Spelt and Leek Stew with Rosemary
A hearty, ancient-inspired stew featuring nutty spelt berries and tender leeks, finished with fragrant rosemary. This mediterranean-inspired vegetarian ready in about 70 minutes pairs spelt berries, medium, thinly sliced leeks, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup spelt berries
- 2 medium, thinly sliced leeks
- 4 cups vegetable broth
- 2 sprigs fresh rosemary
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Rinse 1 cup spelt berries under cold water, then combine with 4 cups vegetable broth and 2 sprigs fresh rosemary in a medium pot. Bring to a gentle boil over medium heat, then reduce to low, cover, and simmer for 45 minutes until berries are tender.
- Step 2: While stew simmers, heat 2 tbsp olive oil in a skillet over medium heat. Add 2 medium thinly sliced leeks and cook for 8 minutes, stirring occasionally, until softened and golden at edges.
- Step 3: Remove rosemary sprigs from the pot. Stir in the cooked leeks, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer uncovered for 5 minutes to meld flavors, then taste and adjust seasoning.
Frequently asked questions
How long does Spelt and Leek Stew with Rosemary take to make?
Total time is about 70 minutes (15 min prep + 55 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spelt and Leek Stew with Rosemary?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spelt berries from drying out.
Can I substitute ingredients in Spelt and Leek Stew with Rosemary?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spelt and Leek Stew with Rosemary for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Spelt and Leek Stew with Rosemary?
Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
The rosemary and leek combination is perfect. A great vegetarian dish that's easy to make.
- ★★★★★
Loved this! Made it for dinner and the whole family was impressed. So flavorful.
- ★★★★☆
A comforting stew that was easy to make. Slightly bland for my taste, but still good.
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