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
foodbod 
I feel like such an idiot, I never knew spelt and farro were one in the same. I love farro, it’s my favorite grain and now I know why I love spelt flour so much. Next time I make it I will follow your method.
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No, no, you’re not an idiot at all! Farro is only sometimes spelt; there are three types of farro, including spelt. It depends on the size of the grain I think.
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Never knew this. Love learning new things.
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If you google it you’ll see 🙂
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ps How is Percy doing?
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Percy is doing great!!
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Wonderful, I’ve been thinking of you both x
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Thank you, he is sleeping on the day bed right now and adjusting quite well to life with me inBrooklyn😄💕
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Lovely xx
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❤️❤️
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Love Spelt Elaine use it in with rice when I stuff bell peppers on occasion. Lovely flavors. Have a great day! Cheryl x
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Thank you, and you x
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LOL x
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I love spelt, especially as bread. Wow, I didn’t know it was also known as farro, don’t I feel silly! I suppose I didn’t make the connecting between the milled flour and grain, ha ha 😉 xo
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I know what you mean 🙂 but then every flour started as some kind of grain didn’t it…?
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Ha ha, that’s true! Thanks, Elaine, I don’t feel so silly now. 😉 xo
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I was looking for this… Thanks for sharing this Elaine. … great post. ..:) 🙂
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Thank you 🙂
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I make quinoa your way all the time and now I’m going to do this your way too 🙂
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Yay! 😀😀
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I did see something on google and farro and spelt. I think a lot of the ancient grains derived from some form of wheat? I just love them and and am enjoying experimenting with them. I like your method of cooking quinoa and am glad that it works here too!
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Thank you 🙂
Yes, it’s all variations of wheat in the end isn’t it?!
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I know that this way really works, sweety! Now, I will use this method to cook other grains too! thanks! xxx
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Thank you xxx
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I always go back having learnt something new from your blog Elaine. a tad bit wiser 😉
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I will take that as a compliment xxx
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Definitely!! I meant every word of it 🙂 You remind me of the effervescent Selma.
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I was thinking the same as I typed that response x
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It’s almost a year Elaine since we lost our friend.
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I know…it’s impossible isn’t it?
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Learning something new again! I like farro and didn’t even know some varieties are spelt. Love my spelt flour too.
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😀😀
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I don’t think I’ve ever had spelt, but I can confirm that your method works perfectly with quinoa xxx
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Thank you, I’m glad it’s still working for you xxxx
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Pingback: Some dishes are too good not to share…(virtually anyway!!) | foodbod
Looks so delicious!
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Thank you so much 🙂
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