Spelt Risotto with Red Bell Pepper and Hijiki

• 1 cup spelt (soaked overnight)
• 2-1/2 - 3 cups water
• 1 tsp sea salt

To cook the spelt, drain spelt berries and rinse them thoroughly under cold running water through a strainer and remove any dirt or debris that you may find. Drain well.

Place in a pot and add water and salt. Bring to a boil, lower the heat and cover. Simmer for about 1 hour, or until chewy but tender.

Please see note.

• 2 tbsp dried hijiki
• 1 cup room temperature water

Combine the hijiki and cold water in a bowl and let it soak for about 10 minutes or until they're soft but still "al dente". I soak them for just 5 minutes. Strain through a strainer and rinse, then, drain well.

Hijiki water has a strong flavor but you can save the water to hydrate your plants.

• 1 medium onion
• 1/2 red bell pepper
• 1 green onion
• 1/4 cup sake
• 1 tbsp natural soy sauce such as Bragg Aminos Liquid
• 2 cups chicken, vegetable or dashi stock
• 4 cups cooked spelt

To prepare your mise en place, peel and finely diced the onion, red bell pepper and the green onions. Gather the sake, soy sauce and the cooked spelt.

Then, measure out the chicken stock and bring to a simmer.

Related Tips & Techniques

• Mincing, Dicing and Cutting Onions
• What is Bragg or Tamari?

• 1 tbsp extra-virgin olive oil

To start the dish, heat a heavy bottomed saute pan over medium-low heat. Then add the oil, followed by the onions. Next, add a pinch of salt and let the onions gently cook until they soften. Add the red bell pepper and cook for another 2 minutes. Next, add the cooked spelt and saute for another minute.

Add the sake and stir until it is completely absorbed. Add the stock a ladle at a time, allowing each ladle to absorb completely before adding the next.

To finish, add the hijiki and the soy sauce and allow to cook for another 2 minutes while stirring. Season to taste with more soy sauce if necessary. Finally, turn off the heat and add the chopped green onion. Serve hot.

Related Tips & Techniques

• How to Choose Olive Oil