This recipe combines crispy sunchokes, silky mushrooms, tender kale, and chewy spelt. The result is a tasty salad than can be served as side dish or on its own as a meatless entrée.
1 cup | spelt berries | 180 g | |
6 | jerusalem artichokes, or small potatoes, peeled and cut into pieces | 420 g | |
2 cups | kale, tough stems discarded | 150 g | |
3 tbsp | olive oil | 45 mL | |
3 | shallots, finely chopped | 120 g | |
10 | button (white) mushrooms, quartered | 140 g | |
1 tbsp | canola oil | 15 mL | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
Please note: Depending on the type of spelt berries used, they may require soaking at least 4 h before cooking.
If you cant'find sunchokes, replace them with small potatoes.
This recipe can be prepared to step 4 included one day ahead; refrigerate the components separately.
per 1 serving (290 g)
Amount % Daily Value |
Calories 320 |
Fat 11 g 17 % |
Saturated
1.2 g
6 % |
Cholesterol 0 mg |
Sodium 20 mg 1 % |
Carbohydrate 51 g 17 % |
Fibre 7 g 29 % |
Sugars 8 g |
Net Carbs 44 g |
Protein 10 g |
Vitamin A 120 % |
Vitamin C 36 % |
Calcium 6 % |
Iron 37 % |
Food Group | Exchanges |
---|---|
Vegetables | 3 ½ |
Fats | 2 |