Leek, Chard and Mushroom Spelt Pilaf
250g spelt grain
3 tbsp olive oil
2 large leeks, sliced
4 or 5 sprigs fresh thyme, stalks removed (or 1tsp dried)
1 head of swiss chard, stalks and leaves finely sliced
8 - 10 chestnut mushrooms, sliced
200ml vegetable stock
1 tsp soy sauce and 1 tbsp fresh lemon juice
1 tbsp chopped flat leaf parsley
Ground black pepper to taste
Optional – cubes of fried or grilled tofu
Soak spelt 3-4 hours. Rinse, drain and brign to a boil with plenty of water. Reduce heat and simmer 20 minutes or until al dente. Drain.
Heat oil in a large pan and gently cook leeks for 5min. Add thyme, chard stalks and mushrooms and sauté 5-10 minutes until soft.
Add cooked spelt and stir. Turn up heat and add stock & chard leaves. Cook until stock is absorbed. Add soy, lemon juice, pepper & parsley.
Serve topped with crispy cubes of flavoured tofu