Spelt Berries with Grilled Butternut Squash, Pineapple, & Water Chestnuts
I soaked about a cup and a half of whole spelt berries overnight. I then sauteed a chopped onion in olive oil, sea salt, ground pepper, and ginger until tender. I added the berries and let them brown a little bit. Then I added three cups water and simmered until tender, about 45 minutes. While that was cooking I chopped and grilled a butternut squash until it was browned and tender in about a tablespoon of coconut oil. I added that to the undrained spelt berries, with some chopped green onions, chopped fresh pineapple, a small can of sliced water chestnuts I had in the cupboard, and a handful of Italian parsley. I made it when I got up this morning and it made a very good warm late breakfast. My husband said the fresh pineapple would appeal to anyone with a sweet tooth.