The original recipe from Rose Prince is made with barley, however my variation made with spelt was served as part of a light meal served with steamed broccoli.
We had some left over the following day, that I decided to serve it with a fried egg. It did not quite work with the egg, but it filled a little hole - best serve it with some sauteed greens.
Lemon and Turmeric Pearl Spelt
200g pearl spelt, rinsed
2 tablespoon olive oil
1 onion, finely minced
1 teaspoon black mustard seeds
1 black cardamon pod
1 teaspoon ground turmeric
Zest and Juice of 1 lemon
Salt to taste
In a pan, heat oil, then saute the onion until very tender, stir in the mustard seeds until they begin to pop, then stir in the remaining ingredients except for the lemon.
Pour over enough water to come just over 1/2 above the spelt.
Bring to the boil, reduce heat and cook for 35 - 40 minutes or until the spelt is cooked. Just check the liquid has not completely reduced as you may need more water too cook the spelt if it becomes too dry, when the liquid has reduced, stir in the lemon juice and season to taste.
Adapted from The New English Table by Rose Prince