Ease of Preparation: Easy
Yield: Serves 4-6
Tomatillo Spelt Tabbouleh
Spelt is a healthy ancient grain, making a comeback in recent years due to its high levels of protein, dietary fibre, and B vitamins. As the grain in this smart, vegetal, and bright take on tabbouleh, it really shines.
Ingredients:
Spelt:
- 1 ½ cups (350 ml) spelt berries
- Salt
- Olive oil, for tossing
Tomatillo Tabbouleh:
- 2 jalapeños
- Raw tomatillos, enough to yield 2 cups (470 ml) minced (may substitute canned, drained, if fresh are unavailable)
- 2 cups (470 ml) cooked spelt
- ¾ cup (180 ml) minced parsley
- ½ cup (120 ml) minced cilantro
- 2 tablespoons (30 ml) chiffonade mint
- ½ cup (120 ml) minced green onions
- 2 tablespoons (45 ml) extra virgin olive oil
- 1 lime, juice only
- 5 teaspoons (10 ml) toasted cumin seeds, ground in a mortar and pestle
- 1 large garlic clove, minced
- Salt and pepper
Method:
For the Spelt:
Before cooking, rinse the spelt under cold water until the water runs clear.
Cook as you do pasta: bring a large pot of salted water to a boil, add the spelt berries, and cook, uncovered, for 20-25 minutes, until toothsome.
Drain and toss with olive oil, then lay out on a sheet pan to cool at room temperature.
For the Tabbouleh:
Char the jalapenos over an open flame until evenly blistered, transfer to a bowl and cover tightly with plastic wrap. Leave to steam for 8-10 minutes. When ready, rub away the charred skin, remove the stem and mince.
If still covered in the papery outer skin, soak the tomatillos in water for a few minutes to loosen, then remove and discard.
In a bowl, combine spelt, parsley, cilantro, mint, green onions, garlic, tomatillos, jalapeño, olive oil, lime juice, and cumin, season with salt and pepper.
Toss to combine and transfer to a serving dish.
Serve immediately.
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