Air Fryer Charred Shallot and Crispy Breadcrumb Spelt

Steps

1. 1

   Simmer spelt on stovetop

   • In a medium saucepan, bring 3 cups (720 ml) vegetable broth or water to a boil over medium-high heat.
   • Add the rinsed spelt berries and 1 tablespoon (15 ml) of the olive oil.
   • Stir once, then reduce heat to low and simmer uncovered for 20–22 minutes, stirring occasionally, until the spelt is tender but still has a slight bite (it should not be mushy).
   • The grain should absorb most of the liquid; if excess broth remains, drain it.

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   Ready when: Spelt grains are tender with a slight chewy bite, broth is mostly absorbed

   Tip: Don't drain spelt completely—a little residual moisture helps it stay fluffy. Overcooking turns it mushy.

2. 2

   Toss shallots and season

   • While the spelt cooks, pat the halved shallots dry.
   • In a small bowl, whisk together 3 tablespoons (45 ml) of olive oil with 1 teaspoon (5 g) sea salt and 0.5 teaspoon (1 g) black pepper.
   • Add the minced garlic and red pepper flakes (if using).
   • Toss the shallots in this mixture until evenly coated, then spread them cut-side down on a piece of parchment paper or directly on the air fryer tray.

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   Ready when: Shallots are evenly coated with oil and garlic mixture

   Tip: Pat shallots dry so they char and caramelize instead of steaming—this creates deep flavor.

3. 3

   Air fry shallots until charredOven 375°F / 190°C

   • Arrange the oiled shallots cut-side down on the air fryer tray.
   • Air fry at 375°F (190°C) for 15–18 minutes, shaking the basket or tray halfway through (around the 8-minute mark), until the cut surfaces are deeply charred and caramelized and the shallots are fork-tender.
   • The edges should look blackened and crispy.

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   Ready when: Shallots have deep brown-to-black char on cut surfaces and are tender when pierced with a fork

   Tip: Shake the basket at the halfway mark to ensure even charring on both flat and rounded surfaces.

4. 4

   Toast breadcrumbsOven 375°F / 190°C

   • Place 0.75 cup (85 g) panko breadcrumbs in a bowl and drizzle with 2 tablespoons (30 ml) olive oil.
   • Toss to coat evenly.
   • Spread on the air fryer tray and air fry at 375°F (190°C) for 5–7 minutes, shaking the tray or basket every 2 minutes, until golden brown and very crispy.
   • Watch closely—breadcrumbs burn quickly.
   • Remove to a clean plate.

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   Ready when: Breadcrumbs are deep golden brown and smell nutty; they crisp as they cool

   Tip: Shake every 2 minutes to prevent burning. Breadcrumbs continue to crisp as they cool, so remove them when still slightly soft.

5. 5

   Assemble the pilaf

   • Chop the charred shallots into 0.5-inch (1.3 cm) pieces.
   • Transfer the cooked spelt to a large bowl.
   • Add the chopped shallots and any charred oil from the air fryer tray.
   • Toss gently to combine.
   • Taste and adjust seasoning with more salt and pepper as needed.

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   Ready when: Spelt and shallots are evenly combined and seasoned

   Tip: Include the caramelized oil that pools in the air fryer tray—it adds rich flavor.

6. 6

   Finish with toppings

   • Transfer the pilaf to a serving bowl or platter.
   • Top with the crispy toasted breadcrumbs.
   • If using, garnish with chopped fresh parsley and a light dusting of lemon zest.
   • Serve warm.

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   Ready when: Pilaf is plated with breadcrumb topping visible and aromatic

   Tip: Add the breadcrumbs and garnish just before serving so they stay crispy and don't soften into the warm grain.