Spelt And Wild Mushroom Pilaf

• 1 cup spelt
• 2 teaspoons olive oil
• 3/4 cup chopped onion
• 1 1/2 teaspoons minced fresh thyme
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 cups fat-free, less-sodium chicken broth
• 1 tablespoon butter
• 1 (8-ounce) package exotic mushroom blend (such as shiitake, cremini, and oyster), coarsely chopped

1. Place spelt in a medium bowl. Cover with hot water to 1 inch above spelt. Cover and let stand 1 hour. Drain and rinse with cold water; drain.
2. Heat oil in a medium saucepan over medium heat. Add onion to pan; cook 3 minutes or until tender, stirring occasionally. Stir in spelt, thyme, salt, and pepper; cook 1 minute. Stir in broth; bring to a simmer. Cover, reduce heat, and cook 50 minutes or until spelt is tender. Uncover and simmer 15 minutes or until liquid is almost absorbed. Remove from heat; keep warm.
3. Melt butter in a large nonstick skillet over medium-high heat. Add chopped mushrooms to pan; saute 3 minutes or until tender and beginning to brown. Stir mushroom mixture into spelt mixture.

spelt, olive oil, onion, thyme, salt, freshly ground black pepper, chicken broth, butter, mushroom blend

Taken from www.myrecipes.com/recipe/spelt-wild-mushroom-pilaf (may not work)