If you’ve never had spelt berries, boy are you in for a treat! I love spelt berries because they have a great chewy bite and add amazing texture to just about any dish you throw them in. This recipe is a celebration of summer fruits and the fresh farmer’s market cherries and blueberries pop with juicy sweetness contrasting the chewy, nutty subtle sweetness of the spelt berries. Make it, eat it, and enjoy some delicious berry on berry action;) Not to mention it’s simply gorgeous and super healthy! I’ve made this dish with dried tart cherries before but thought I’d give fresh cherries a try. Combined with the acidity of lemon juice and the richness of parmesan, it’s a great summer meal or side dish for your next barbecue.
You can find spelt berries in the bulk bin at health grocery stores or online. Trust me, you’ll be glad you got them. You can also sub wheat berries for the spelt.
- 1 cup uncooked spelt (or wheat) berries, sub black or wild rice to make gluten-free
- 2 cups sweet red cherries, pitted and quartered
- 1 cup blueberries
- ½ cup chopped walnuts
- 1 scallion chopped
- 1 cup chopped parsley
- 1 sprig mint, finely chopped
- crumbled feta OR fresh shaved parmesan
- fresh squeezed lemon
- extra virgin olive oil
- salt and pepper to taste
- Add spelt berries to a pan of boiling water 3 inches above spelt. Cover and cook for 20-25 minutes until tender. Drain.
- In a large bowl, combine cooked spelt berries, walnuts, scallion, salt, pepper, parsley and mint and toss. Add cherries and blueberries and toss gently. Drizzle enough olive oil to lightly coat and add lemon juice. Toss to coat. Top with shaved parmesan or crumbled feta.
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