Karen Schuld Photography: NYC Food Photographer

Sprouts in the Hood

Sprouts in the Hood
Exploring My Hood Through Food and Lifestyle Photography

Thursday, March 17, 2016

End of Winter Sprouted Spelt with Hella Smoked Chili Bitters

Finally the end of winter.  Inspired by the beautiful Drew Gardens and Hella Smoked Chili Bitters, I made my self a sprouted spelt with a smoked chili ragu.  The recipe is very easy, but it takes a little planning because the spelt takes 2 days to sprout.  Once it is sprouted it takes 20 minutes to cook.

Sprouted Risotto with Tomato Ragu
Recipe for 2 as follows:
  • 1 large shallot, finely chopped
  • 1 Tbs. coconut oil
  • 2 garlic cloves, smashed
  • 6 plum tomatoes,  finely chopped
  • 2 Tbs. Hella Smoked Chili Bitters
  • 3 Tbs. coarsely chopped parsley
  • 1 cup mushrooms, chopped
  • 1/4 cup peas
  • 1 tsp. chipotle chili, ground
  • 1 cup dried spelt
Sprout the spelt for 2 days or until tender.
In a Sauce pan, Heat oil then add the garlic, onions and mushrooms until brown.
Add the sprouted spelt, peas, diced tomatoes, parsley, chipolte chili and Hella Bitters to the ragu mixture.

Bronx River from Drew Gardens

Drew Gardens

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