Dinkel pilaf with roast pumpkin and grapes

Dinkel pilaf with roast pumpkin and grapes

Dinkel, more commonly known as Spelt, is an ancient form of wheat that is much more digestible than modern wheat varieties. These wonderfully nutritious, tasty, organic, whole grains are high in fiber, low in fat and natural sugars, lactose free, and also vegan (if cooked in vegetable stock). 

Processed grains lack both the bran and the germ, making them devoid of dietary fiber, iron, and B vitamins. That’s why it’s best to eat whole grains so that all these goodies, such as complex carbohydrates, vitamins, minerals, essential fatty acids, antioxidants and fiber are available to the body. All these nutrients work in harmony to provide health benefits that are greater than the sum of their parts.


Dinkel pilaf with roast pumpkin and grapes

Serves 6-8 as a side dish

1 cup Good Grocer organic whole grain Dinkel (spelt)

1 bay leaf

3 cups vegetable, chicken or beef liquid stock, as preferred

800gm pumpkin, skin and seeds removed

Olive oil

3 cloves garlic, crushed

NZ Sea salt and freshly ground black pepper

200gm table grapes

1/4 cup chopped fresh Italian parsley

3 tbsp Good Grocer Coriander Chimichurri

1/4 cup torn mint leaves

1. For best results, soak grains overnight, covered in cold water.

2. Next day, drain dinkel, add to a pot with bay leaf, stock and bring to the boil. Cover, reduce heat and simmer for 60 minutes or until grains are chewy and doubled in size. If grains were not soaked, allow an extra 20 minutes cooking time. Drain off any excess liquid. 

3. At the same time, heat oven to 190°C. Cut pumpkin into 2cm cubes and place in a roasting pan. Drizzle with oil, sprinkle with garlic, season with salt and pepper and toss well to coat. Add grapes to the pan and place in the oven to roast for 30 minutes until pumpkin is tender and grapes shriveled. 

4. To assemble, season dinkel well with salt and pepper, add parsley and Chimichurri and toss well. Add pumpkin and toss to combine. Arrange on a platter and garnish with roast grapes and a scattering of mint.