Serves 4
62 min
Cajun Spelt
Recipe GLPR69a8ffb8b3afb1
A hearty, aromatic grain dish featuring whole spelt cooked until tender, then tossed with Cajun-seasoned sautéed vegetables, Canadian bacon, and fresh cherry tomatoes. This flavorful one-skillet meal brings classic Cajun flavors to a wholesome, chewy grain base.
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Ingredients
¾ cup whole spelt
1½ cups water
2 tablespoons olive oil
1 small small green bell pepper, cut into thin 1-inch strips
4 scallions, white and green parts separated, cut into 1/2-inch-long pieces
2 stalks celery stalks, thinly sliced
2 ounces Canadian bacon, cut into 1/2-inch pieces
2 cloves garlic cloves, thinly sliced
½ teaspoon Cajun seasoning
1 cup cherry tomatoes, halved
½ teaspoon kosher salt
Directions
Combine the whole spelt and water in a medium saucepan. Bring to a boil over high heat, then reduce the heat to medium-low. Cover the pan and simmer for about 30 minutes, until most of the water has been absorbed and the spelt grains are tender but still retain a pleasant chewiness. Remove from heat and let sit covered for 10 minutes. Uncover and allow to cool completely. (The cooked spelt can be prepared up to 1 day in advance and stored in the refrigerator.)
Heat the olive oil in a large nonstick skillet over medium-high heat. Add the green bell pepper strips, the white parts of the scallions, sliced celery, and Canadian bacon pieces. Cook while stirring frequently for about 4 minutes, until the vegetables are tender-crisp and the bacon is lightly browned.
Stir in the sliced garlic and Cajun seasoning, and cook for 1 minute, stirring constantly until fragrant.
Add the cooled spelt, halved cherry tomatoes, green scallion pieces, and kosher salt to the skillet. Stir everything together and cook for about 2 minutes, until the spelt and tomatoes are warmed through and the flavors are well combined.
Transfer the Cajun spelt to a serving dish and serve hot.
