Time: 40 min.
Complexity: easily
Servings: 4

A great alternative to rice in pilaf is spelt with a little Italian pasta. You can use orzo, which is small, the size of rice grains, or finely chopped spaghetti. This variety will add a more interesting texture to your pilaf. Pre-fry the dried pasta in oil to give it a delicious golden color and prevent it from becoming overcooked while it cooks with the spelt in the chicken broth. For added flavor, add shallots to the pilaf during cooking, then mix them with fresh herbs at the very end.

Ingredients:

• 3/4 cup spelt
• 1 tbsp. l. rapeseed oil
• 1/4 cup broken spaghetti, linguine, or orzo pasta
• 1 shallot, finely chopped
• 1.5 cups lightly salted chicken or vegetable broth
• 1/4 teaspoon coarse salt
• 1/4 cup chopped parsley
• 2 teaspoons chopped fresh thyme or oregano

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

whole grain wheat, pasta, shallots, thyme, oregano

We recommend

Preparation:

Step 1
• Heat vegetable oil in a medium saucepan over medium-high heat. Add the pasta and cook, stirring frequently, until golden brown, about 2 minutes. Stir in the spelt and shallots and continue cooking, stirring, for another 2 minutes.
Step 2
• Add chicken broth and salt and bring to a boil. Reduce heat, cover, and simmer until very tender, about 35 minutes. Check the spelt toward the end of cooking and add 1-2 tablespoons of water if it runs out before it's cooked through.
Step 3
• Sprinkle the pilaf with parsley and thyme, fluff with a fork and serve.

Votes: 1