Date: Fri, 04 Jun 93 20:02:14 BST
From: Dennis Furey (email@example.com)
Subject: grain dish recipes
1/2 cup spelt grain
1 2/3 cups water
1 pinch coriander seed
1 whisper carob powder (optional)
1-2 tbs shoyu
7 dried shiitake mushrooms
Spelt is an ancient European grain similar to wheat but with a more interesting
flavor. It is popular among people with an intolerance for wheat. If you can't
get it in the States I might know a place here that does mail order. Shoyu is
another word for soy sauce, used to distinguish the good stuff from the mass
market variety. Tamari can be substituted for it.
Soak the shiitake mushrooms in shoyu and water to cover for between half an
hour and an hour.
Put the soaking water from the mushrooms and additional water to make 1 2/3
cups in a pressure cooker with the spelt and coriander.
Cut the mushrooms into small pieces and discard the stems (or eat them while
you're cutting the mushrooms, but they're too tough to cook). Add the mushroom
pieces to the pressure cooker and pressure cook it for an hour and fifteen
Boil off any water that's left over when it's done. (This amount of water
allows a margin for error, because spelt is the only grain in this list that
won't turn into a porridge if you use too much.)
Optionally deposit an invisible amount of carob powder on it for a slightly
sweeter taste. Don't over do it or you'll obliterate the flavor.