Name: Curried Spelt Salad
Yield: Makes 6 to 8 servings
Ingredients: 2 cups spelt, semi-pearled farro, or whole wheat berries, rinsed; 1 teaspoon kosher salt plus more for seasoning; 2 tablespoons vegetable oil; 2 1/2 teaspoons curry powder (such as Madras); 2 teaspoons yellow mustard seeds; 3/4 teaspoon ground cardamom; 3/4 teaspoon ground coriander; 6 small carrots, peeled, cut into 1/4" dice; Freshly ground black pepper; 1/4 cup apple cider vinegar; 1 cup thinly sliced red onion (about 1/2 large onion); 1/2 lemon cut lengthwise, ends removed, finely chopped with peel (about 1/2 cup); 3 cups shredded cooked chicken (from 1 rotisserie chicken; optional); 2 cups baby or wild arugula; 2 cups (packed) cilantro sprigs with tender stems plus more for garnish; 2 tablespoons extra-virgin olive oil

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Curried Spelt SaladJason Lowe

Store-bought rotisserie chicken adds protein to this lively, aromatic dish; omit it for a satisfying vegetarian main course. If you can't find spelt, use semi-pearled farro or whole wheat berries.

Recipe information

Yield
Makes 6 to 8 servings

Ingredients

2 cups spelt, semi-pearled farro, or whole wheat berries, rinsed

1 teaspoon kosher salt plus more for seasoning

2 tablespoons vegetable oil

2 1/2 teaspoons curry powder (such as Madras)

2 teaspoons yellow mustard seeds

3/4 teaspoon ground cardamom

3/4 teaspoon ground coriander

6 small carrots, peeled, cut into 1/4" dice

Freshly ground black pepper

1/4 cup apple cider vinegar

1 cup thinly sliced red onion (about 1/2 large onion)

1/2 lemon cut lengthwise, ends removed, finely chopped with peel (about 1/2 cup)

3 cups shredded cooked chicken (from 1 rotisserie chicken; optional)

2 cups baby or wild arugula

2 cups (packed) cilantro sprigs with tender stems plus more for garnish

2 tablespoons extra-virgin olive oil

Preparation

Step 1
Place spelt and 1 teaspoon kosher salt in a medium pot. Add water to cover by 1 1/2". Bring to a boil; reduce heat to medium-low and simmer, uncovered, until spelt is tender and water is mostly absorbed, about 1 hour (or 12-15 minutes if using semi-pearled farro). Drain; place in a large bowl.
Step 2
Meanwhile, heat vegetable oil in a medium saucepan over medium heat. Add curry, mustard seeds, cardamom, and coriander; cook, stirring often, until spices are fragrant and mustard seeds begin to pop, 2-3 minutes. Stir in carrots and season with salt and pepper. Cook, stirring often, until carrots are crisp-tender, 5-6 minutes.
Step 3
Add vinegar and stir until evaporated, 1-2 minutes. Stir in onion and lemon. Remove pan from heat and stir until onion is wilted, 1-2 minutes. Add vegetable mixture to bowl with spelt. Season to taste with salt and pepper. Let cool. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Step 4
Add chicken (if using), arugula, 2 cups cilantro, and olive oil to spelt mixture; toss to combine. Transfer salad to a large platter. Garnish with cilantro sprigs.