Cajun Spelt

Name: Cajun Spelt
Ingredients: 3/4 cup whole spelt; 2 tablespoons olive oil; 1 small green bell pepper, cut into thin 1-inch strips; 4 scallions, cut into 1/2-inch-long pieces, white and green parts separated; 2 stalks celery, thinly sliced; 2 ounces Canadian bacon, cut into 1/2-inch pieces; 2 cloves garlic, thinly sliced; 1/2 teaspoon Cajun seasoning; 1 cup cherry tomatoes, halved; Kosher salt

10 ingredients

9 steps

Ingredients

3/4 cup whole spelt
2 tablespoons olive oil
1 small green bell pepper, cut into thin 1-inch strips
4 scallions, cut into 1/2-inch-long pieces, white and green parts separated
2 stalks celery, thinly sliced
2 ounces Canadian bacon, cut into 1/2-inch pieces
2 cloves garlic, thinly sliced
1/2 teaspoon Cajun seasoning
1 cup cherry tomatoes, halved
Kosher salt

Directions

1

Combine the spelt with 1 1/2 cups of water in a medium saucepan.
2

Bring to a boil, reduce heat to medium low, cover and simmer until most of the water is absorbed and the grains are tender but still chewy, about 30 minutes.
3

Remove from the heat and let sit, covered, for 10 minutes.
4

Let cool completely (spelt can be made up to a day ahead).
5

Heat the oil in a large nonstick skillet over medium-high heat.
6

Add the bell pepper, scallion whites, celery and Canadian bacon and cook, stirring frequently, until the vegetables are crisp-tender and the ham is lightly browned, about 4 minutes.
7

Add the garlic and Cajun seasoning and cook, stirring, for 1 minute.
8

Add the spelt, tomatoes, scallion greens and 1/2 teaspoon salt cook, stirring, until the spelt and tomatoes are warmed through, about 2 minutes.
9

Transfer to a serving dish and serve hot.