Spelt Pilaf with Saffron
The acidity of the wine makes this dish a great complement to the rich roast pork. The spelt berries need to soak at least five hours, so do plan ahead.
- 2 cups spelt berries
- 1/4 cup grapeseed or safflower oil
- 2 large onions, finely diced (about 3 cups)
- 2 cloves garlic
- Pinch of saffron threads
- 4 cups dry white wine
- Coarse salt and freshly ground pepper
- 2 bay leaves
- 1 cup chicken broth
- 1/2 cup heavy cream
Soak spelt in enough cold water to cover, at least 5 hours and up to overnight; drain. Heat oil in a medium saucepan over medium-high heat until shimmering, then add onions and garlic. Saute until softened but not browned. Add spelt and saffron, stir 1 minute, and add wine.
Lightly season pilaf with salt and pepper, then cook, stirring occasionally, until wine has almost completely evaporated, about 15 minutes. Add bay leaves and broth, then increase heat and bring to a boil. Reduce heat, cover, and cook at a bare simmer until spelt is cooked through, about 50 minutes. Remove bay leaves, stir in cream, and serve immediately.