complete meal.
Ingredients
Directions
Rinse the spelt berries in running water and then soak overnight (8 hours or so.)
Drain and rinse the spelt berries, and then put them in a pot and cover with 3 cups of water.
Bring to a boil, reduce heat and simmer for 35-45 minutes. Taste-- it's sort of like cooking pasta, you want to have a little chewy bite to them still without being crunchy. Might take up to an hour. Drain any excess water.
While still warm, toss with the pesto, adding more or less to your taste.
Add in your extras-- we used blanched and chopped asparagus, sliced strawberries, minced radishes and a few sliced almonds on top! Add some cold, leftover roast chicken or cooked white beans to make this a complete meal.
How many people would this feed if I added the beans or chicken?
Hi Katie- this would feed 4 hungry people or 6 people if you were serving something else if you add beans or chicken. Or if you need more, just double the recipe– really easy to change based on how many people you have.