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