Curried spelt salad
Discover the bold flavors of curried spelt salad. This vibrant dish combines aromatic spices with wholesome spelt grains for a delicious culinary experience.
Ingredients:
- cups spelt, semi-pearled farro, or whole wheat berries, rinsed
- teaspoon kosher salt plus more for seasoning
- tablespoons vegetable oil
- 1/2 teaspoons curry powder (such as Madras)
- teaspoons yellow mustard seeds
- /4 teaspoons ground cardamom
- /4 teaspoons ground coriander
- small carrots, peeled, cut into 1/4-inch dice
- Freshly ground black pepper
- /4 cup apple cider vinegar
- thinly sliced red onion (about 1/2 large onion)
- /2 lemon cut lengthwise, ends removed, finely chopped with peel (about 1/2 cup)
- cups shredded cooked chicken (from 1 rotisserie chicken; optional)
- cups baby or wild arugula
- cups (packed) cilantro sprigs with tender stems plus more for garnish
- tablespoons extra-virgin olive oil
Instructions:
- Put spelt and 1 teaspoon of kosher salt in a medium pot. Pour in enough water to cover the spelt by 1 1/2 inches. Bring it to a boil; then lower the heat to medium-low and let it simmer without a lid until the spelt is soft and most of the water has been absorbed, approximately for about 1 hour (or 12-15 minutes if you are using semi-pearled farro). Drain the spelt and transfer it to a large bowl.
- In the meantime, warm up vegetable oil in a medium saucepan over medium heat. Add curry, mustard seeds, cardamom, and coriander; sauté while stirring frequently until the spices become aromatic and the mustard seeds start crackling, for about 2-3 minutes. Mix in the carrots and season with salt and pepper. Continue cooking and stirring occasionally until the carrots are slightly tender with a crunch, for about 5-6 minutes.
- Pour in the vinegar and stir until it evaporates, which takes about 1-2 minutes. Then add the onion and lemon. Remove the saucepan from the heat and stir until the onion wilts, for about 1-2 minutes. Combine the vegetable mixture with the spelt in the bowl. Adjust the seasoning with salt and pepper according to your taste. Let it cool down.
- PREP AHEAD: It can be prepared 1 day earlier. Cover it and refrigerate.
- Mix in the chicken (if you are using it), arugula, 2 cups of cilantro, and olive oil with the spelt mixture; toss everything together. Transfer the salad to a large serving platter. Decorate it with cilantro sprigs.
Summary:
- Calories: 2548 kcal
- Fat: 92 g
- Protein: 148 g
- Carbs: 300 g
- Potassium: 3952 mg
- Magnesium: 631 mg