What The Heck Is Spelt? by Melissa King I get this question a lot...along with "what is quinoa, buckwheat, millet, kamut, etc.?" So... I'm going to simplify it for you... I won't go into all of the grains that are out there, but will cover some of the most popular confusing ones. For starters, everything in the list above is a whole grain. Like rice or wheat, these can be cooked as cereal, a side dish, or turned into a flour. Spelt: Spelt does have gluten, but can be tolerated by some wheat sensitive people. But if you are wheat sensitive, be cautious. Spelt’s nutritional profile is similar to wheat but has 30% more protein. Quinoa: Gluten-free. It's high in protein and has a nutty flavor. It looks a little like cous-cous, but much healthier for you. (Cous-cous is a pasta for those who don't know, and it is usually refined.) Quinoa cooks in 20 min. as opposed to 45 min. for brown rice. Buckwheat: Gluten-free, and is not related to wheat or other grains. It has a nutty flavor, probably my favorite grain, and also cooks quickly (20 min.). Kamut: Contains gluten, but also can be used by some wheat sensitive people... again, proceed with caution. Kamut is an Egyptian wheat with a rich, buttery flavor. Millet: Gluten-free, this grain is also similar to cous-cous, but again is healthier. It also provides a fairly good balance of essential amino acids. You can find most of these at any organic market. I buy them in bulk upstairs at Fairway on Broadway and 74th. Most of them cook quickly and taste great! So don't be intimidated. Pick one, and try it out with your next meal. For more info on grains check: For basic preparation instructions: For hands-on instruction, check out my cooking classes Melissa |
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