Following on from my previous post about cooking grains successfully, I can now confirm that my method also works for the ancient grain spelt.
Spelt, sometimes, but not always, called farro (Google will explain that one!), is really tasty, quite nutty, and the grains are bigger than quinoa or freekeh and give you something to get your teeth into. Use it just like you would any other grain; eat it hot or cold; make it the king of a dish or part of a side dish.
I now use this method for every grain I cook, and it works every time, even with basmati rice 🙂
Enjoy! Happy Tuesday x