Curried Spelt Salad
Recipe: #23446
April 10, 2016
Categories: Salads, Main Dish Salad, Meat Salad, Chicken, Spelt, Indian, Brunch, Diabetic, Gluten-Free, Heart Healthy, High Fiber, No Eggs, Non-Dairy, Kosher Meat, Indian Chicken, more
"This can easily be made vegetarian by leaving out the chicken. Great, healthy main-dish salad. From Bone Appetit. Cooking time is reduced if you use the semi-pearled farro."
Ingredients
Nutritional
- Serving Size: 1 (286.9 g)
- Calories 414.6
- Total Fat - 14.5 g
- Saturated Fat - 2.2 g
- Cholesterol - 150 mg
- Sodium - 519.6 mg
- Total Carbohydrate - 54.3 g
- Dietary Fiber - 10.3 g
- Sugars - 9.8 g
- Protein - 21.3 g
- Calcium - 83.6 mg
- Iron - 5.1 mg
- Vitamin C - 21.3 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Place spelt and 1 tsp kosher salt in a medium pot. Add water to cover by 1 1/2 inch. Bring to a boil; reduce heat to medium-low and simmer, uncovered, until the spelt is tender and the water is mostly absorbed about 1 hour (or 12-15 minutes if using semi-pearled farro). Drain; place in a large bowl.
Step 2
Meanwhile, heat vegetable oil in a medium saucepan over medium heat. Add curry, mustard seeds, cardamom, and coriander; cook, stirring often, until the spices are fragrant and the mustard seeds begin to pop, 2-3 minutes.
Step 3
Stir in carrots and season with salt and pepper. Cook, stirring often until carrots are crisp-tender, 5-6 minutes.
Step 4
Add vinegar and stir until evaporated, 1-2 minutes. Stir in onion and lemon. Remove the pan from heat and stir until the onion is wilted, 1-2 minutes. Add the vegetable mixture to the bowl with the spelt. Season to taste with salt and pepper. Let cool. (May make up to this point a day ahead). Cover and chill.
Step 5
Add chicken (if using), arugula, 2 cups cilantro, and olive oil to the spelt mixture; toss to combine. Transfer salad to a large platter. Garnish with cilantro sprigs.
Tips
No special items needed.