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Rinse the spelt berries well.
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Optional but helpful: soak 4–8 hours or overnight. This shortens cooking and makes them a little more tender.
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Add spelt, water/broth, and salt to a pot.
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Bring to a boil, then reduce to a gentle simmer.
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Cook until chewy-tender:
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Soaked: about 30–40 minutes
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Unsoaked: about 50–70 minutes
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Drain excess liquid if needed.
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Toss with a little olive oil while warm to keep the grains from sticking.
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For a deeper flavor, toast the rinsed/drained berries in a dry pan or a little olive oil for 3–5 minutes before simmering.
