The spelt is a cereal rich in B vitamins, fiber, and low in fat, making it very useful to include in our diet. I really enjoy making recipes with organic precooked spelt because in ten minutes I have the dish ready. The recipe for Saffron Spelt with Asparagus and Brie is the one I prepare the most. Make it with me and let me know if you like it too!
Other recipes
- Difficulty: Easy
- Cost: Economic
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 4 oz spelt (precooked)
- 1 lb asparagus
- 1 Tropea red onion
- 1 packet saffron
- 1.75 oz brie
- 3.5 tbsp dry white wine
- 1.5 tbsp extra virgin olive oil
- 2 cups vegetable broth (salted)
Tools
- Kitchen Scale
- Chopping Board
- Peeler
- Pan
Steps
Start by cleaning the asparagus. Wash and cut off the tougher stalks, using the peeler to remove the skin that will be used to prepare a vegetable broth. Slice the asparagus into chunks. Peel the onion and cut it into thin slices. Pour a drizzle of oil into a pan and let the onion soften. Add the asparagus and let it flavor for 10 minutes on low heat.
Add the spelt and increase the heat. Stir and as soon as it dries, deglaze with the white wine. Keep the filtered and hot vegetable broth ready. Dissolve the saffron with a ladle of broth and pour it over the spelt. Stir and finish cooking by gradually adding a few ladles of broth.
At the end of cooking, add the Brie cheese cut into cubes. Stir and as soon as it becomes creamy, serve the Saffron Spelt with Asparagus and Brie.
Tips
If you do not want to use spelt, you can cook rice or barley instead.
