Organic spelt grain, also known as Dinkel wheat or hulled wheat, has a sweet and nutty flavour similar to that of whole wheat flour. An excellent source of dietary fibre, it shares many nutritional benefits with wheat, with higher amounts of calcium and protein.
Whole spelt grains are excellent for grain bowls, soups, and risotto. It can be served as a substitute to rice. If you prefer to soak grains, rinse the grains, soak overnight, drain, rinse again and bring one part grain to three parts water to boil before simmering for about an hour until the grains are tender but chewy. If you prefer not to soak grains and want the spelt berries very soft, like steamed rice, add 3 cups of water or stock to 1 cup of spelt, cover and simmer for 1 1/2 hours. If you like it chewier and nuttier, like for salads, use 2 cups of water or stock for every cup of spelt berries. Cook the spelt like risotto, adding half a cup at a time and stirring after each addition until the liquid evaporates. They should be tender after about 30-40 minutes.