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Finely dice the onion and mince the garlic. Heat the olive oil in a sauté pan and add the onion. Cook for five minutes over medium heat, then add the garlic. After another minute, add the spelt berries and toast for three minutes until they emit a nutty aroma. Add half a cup of bean liquid to the cooking grains and stir. Continue to cook over medium heat, stirring frequently, adding the bean cooking liquid one ladle at a time, for about 50-60 minutes. If you run out of bean liquid, you can use stock or water. Once the spelt is softened, but still has a bite in the center, add the cooked beans. Simmer until nearly all of the liquid is absorbed, about 4-5 more minutes. Stir in the butter, grated cheese and red wine vinegar. Garnish with the cilantro and some extra cheese.