Local and Seasonal Recipes, Menus and More
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INGREDIENTS 2 Tablespoon olive oil or unsalted butter, divided 6-8 chopped green onions, divide white/green 1 garlic clove, smashed and chopped 2-3 carrots, shredded ½ cup shredded daikon (optional) 4 cups cooked spelt small pinch of nutmeg 1 cup broth (no-chicken is our favorite) Salt and freshly ground pepper to taste DIRECTIONS Heat a large skillet over medium heat. Add 1 Tablespoon olive oil and the white parts of the green onions. Cook until translucent. Stir in garlic, carrot and daikon. Sauté, stirring occasionally, until carrots are tender. Add cooked spelt, nutmeg, broth and remaining green onions to skillet. Bring to a simmer, reduce heat and cook until hot, about 15 minutes. Add salt and freshly ground pepper to taste. Stir well and drizzle with olive oil. Serve hot or at room temperature. Cover and refrigerate leftovers. Copyright © 2017 Stefanie Samara Hamblen |
