Ingredients for 6 servings:
2 cups spelt
3 tablespoons olive oil divided
1/3 cup shallots, minced
1 large clove garlic, minced
¾ cup dry white wine
4 cups mushroom or vegetable broth
1 sprig fresh rosemary plus ¼ teaspoon, minced
6 ounces (3 cups diced) portabello mushrooms
Kosher salt and freshly ground black pepper, to taste
Three hours before dinner, place the spelt in a mixing bowl and cover with 3 cups boiling water. Allow the grain to steep for 1-1/2 hours. Drain and reserve.
Heat a thin coating of oil in the bottom of a quart saucepan or deep skillet. Saute the shallots until they soften, stir in the garlic briefly followed by the spelt. Stir the grain in the pan to coat kernals and heat them. Pour in the wine and cook down to a glaze. Add the broth and bring to a simmer. Add the sprig of rosemary, and simmer, partially covered, for 45 minutes or until just tender. If liquid remains, remove the lid and simmer until evaporated.
While the spelt is cooking, heat a skillet with the remaining oil. Saute the diced mushroom pieces over medium high heat until they soften and lightly brown. Off the heat season with salt and minced rosemary. Reserve.
Just before serving, fold the mushrooms into the spelt, reheat and season to taste with salt and pepper.