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| Congee is a savoury rice porridge traditional in many East Asian cuisines. Here Eden substitutes pearled spelt to create a nutty, wholesome interpretation of congee. Topped with zingy pickled apple, sweet braised shallot and spicy chilli oil, this dish is great as a comforting dinner or savoury breakfast. |
Pearled spelt is another great British alternative to rice. Like barley it’s a low-input crop that requires relatively little water and fertility, and avoids the methane emissions associated with rice production.
Spelt has been grown for at least 7,000 years, originating from the natural crossing of an early domesticated wheat like emmer and wild goat grass. In Greek myth it’s one of the grains identified as a gift from the goddess Demeter. Spelt was a key part of diets and farming systems across Europe and Asia right up until the late Middle Ages, when it was largely replaced by more modern wheat varieties. But spelt has been making a comeback in recent years thanks to its suitability for low-input farming systems.
Pearled spelt is part of our Holland and Barrett range of pulses and grains, grown in diverse arable rotations by British farmers. Pop into your local store to pick up a pack.
Spelt has a higher protein content than white rice too, which is perfect if you're having this for breakfast on a busy day.
Serves 2
IngredientsCongee
Pickled Apple
Braised Shallots
Dressing
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Method
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These cold-proved wholemeal sourdough rolls with nuts or seeds are inspired by the rustic rolls typical of Scandinavian artisanal bakeries. But despite this, they're very easy to make.
This brilliant recipe, using two of Hodmedod's most loved ingredients carlin peas and quinoa, comes from Eleanor Maidment's cookbook Pulse. This simple, but flavourful salad is perfect as a side dish or as a vegetarian main packed with plant-based protein.
