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Jansal Valley Curried Spelt

Recipe type: Side



2 cups
2 teaspoons
Madras Curry Powder
2 teaspoons
Yellow Mustard Seed
3⁄4 teaspoons
Ground Cardamom
3⁄4 teaspoons
Ground Coriander
Small Carrots (peeled and ¼” diced)
1 cup
Red Onion (thinly sliced)
Lemons Naturally Preserved in Provencal Spring Water (ends removed and finely chopped)
2 cups
Wild Arugula
1 1⁄2 cup
Cilantro Sprigs
4 tablespoons
Extra Virgin Olive Oil
1⁄4 cup
Golden Raisins
Salt & Pepper (to taste)


Place spelt in a pot and add water to cover by 1 1/2 inches. Bring to a boil, and then reduce heat to medium low and cook, uncovered, until tender, approx. 1 hour. Drain and place in a large bowl. Heat olive oil in a medium sauce pan on medium heat; add curry, mustard seed, and coriander until fragrant, about 2-3 minutes. Stir in carrots and season with salt and pepper, stirring often, until carrots are crisp/tender, about 5-6 minutes. Add vinegar and stir until evaporated. Stir in lemon and onion, and then remove from heat. Wait a few minutes before adding vegetable mix to spelt, and season with salt and pepper. Add arugula, cilantro and olive oil, and serve.