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Bob's Red Mill - Spelt Berries - 24 oz
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About the item
- Bob's Red Mill Spelt Berries - 24 oz. (1 lb 8oz / 680g) Bob's Red Mill Spelt Berries have a chewy texture and sweet, nutlike flavor. Spelt is a great grain for hot cereal or to use in place of rice for pilaf, soup, or cold salads. Spelt berries can be used in place of wheat berries, brown rice, and other whole grains in your favorite recipes. Flour milled from spelt makes excellent bread, pasta, and baked goods. Savor the whole grain goodness of spelt, an ancient relative of durum wheat that originated in the Near East over 8,000 years ago. This heirloom grain later spread throughout Europe, becoming especially popular in Germany, where it was farmed throughout the Middle Ages. Spelt has never been hybridized, so it has retained many of its original characteristics from antiquity, including complex flavor and whole-grain tion. Spelt is unusual because it can be more easily digested than other forms of wheat and many people with wheat intolerances have been able to tolerate spelt. Spelt is not gluten free, however. High in fiber and a good source of iron and manganese, Bob's Red Mill spelt is incredibly tious. Dinkel Soup This recipe can be found on the package label for your convenience. Whole Grain, High Fiber, Lactose Free, Low Sugar, and ! 2 Tbsp Oil 1 cup diced Onion 1 tsp Celery Seed 1 tsp Caraway Seed 1 cup Spelt Berries , soaked overnight 2 cups chopped Russet Potatoes 1 cup thickly sliced Carrots 6 to 10 cups Water or Stock 12 oz German Sausage, sliced 2 cups shredded Cabbage Salt and Pepper to taste Step 1 Heat oil over medium heat in a soup pot. Add onions and cook until softened, about 7 minutes. Add celery and caraway and cook until fragrant, about 1 minute. Add spelt berries, potatoes, carrots and water or stock. (If using uncooked sausage, add at this time.) Bring to a gentle boil and cook 30 minutes. If liquid appears low, add additional water or stock. Step 2 If using pre-cooked sausage, add it now along with shredded cabbage and cook until sausage is heated through and cabbage has softened, about 10 minutes. Makes 6 - 8 servings. Spelt Pilaf Recipe 1 cup Spelt Berries 1/2 cup finely chopped Onion 1 Tbsp Oil 1/2 lb fresh Mushrooms, chopped 2 cups Vegetable Broth 1 1/2 Tbsp dried Parsley 1/4 tsp dried crushed Thyme 1/4 tsp ground Black Pepper Heat oil in a large saucepan over medium heat. Add spelt and onions; sauté, stirring occasionally, for 3 minutes or until fragrant. Add mushrooms and sauté for 5 more minutes. Add broth, s, and pepper. Brin to a boil; cover, reduce heat to low and simmer for 60 minutes, stirring occasionally, until liquid is absorbed. If pilaf becomes too dry during cooking, add 1/4 - 1/2 cup hot water. Remove from heat; serve hot. Makes 4 servings. Preserving tion Through Tradition At Bob's Red Mill, they know that you can't rush quality. That's why they manufacture their products using time-honored techniques, like grinding whole grains at cool temperatures with a traditional stone mill. This production 'secret' allows them to seal in the freshness, bringing you wholesome, quality foods, just as nature intended. Bob's beautiful stone grinding mills are much like the ones used during early Roman times, and their quartz millstones remain the best way to produce the finest products available. Unlike high-speed steel rollers, their stone mills ensure the most tious parts of the whole grain remain, so the all-natural goodness is packed right into your bag. Milling, Testing, Packaging, Distributing - All Under One Roof Bob's Red Mill has known from the first day they opened their doors in 1978 that to make the best products possible, they'd have to be able to do it all by themselves. And with their state-of-the-art milling, packaging, and distribution facility located right in Milwaukie, Oregon, they're able to guarantee quality, every step of the way. Bob's Red Mill takes great pride in handling all aspects of t.
- UPC # 039978008930.
- 1/2 cup finely chopped Onion.
- Size/Form 24 oz..
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