Saffron-Flavored Spelt Salad with Corn

comments (3) July 30th, 2008

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Click To Enlarge Photo: André Baranowski

2 cups spelt groats (whole berries)
3 cups water
2-1/2 tsp. salt
1/2 tsp. saffron ground to a powder in a mortar
4 cups fresh yellow corn kernels (or frozen corn, see note)
1 cup chopped scallion
3 Tbs. finely chopped shallot
1 cup chopped red bell pepper
2 tsp. ground cumin
6 Tbs. garlic-flavored vinegar
2/3 cup salad oil, preferably sunflower
1/4 tsp. freshly grated pepper
2 tsp. minced parsley or lovage

6 servings

Rinse the spelt and let it drain in a sieve or colander. Put the water and 1⁄2 tsp. of the salt in a saucepan and bring to a boil. Add the spelt and saffron and boil 20 min. uncovered. Do not stir. Cover and simmer 40 min. or until the spelt is plump and tender. Then add the corn and cook uncovered until the corn is hot and all the liquid in the pan has evaporated. Set aside to cool.

To assemble the salad, put the corn and spelt mixture in a deep bowl. Add the scallion, shallot, bell pepper, and cumin. Stir to distribute the ingredients evenly, then make a well in the center of the mixture. Put the remaining 2 tsp. of salt and the vinegar in a small bowl and whisk until the salt is dissolved. Add the oil and pepper, whisk lightly until combined, and pour into the well. Stir up from the bottom and serve immediately with a garnish of parsley or lovage. This salad will keep in the refrigerator 3 to 5 days.

Note: Frozen corn may be used thawed, but should not be cooked. Simply uncover the spelt at the end of the cooking period and cook out the excess liquid. Add the thawed corn, stir, and reserve as directed.

Recipe by William Woys Weaver
December 1997
from issue #12

posted in: salad, spices, saffron

Comments (3)

hankrooster writes: Brilliant
Posted: 4:22 am on July 22nd
ericfullar writes: Brilliant
Posted: 1:10 am on May 19th
mathewcraig writes: looks Light, testy and healthy
Posted: 1:03 am on May 18th
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