Pearled spelt is my new favorite grain this winter. Chances are I’m going to like it at least as much as I like barley (see the recipes here, here, here and here), if not even more. It cooks really fast and it pairs well with just about anything you can imagine. The dish I loved to the last bite combined the spelt with cabbage and cauliflower (staples in my kitchen these days) and went perfectly with aged goat gauda cheese. It became clear to me after the first bite that I simply have to share the recipe here with you!

Ingredients for 1 serving:
75g pearled spelt (farro perlato)
cca 0.5l water
2 cabbage leaves, coarsely sliced
1/4 cauliflower head, divided into florets
1 Tbsp refined coconut fat (OR olive oil)
1/2 tsp freshly grated nutmed
1 tsp freshly ground coriander seed
sea salt, to taste
aged goat gauda cheese (or other cheese of your choice), grated

1. Put the pearled spelt into a skillet, cover with water and bring to boil. Reduce the heat, add a pinch of salt and let simmer for 20-25 minutes. Drain any excess water and set aside.
2. Heat the fat in a frying pan and saute the cabbage and cauliflower until softened but still a bit crunchy. Season with salt, nutmeg and coriander. Stir in the cooked and drained spelt, check the seasoning and serve onto a plate. Top with some grated cheese. Bon appétit!