Lemon Garden Spelt

Get a great dose of whole grains from the spelt in this salad recipe full of Mediterranean flavors. Lemon and fresh rosemary add huge flavor bursts.

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  • Makes: 6 servings
  • Serving Size: 1 cup
  • Makes: 6 cups
  • Prep: 15 mins
  • Cook: 1 hr

Lemon Garden Spelt

Directions

  1. In a medium saucepan combine spelt and enough water to cover by 2 inches. Bring to boiling; reduce heat. Simmer, covered, about 1 hour or until tender. Drain well; place spelt in a large bowl.
  2. In a large skillet heat 1 Tbsp. of the oil over medium heat. Add carrots; cook and stir 2 minutes. Add zucchini and green onions; cook and stir about 6 minutes or just until vegetables are tender. Stir vegetables into spelt.
  3. In a screw-top jar combine the next five ingredients (through pepper) and the remaining 3 Tbsp. oil. Cover and shake well. Pour over spelt mixture; toss to combine. Top with walnuts and cheese.

From the Test Kitchen

To Make Ahead

To save time, grains, such as spelt, wheatberries, and farro, can be made in large batches, drained, cooled, and frozen in smaller portions for up to 3 months. Pack desired-size portions in resealable plastic freezer bags and label before freezing. To use, thaw portions in the refrigerator.

*Tip

To toast nuts, preheat oven to 350 degrees F. Spread in a shallow baking pan. Bake 5 to 10 minutes or until lightly browned, shaking pan once or twice to avoid burning.

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Nutrition Facts (Lemon Garden Spelt)

  • Per serving:
  • 389 kcal ,
  • 19 g fat
  • (4 g sat. fat ,
  • 6 g polyunsaturated fat ,
  • 8 g monounsaturated fat ),
  • 7 mg chol. ,
  • 394 mg sodium ,
  • 46 g carb. ,
  • 8 g fiber ,
  • 11 g sugar ,
  • 13 g pro.
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