Preparation Time: 15 minutes (plus soak time)
Cooking Time: 40-60 minutes
Ingredients:
3 Tablespoons olive oil
2 cloves garlic, thinly sliced
Juice and zest of 1 lemon
¼ teaspoon salt
¼ teaspoon ground black pepper
3 cups baby spinach leaves
1 cup dry spelt (3 cups cooked)
½ cup chopped feta
1 ½ cup raspberries
¼ cup red onion, thinly sliced
¼ cup mint leaves, finely chopped
Directions:
- For best results soak spelt overnight, then drain. Bring 3 cups water to a boil. Add spelt; cover, reduce heat and simmer until grains are chewy, about 40-60 minutes (65-80 minutes if grains were not soaked). Drain excess liquid
- In a small pan, warm oil over medium-low heat. Sauté garlic until lightly golden, 1 to 2 minutes. Transfer garlic and remaining oil to a bowl.
- Add 3 tablespoons lemon juice, 2 teaspoons lemon zest, salt and pepper; whisk to combine.
- Add spinach and toss lightly.
- Add orzo, cheese, onion, raspberries, and mint. Toss to combine.
Nutrition Facts Serving Size: 1 cup Servings per Recipe: 8 |
Amount per serving: Calories: 139 Fat Calories: 72 |
Total Fat: 8 g Saturated Fat: 2 g Cholesterol: 8 mg Sodium: 184 mg Total Carbohydrate: 24 g Dietary Fiber: 5 g Protein: 6 g Calcium: 69 mg |