Ingredients: Spelt Wheat Grain (Gluten)
For allergens, see ingredients in bold
Cultivated for at least 5,000 years, spelt is a truly ancient grain. These whole grains have a delicious nutty flavour and are a great alternative to rice or barley in risotto, soups and casseroles.
Sourced by Hodmedod's
Cooking:
Rinse, bring to the boil then simmer until tender (about 45 minutes). Speed up cooking by pre-soaking for a few hours.
Spelt £4.80/kg
Quantity
Energy 1457 kJ / 344 kcal
Fat 1.7g
of which saturates 0.2g
Carbohydrate 60g
of which sugar 0.7g
Fibre 10g
Protein 17g
Salt 0.01g