Nice starch
Yesterday I decided to cook up something new for the starch course. I used a quart of Kitchen Basics beef stock, which is excellent.
1 qt Kitchen Basics beef stock
2 c whole-grain spelt (you could use whole-grain wheat, rye, kamut, etc.)
Bring to a boil, reduce heat, cover, and simmer until no liquid remains—about two hours. I check after 80 minutes, and then set the timer for shorter and shorter periods until finally the liquid is gone.
Use 1/2 cup as starch portion: in salad, in sauté, in soup, and so on—however you fix your meal.
