Spelt, Wild Mushrooms & Green Herbs

Recipe from Leon Big Salads by Rebecca Seal

Garlic Butter

  • 2 1/4 oz butter
  • 2 big garlic cloves, crushed


  •  7 oz pearled spelt grain
  •  knob of butter
  •  splash of vegetable oil
  • 10 1/2 oz mixed wild mushrooms, sliced
  • Big handful of parsley, finely chopped
  • 4 Tbsp chives, chopped
  • 2 Tbsp fresh tarragon, finely chopped
  • Lemon juice for taste
  • Vegetarian parmesan, shaved
  • Extra-virgin olive oil to drizzle
  • Salt and black pepper


  1. Mix together garlic butter ingredients and set aside.
  2. Boil spelt in salted simmering water for 30-35 minutes, or until tender. Drain and set aside to cool.
  3. Set a wide pan over high heat. Add butter and splash of oil. Add mushrooms and brown them all over (work in batches if necessary so pan doesn’t get too crowded). Once mushrooms are browned, return them all to pan and add the garlic butter. Cook for 1-2 minutes, stirring until garlic smells sweet. Remove from heat and set aside.
  4. Place spelt in serving bowl and add parsley, chives, tarragon and a squeeze of lemon juice. Arrange garlicky mushrooms on top. Shave over some parmesan, drizzle with olive oil and season with salt and pepper.

Nutritional Information
Calories: 410, Protein: 14 g, Carbohydrates: 35 g, Total Sugars: 1 g, Fiber: 7 g, Total Fat: 25 g (14 g sat fat), Sodium: 425 mg