Curried Spelt Salad

Name: Curried Spelt Salad
Yield: 4 servings
Ingredients: 1 2 cups spelt, semi-pearled farro, or whole wheat berries, rinsed; 1 1 teaspoon kosher salt plus more for seasoning; 1 2 tablespoons vegetable oil; 1 2 1/2 teaspoons curry powder (such as Madras); 1 2 teaspoons yellow mustard seeds; 1 3/4 teaspoon ground cardamom; 1 3/4 teaspoon ground coriander; 1 6 small carrots, peeled, cut into 1/4" dice; 1 Freshly ground black pepper; 1 1/4 cup apple cider vinegar; 1 1 cup thinly sliced red onion (about 1/2 large onion); 1 1/2 lemon cut lengthwise, ends removed, finely chopped with peel (about 1/2 cup); 1 3 cups shredded cooked chicken (from 1 rotisserie chicken; optional); 1 2 cups baby or wild arugula; 1 2 cups (packed) cilantro sprigs with tender stems plus more for garnish; 1 2 tablespoons extra-virgin olive oil

From the kitchen of Carly

Nutty spelt gets the curry treatment here, tossed with diced carrots that stay pleasantly crunchy and a warm spice blend of cardamom, coriander, and popped mustard seeds. Apple cider vinegar brightens everything. Substantial enough for lunch, elegant enough for dinner.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 cups spelt, semi-pearled farro, or whole wheat berries, rinsed
11 teaspoon kosher salt plus more for seasoning
12 tablespoons vegetable oil
12 1/2 teaspoons curry powder (such as Madras)
12 teaspoons yellow mustard seeds
13/4 teaspoon ground cardamom
13/4 teaspoon ground coriander
16 small carrots, peeled, cut into 1/4" dice
1Freshly ground black pepper
11/4 cup apple cider vinegar
11 cup thinly sliced red onion (about 1/2 large onion)
11/2 lemon cut lengthwise, ends removed, finely chopped with peel (about 1/2 cup)
13 cups shredded cooked chicken (from 1 rotisserie chicken; optional)
12 cups baby or wild arugula
12 cups (packed) cilantro sprigs with tender stems plus more for garnish
12 tablespoons extra-virgin olive oil

Instructions

Place spelt and 1 teaspoon kosher salt in a medium pot. Add water to cover by 1 1/2". Bring to a boil; reduce heat to medium-low and simmer, uncovered, until spelt is tender and water is mostly absorbed, about 1 hour (or 12-15 minutes if using semi-pearled farro). Drain; place in a large bowl.
Meanwhile, heat vegetable oil in a medium saucepan over medium heat. Add curry, mustard seeds, cardamom, and coriander; cook, stirring often, until spices are fragrant and mustard seeds begin to pop, 2-3 minutes. Stir in carrots and season with salt and pepper. Cook, stirring often, until carrots are crisp-tender, 5-6 minutes.
Add vinegar and stir until evaporated, 1-2 minutes. Stir in onion and lemon. Remove pan from heat and stir until onion is wilted, 1-2 minutes. Add vegetable mixture to bowl with spelt. Season to taste with salt and pepper. Let cool. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Add chicken (if using), arugula, 2 cups cilantro, and olive oil to spelt mixture; toss to combine. Transfer salad to a large platter. Garnish with cilantro sprigs.