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
Instructions
- 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.
- 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.
- 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.
- 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!
Nutrition
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.