Since the New Year I have started to look at new ways of cooking familiar foods, particularly trying to find healthier alternatives. This is my twist on a recipe for ‘Speltoto’ by Hugh Fearnley-Whittingstall, using a ‘Superfoods’ mix of Spelt, Red Quinoa and Freekah, but any grain would work well and provides a more textured and less stodgy alternative to Risotto. Don’t worry I’m sure I’ll get back to stodgy recipes once the Christmas guilt has subsided!
3 medium leeks, trimmed and sliced
1 small head of broccoli, cut into florets
1 large onion, finely chopped
1 clove of garlic, finely chopped
300g dried Spelt or grain mix (I used M&S Superfoods mix)
4 tbs olive oil
1200ml good quality vegetable stock from bouillon
1 tsp dried Herbes de Provence
50g vegetarian Parmesan, grated plus a few slivers to finish. (Can be easily substituted with a dairy-free hard cheese to make it vegan.)
Salt and pepper to season
1. Heat half of the oil in a large saucepan and gently sauté the onion and garlic for about 7 minutes until soft. Stir in the herbs.
2. Add the Spelt, stir well to combine and cook for a further minute before adding the stock a little at a time.
3. Continue adding the stock a ladleful at a time until it is all absorbed (this should take approx. 20 minutes)
4. Meanwhile in a separate pan add the remaining oil and gently sauté the leeks and broccoli until soft.
5. Combine the contents of the two pans then stir in the grated cheese and season.
6. Serve immediately with toast, a further drizzle of oil and a few slivers of cheese.