Spelt Recipes:
Spelt and Shrimp
in Spicy Coconut Broth

Makes 5 1/2 cups

Ingredients:

• 1 cup spelt
• 1/4 teaspoon salt
• 4 cups water
• 3 cups fat-free, low-sodium vegetable broth
• 1/2 cup diced red bell pepper
• 1/3 cup coconut milk (full fat or reduced-fat)
• 1 tablespoon fish sauce
• 1 teaspoon brown sugar
• 1/2 teaspoon finely grated fresh ginger
• 1/4 teaspoon Thai red curry paste
• 1 pound medium or large peeled, deveined shrimp
• 1/4 cup thinly sliced green onion
• 1/4 cup thinly sliced Thai basil
• 2 tablespoons fresh lime juice

Steps:

• Combine the spelt, salt, and water in a large saucepan over medium-high heat. Bring to a boil. Reduce heat to medium, cover, and simmer spelt for 1 hour or until grains are al dente. Drain well.
• Return spelt to pan along with vegetable broth. In a small bowl, combine the coconut milk, red bell pepper, fish sauce, brown sugar, ginger, and Thai curry paste. Add the coconut milk mixture to the pan. Bring to a simmer over medium heat. Cover and cook 10 minutes.
• Remove the cover and add the shrimp. Cook 3 minutes or until the shrimp are pink and cooked throughout. Remove from heat and stir in the green onion, basil, and lime juice.
• Garnish with additional green onions, basil, and lime wedges, if desired.

Submitted by: Kathryn Conrad of Whole Grains Council.