Green spelt (Grünkern) salads are something I get really excited about! And this green spelt salad with mushrooms, parsley, almonds and a umami-rich miso dressing has made it’s way to my “Grünkern” hall of fame list. I absolutely love everything about this grain. It’s produced here in Germany, has a nutty, smoky taste and a texture you can only get from nutrient-rich whole grains like this one. And yes, it uses go so far beyond vegetarian burgers (Bratlinge) or stews — it is terrific grain for salads, chilis, pilafs and more!
Why I think you’ll love this green spelt recipe
- It’s so easy to make
- Uses wholesome ingredients and is plant-based
- Healthy and nutritious
- Loaded with flavour! Umami-rich, meaty, savoury and yet refreshing-tasting
King trumpet mushrooms are a great choice for this salad
This green spelt salad recipe is made with one of my favourite types of mushrooms — king trumpet. They are the largest of the oyster mushroom family and are terrific seared in a hot pan until golden brown. Since they have thick stems, you can either cut them lengthwise or into rounds. And since they have a meaty texture and intense umami, they are a great choice for anyone following a vegetarian or vegan diet that still wants to get the satisfaction of having some element of meaty texture to their meals.
How to serve green spelt salad with mushrooms
As a fan of grain salads, I like to serve this as a meal for two. But it also can be served as a side with roasted vegetables, steamed greens, or even a mixed salad. Or you can even try pairing it with salmon or roast chicken.
If you like this recipe, then you might also like:
- Grünkern Salad with Apple & Parmesan
- Vegetarian Chili sin Carne with Grünkern (Chili De Frijoles)
- Savoy Cabbage Soup with Grünkern
- Green Spelt Salad with Feta and Grapes
Green Spelt Salad with Mushrooms & Miso Dressing
Ingredients
For the salat:
- 200 g Green Spelt / Grünkern (1 cup)
- 2 tablespoon olive oil
- 200 g king trumpet mushrooms, thinly sliced, lengthwise
- 1 small bunch flat-leaf parsley, chopped
- 50 g slivered almonds, lightly toasted
For the dressing:
- 1 tablespoons roasted sesame oil
- 2 tablespoons white miso paste (Shiro)
- 2 tablespoons unseasoned rice vinegar (Japanese)
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons maple syrup
- 1 small shallot, finely diced
- 1 garlic clove, minced
- 1 pinch cayenne pepper
Method
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In a medium saucepan, add the green spelt and double the amount of water. Bring to a boil, then reduce heat and gently simmer, stirring occasionally, until tender, about 30 minutes (or according to package instructions). Transfer to a large serving bowl to cool.
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While the green spelt is cooling, prepare the mushrooms. In a large, heavy bottomed skillet, heat the olive oil over medium-high to high heat. Add the mushrooms and fry, turning occasionally, until golden-brown, about 8-10 minutes. Remove from the heat and season with salt and freshly ground pepper, to taste.
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Meanwhile, in a small bowl, mix together the dressing ingredients (sesame oil, miso paste, rice vinegar, lemon juice, maple syrup, shallot, garlic and cayenne pepper) until well-combined.
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Add the mushrooms, parsley and almonds to the bowl with the green spelt. Pour over the dressing and toss gently to combine. Serve slightly warm or at room temperature. Enjoy!
Notes
- Shiro miso paste is lighter in color and fermented for a shorter time. It is sweet and mild and therefore very suitable for dressings. You can get them in Asian shops or organic shops. I use organic Shiro Miso from Arche Naturküche (unpaid mention!).
- I usually use unseasoned Japanese rice vinegar from OTAFUKU (unpaid mention!). You can get it in Asian stores or online.
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