4 Serves
77 Mins
8 g
31 g
12 g
Rinse the spelt thoroughly under cold water using a colander. In a large pot, combine the spelt with vegetable broth and a pinch of salt, then bring to a boil.
Ingredients, vitamins, and health benefits
Spelt
Salt
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
ThaiVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
35 µg / 400 µgCalcium
46 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
62 mg / 420 mgPhosphorus
263 mg / 1,250 mgPotassium
268 mg / 4,700 mgSodium
802 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
5 g / 28 gSugar
2 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
27 gAlcohol
0 g
Reduce heat to low, cover the pot, and simmer the spelt until tender, approximately 45 minutes. Drain any excess liquid if necessary.
While the spelt cooks, prepare the dressing by whisking together tahini, lemon juice, and a splash of warm water in a small bowl until smooth.
Heat olive oil in a frying pan over medium heat. Sauté diced onions and garlic until fragrant and translucent.
Combine the cooked spelt with the sautéed aromatics in a serving bowl. Drizzle generously with the tahini dressing and season with salt and black pepper to taste.
Vegetable Broth
Hot Water
Tahini
Lemon Juice
Olive Oil
Onion
Garlic
Black Pepper
Vitamin A
17 µg / 900 µgVitamin C
5 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
35 µg / 400 µgCalcium
46 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
62 mg / 420 mgPhosphorus
263 mg / 1,250 mgPotassium
268 mg / 4,700 mgSodium
Fiber
5 g / 28 gSugar
2 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
48
g52
g28
g
Korean
SyrianZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
16 µg / 55 µgAlcohol
0 g