Not just wheat. Spelta (or polba) is a semi-wild rice from which all modern wheat varieties are derived. It is not easy to process and grind, but the nutritional value is many times higher than ordinary wheat. As a cult grain returned to the ranks of superfood and what is special about it.
Even 10 years ago, most doctors and readers would have considered fantasy the idea that diet can help solve health problems. But a lot has changed since then. Medicine is moving towards dealing not with diseases, but with health. Three years ago, eating with superfoods - foods with increased nutritional or vitamin value - was considered the fate of radicals and fans of special diets. Today, good nutrition is the most powerful weapon in the fight for one's own well-being, which works as an effective prevention.
A little about whole grains
Cereals were equated to superfoods relatively recently, later than other foods. Each seed is a seed covered with a natural shell. When only the upper, rough shell is removed, what is called unpolished, unprocessed or whole grains remains. As a result of further processing, their germinal part is destroyed from the grains and the top layer is ground grains. Most people love them: they are lighter and purer in color, softer, prettier, more delicate in taste and extremely quickly cooked. But all useful substances are removed from them. In such cereals there is no bran, no germ part. If soaked in water, such grains will simply swell, but will never germinate. Unrefined cereals are a storehouse of useful nutrients. Here you will find vegetable proteins, some fats (oils), complex carbohydrates, fiber, vitamins and minerals in optimal proportions for the body. In contrast to tons of processed white flour from milled wheat, an improved, original version of this cereal — spelt — began to appear on the shelves.
The trend for the revival of one of the oldest crops in Europe — spelt, or wild wheat, is still very young. 8 years ago, the crops were enough just to support the idea of reviving the culture from which it all began and which had been used earlier for centuries. It is the progenitor of whole flour for pasta and pizza in Italy, for pies and bread in Central European countries, until the 19th century it was the basis of cereals in northern countries. To restore the polba, it took years of effort: the grains are very demanding on the soil (will not grow on soils poor in mineral composition), practically do not tolerate fertilizers, requiring the maximum organic approach in each of the stages of cultivation and cultivation. But hence the result - the composition of the spelt has a higher iron content than in wheat, vegetable protein, than in a number of basic cereals and a decent content of essential amino acids and B vitamins. Use spelt as a base for cereals or in salads, replacing it with millet for variety. But you need to know: to bring the spelt to readiness, it will take at least an hour.
- 200 g of spelt
- 10-20 fresh or dried forest mushrooms
- 1/2 tbsp olive oil
- 2 cloves of garlic
- 100 ml of dry white wine
- 1 liter of vegetable broth (you can use water in which dried mushrooms were soaked or just add water)
- 1 tbsp cream or 1 tsp butter
- a handful of chopped green onions
- a large handful of grated Parmesan or pecorino
- 1 small onion
Soak the spelt beforehand. In a separate bowl — dry mushrooms, if you use dry ones. In a frying pan in olive oil, fry the chopped onion and garlic until an intense smell appears. Add fresh mushrooms.
Drain the water from the spelt, pour it over the vegetables, pour in the wine and, stirring, evaporate it almost completely. If you use dried mushrooms - cut, add them to the “risotto”, pour broth/mushroom water/clean water. Stirring occasionally, cook over medium heat until the spelt is ready. Turn off the heat, salt, add cream and grated cheese. Mix well and serve, sprinkled with green onions and cheese.
Soak the spelt beforehand. In a separate bowl — dry mushrooms, if you use dry ones. In a frying pan in olive oil, fry the chopped onion and garlic until an intense smell appears. Add fresh mushrooms.
Drain the water from the spelt, pour it over the vegetables, pour in the wine and, stirring, evaporate it almost completely. If you use dried mushrooms - cut, add them to the “risotto”, pour broth/mushroom water/clean water. Stirring occasionally, cook over medium heat until the spelt is ready. Turn off the heat, salt, add cream and grated cheese. Mix well and serve, sprinkled with green onions and cheese.
