Maroccan spelt

by | May 18, 2011 | Pastry | 0 comments

Maroccan spelt
(serves 4)

0.95 cup (220 gr.) spelt
2.81 tablespoons (40 gr.) raisins
1.4 tablespoon (20 gr.) pine nuts
2.1 teaspoon (10 gr.) mint leaves
2.1 teaspoon (10 gr.) parsley
8 dry apricots
6 tablepoons extra vergin olive oil
salt
pepper

Soak raisins and apricots in 2 different cups of warm water for ten minutes. Toast pine nuts in a frying pan, until golden brown and pour it into a bowl. Cook spelt in boiling salted water, drain, cool under cold water and dress with 3 tablespoons of olive oil and set aside. Wash parsley and mint leaves and cut roughly, after discarding the stems. Drain and dry the raisins and apricots, cutting the apricots the same size of raisins. Put the spelt in a bowl, add the raisins, apricots, pine nuts and chopped herbs. Dress with remaining oil, season with salt and pepper, stir and serve.

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