Welcome back to Whole Grain Weekends, a space to share and explore cooking with whole grains! Whole Grain Weekends will be happening in this space the first and third weekends of the month. I’m going to post a recipe and photos, and have a space below where I will link to all of your recipes, too! The basic rule to play is: post a recipe on your blog using whole grains. Whole grain flour doesn’t count, those beautiful grains have to be in their whole form. Soup with grains, sprouted grain bread, salad with whole grains added, etc . . . If you want to join us but don’t have a blog, you can leave it in the comments, or email me your recipe (wheatberryma (a) gmail.com), and I will post it for you at the end of the weekend.
This week, I’m sharing a recipe for Chicken Spelt Berry Soup. You may want to glance back at my chicken stock recipe. This soup is simple if you have stock already made, hearty, and nourishing. It’s a favorite both at our home and at Wheatberry. Spelt is an ancient kind of wheat, and some folks who are sensitive to wheat find that they can tolerate spelt – please note that spelt is not gluten free.
Chicken Spelt Berry Soup
6 cups chicken stock
2 carrots, peeled and chopped
1 large beet, peeled and chopped
2 onions, peeled and chopped
1 tbsp butter, fat, or oil
1 cup spelt berries (as usual, these can be substituted with wheat berries, rye berries, oat groats, barley berries, emmer, rice . . . your imagination is the limit!)
This recipe starts the night before – begin by soaking your grains in 2 cups cold water.
The next day, melt butter in a large soup pot. Add your onions, carrots, and beets, and cook over medium heat for about 10 minutes, until they are fragrant, soft, and the onions are beginning to turn golden. Add the chicken stock. Drain the grains, and add to the soup. Simmer, covered, for approximately 30 minutes. When the grains are cooked they will be plump and juicy, and not crunchy at all. Salt to taste, and serve hot.