With the heat of summer in full swing we've been trying to do as little oven and stove top cooking as possible. That being said, we are having a serious lack of curry at our house lately. Here is another great grain salad that is perfect because it makes a very good size batch and you can eat it all week.
This time the grain is Spelt, which is a type of wheat berry. You should be able to find this in the health food section of your grocery store or any specialty grocer. (I used the 'Bob's Red Mill' variety.) If you can't find spelt, you could use farro or quinoa or even barley. It's crazy good and, like I said, lasts a week in the fridge. This recipe makes a TON, perfect for a bunch of lunches for bringing to a potluck or BBQ.
Curried Spelt Salad
(adapted from Bon Appetit)
2 cups Spelt (Bob's Red Mill), rinsed
1 tsp salt
2 tbsp veg oil
3 tsp yellow curry powder
3/4 tsp ground cardamom
2 tsp ground coriander
1/2 tsp mustard
6 small carrots, diced
1/4 cup apple cider vinegar
1 cup thinly sliced red onion
1/2 lemon cut lengthwise, finely chopped with peel
3 cups shredded cooked chicken
2 cups cilantro leaves, picked and chopped
1 cup pecans, chopped
1 apple, diced
2 tbsp extra virgin olive oil
1. Place spelt and salt in a medium pot. Add water so that it covers and goes over the spelt by about 2 inches. Bring to a boil. Cover and reduce heat and let simmer for about 1 hr until the spelt is tender. Drain and place in a large bowl.
2. Heat veg oil in a pan. Add curry powder, mustard, cardamom and corinader. Cook 2 min.
3. Stir in carrots, lemon and onions. Cook for 5 min.
4. Add vinegar and stir until evaporated. Remove from heat. Pour into bowl with spelt.
5. Stir in chicken, apple, cilantro, pecans and olive oil. Taste and add salt and pepper if nessesary.
Enjoy room tempertature or cold.
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