Epeautre in Red Wine

• 1 cup epeautre or spelt (or substitute wheat berries)
• 2 cups red wine or white wine, chicken stock or water
• 2 bay leaves
• 1 teaspoon fine sea salt

1. In a 1-quart copper saucepan, combine the epeautre, cooking liquid, bay leaves and teaspoon of salt.
2. Bring to a boil over high heat.
3. Immediately reduce the heat to low, cover and cook until the liquid is absorbed and the grains are puffed and tender.
4. Let stand, covered, for at least 5 minutes.
5. Discard the bay leaves and season to taste.
6. Serve warm or at room temperature.

spelt, red wine, bay leaves, salt

Taken from www.foodandwine.com/recipes/aspen-2003-epeautre-in-red-wine (may not work)