Saffron-Flavored Spelt Salad with Corn

Name: Saffron-Flavored Spelt Salad with Corn (Dinkelselaat mit Safferich un Welschkann)
Yield: 4 to 6 servings
Cuisine: German
Ingredients: 2 cups (385 g) spelt groats (whole berries); ½ teaspoon ground saffron (contents of 10-grain vial); 2½ teaspoons sea salt; 3 cups (750 ml) water; 2 cups (385 g) spelt groats (whole berries); 3 tablespoons (30 g) finely chopped shallot; 1 cup (180 g) chopped scallion; 4 cups (600 g) fresh yellow corn kernels (for frozen corn, see note); 4 cups (600 g) fresh yellow corn kernels (for frozen corn, see note); ⅔ cup (160 ml) salad oil, preferably sunflower oil; 6 tablespoons (90 ml) Garlic Vinegar; 2 teaspoons ground cumin; 1 cup (125 g) chopped red bell pepper; 2 teaspoons minced fresh parsley or lovage; ⅔ cup (160 ml) salad oil, preferably sunflower oil; ¼ teaspoon freshly grated pepper

Dinkelselaat mit Safferich un Welschkann

Preparation info

4 to 6
servings

Difficulty
Easy

Appears in

Pennsylvania Dutch Country Cooking

By William Woys Weaver

Published 1993

About

Ingredients

2 cups (385 g) spelt groats (whole berries)
3 cups (750

Americas
Europe
United States
Germany
Vegan
Pennsylvania

Method

Rinse the spelt groats and let drain in a sieve or colander. Put 2 cups (500 ml) of water and ½ teaspoon of sea salt in a saucepan and bring to a boil. Add the spelt and boil 2 minutes, uncovered. Do not stir. Cover and remove from the heat. Cool and refrigerate 4 to 6 hours or overnight.

The next day, put the spelt in a clean saucepan with any unabsorbed water. Add 1 cup (250 ml) boili