Mushroom and Spinach Spelteree
Creamy coconut milk and chunky grains of pearled spelt make this veg-packed dish rich and satisfying. – this recipe serves four or more if you add a dish of dhal too.
Method
Based on 2 servings, adjust as needed.
Step 1
Soak the pearl barley or spelt in cold water for 20–30 minutes, if you have time. Soaked or not, rinse the grain thoroughly in a sieve then tip into a saucepan. Cover with plenty of water (it will expand a lot) and add a pinch of salt. Bring to the boil, lower the heat and put the lid on. Simmer until tender: about 20 minutes for spelt, 40 minutes for barley. When the grain is tender, drain and return it to the pan to keep warm.
Step 2
Meanwhile, use a pestle and mortar or spice grinder to pound or grind the **cumin, coriander seeds ** and fenugreek seeds, if using. It doesn’t matter if the cumin and coriander stay quite coarse but the fenugreek should be broken down to a powder or you can use ground fenugreek.
Step 3
Heat the oil in a large frying pan over a medium heat. Add the onion with a pinch of salt and fry for about 10 minutes, until soft, letting it colour just a little, but not brown.
Step 4
Add the mushroom pieces and fry with the onion for about 5 minutes until tender and lightly coloured. Keep stirring so that the liquid released by the mushrooms can evaporate.
Step 5
Add the pounded spices and cook, stirring, for a minute or two. Add the grated ginger, garlic and chilli and stir briefly, then pour in the coconut milk. Stir well, making sure the coconut milk is fully amalgamated and mixing it with the veg. Scrape up any bits of caramelised veg or spice adhering to the base.
Step 6
Bring the coconut milk to a simmer and let it bubble gently for a couple of minutes to reduce a little. Then add the spinach, a handful at a time, stirring it in as it wilts.
Step 7
Take the pan off the heat and stir in the lemon zest and a squeeze of the juice. Add the cooked barley or spelt to the pan and stir well. Taste and add more salt and pepper if needed, then spoon into warmed dishes, scatter with coriander, and serve.
- Ingredients
- Based on 2 servings
-
125g Pearl Barley, or pearl spelt 1x Sainsbury's Pearl Barley 500g -
1 pinch Fenugreek Seeds, (optional) 1x Sainsbury's Ground Fenugreek 50g -
1 tbsp Grated Ginger 1x Sainsbury's Ginger 100g -
2 tbsp Rapeseed Oil, or any flavourless oil 1x Mazola Pure Rapeseed Oil 1L -
1 Medium Hot Chilli, deseeded (for less heat, if preferred) and chopped 1x Sainsbury's Red Chillies 65g -
1 tbsp Coriander Seeds 1x Sainsbury's Coriander Seed 25g -
250g Chestnut Mushrooms, approx, cut into bite-sized pieces 1x Sainsbury's Chestnut Closed Cup Vitamin D Mushrooms 300g -
1 tbsp Cumin Seeds 1x Sainsbury's Cumin Seed 38g -
200 ml Coconut Milk 1x Sainsbury's Coconut Milk 400ml -
150g Spinach, any tough stalks removed 1x Sainsbury's Young Spinach 260g -
1 Lemon, finely grated zest and juice 1x Sainsbury's Lemons -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g -
10g Coriander Leaves, to finish 1x Sainsbury's Fresh Packed Bunch Coriander 30g -
1 Onion, quartered and sliced 1x Sainsbury's Onions Loose -
2 Garlic Cloves, finely grated or crushed 1x Sainsbury's Garlic