Food Recipes Salads Grain Salads Thyme-Scented Spelt Be the first to rate & review! By Grace Parisi Grace Parisi Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television. Food & Wine's Editorial Guidelines Updated on September 9, 2022 Save Rate PRINT Share Close Total Time: 1 hr 25 mins Yield: 4 cups Cook Mode (Keep screen awake) Ingredients 2 tablespoons 2 tablespoons extra-virgin olive oil 1 ½ cups 1 1/2 cups spelt (10 ounces) 1 onion 1 small onion, finely diced 2 sprigs 2 thyme sprigs 4 cups 4 cups water 1 teaspoon Kosher salt Directions In a large saucepan, heat the olive oil. Add the spelt and cook over moderate heat, stirring, until lightly toasted; the grains will turn slightly opaque just before browning. Add the onion and thyme and cook over low heat, stirring, until the onion is softened, about 5 minutes. Add the water and 1 teaspoon of kosher salt and bring to a boil. Cover and cook over very low heat until the water is absorbed and the grains are tender. Fluff the grains and discard the thyme sprigs. Season the grains with salt and serve. Make Ahead The cooked grains can be refrigerated for up to 5 days or frozen for up to 1 month. Serve With Spelt Salad with Apples, Pomegranate Seeds and Pine Nuts or Warm Spelt with Red Cabbage and Ricotta Salata Originally appeared: March 2010 Rate It Print