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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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This dish from Bold Bean Co's brilliant second book Full of Beans could be the dictionary definition of heart-warming. The bean stock helps create a glossy sauce that’s packed full of umami flavour from the mushrooms.
Jens Hannibal, plant-focused chef and educator with over 15 years of experience, has shared this sumptuous recipe with us, a glimpse of the approach to cooking you can learn in Jens's new online course Cook with Confidence.
This recipe from Anna Warden makes for a cookie that is crunchy on the outside, and chewy in the middle - to our mind the best combination. The malted wheat flour and coffee create a gorgeous depth of flavour and a moreish caramelly base which pairs perfectly with dark chocolate and sea salt. These cookies will keep in the freezer (unbaked) for a couple of weeks, and so are the perfect thing to have to hand for times you want a cookie or for when you might just need a cookie.
