Cajun Spelt

• 3/4 cup whole spelt
• 2 tablespoons olive oil
• 1 small green bell pepper, cut into thin 1-inch strips
• 4 scallions, cut into 1/2-inch-long pieces, white and green parts separated
• 2 stalks celery, thinly sliced
• 2 ounces Canadian bacon, cut into 1/2-inch pieces
• 2 cloves garlic, thinly sliced
• 1/2 teaspoon Cajun seasoning
• 1 cup cherry tomatoes, halved
• Kosher salt

1. Combine the spelt with 1 1/2 cups of water in a medium saucepan.
2. Bring to a boil, reduce heat to medium low, cover and simmer until most of the water is absorbed and the grains are tender but still chewy, about 30 minutes.
3. Remove from the heat and let sit, covered, for 10 minutes.
4. Let cool completely (spelt can be made up to a day ahead).
5. Heat the oil in a large nonstick skillet over medium-high heat.
6. Add the bell pepper, scallion whites, celery and Canadian bacon and cook, stirring frequently, until the vegetables are crisp-tender and the ham is lightly browned, about 4 minutes.
7. Add the garlic and Cajun seasoning and cook, stirring, for 1 minute.
8. Add the spelt, tomatoes, scallion greens and 1/2 teaspoon salt cook, stirring, until the spelt and tomatoes are warmed through, about 2 minutes.
9. Transfer to a serving dish and serve hot.

whole spelt, olive oil, green bell pepper, scallions, stalks celery, bacon, garlic, cajun seasoning, cherry tomatoes, kosher salt

Taken from www.foodnetwork.com/recipes/food-network-kitchens/cajun-spelt.html (may not work)