Spelt Berries with Roasted Fennel and Orange

Name: Spelt Berries with Roasted Fennel and Orange
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 cup (200 g) spelt berries, hulled; 2½ cups (600 ml) vegetable broth; 2 whole fennel bulbs, medium, trimmed, halved lengthwise, and cut into ¾-inch (2 cm) wedges; ⅓ cup (80 ml) extra-virgin olive oil; to taste fine sea salt; to taste freshly ground black pepper; 1 whole orange, large, zested (about 2 tablespoons/10g zest) and halved for juice; ¼ cup (60 ml) freshly squeezed orange juice; ⅔ cup (85 g) sliced almonds, raw; 1 whole shallot, medium, minced; 2 whole garlic cloves, minced; 3 sprigs fresh thyme sprigs; 1 whole bay leaf; ½ teaspoon (2½ g) fennel seeds, lightly crushed (optional); ¼ cup (15 g) fresh flat-leaf parsley, chopped

From the MyKitchenBank Kitchen

Nutty, chewy spelt berries paired with caramelized roasted fennel, bright orange zest, and toasted almonds create a satisfying Mediterranean side dish. The fennel becomes sweet and tender when roasted, while the citrus cuts through the richness with fresh acidity. Naturally vegan and filling enough to serve as a light main course.

Prep: 15 min
Cook: 50 min
Wait: 45 min
Total: 1 hr 50 min
Makes: 4 servings (about 5 cups total)

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Steps

Before you start

Preheat your oven to 425°F (220°C) for roasting fennel
Rinse spelt berries under cold water to remove any dust
Have all aromatics prepped and ready before starting

1
Toast the almonds
- Heat a small skillet over medium heat.
- Add the sliced almonds and toast, stirring frequently, for 3–4 minutes until they are golden and fragrant.
- Transfer to a plate and set aside.
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Ready when: Almonds are golden and smell toasted
Tip: Watch closely—almonds burn quickly. Remove them as soon as they're fragrant.
2
Roast the fennelOven 425°F / 220°C
- Toss the fennel wedges with 2 tablespoons (30 ml) of olive oil, sea salt, and black pepper.
- Spread in a single layer on a rimmed baking sheet.
- Roast at 425°F (220°C) for 25–30 minutes, stirring halfway through, until the fennel is tender and the cut sides are deeply browned and caramelized.
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Ready when: Fennel wedges are golden-brown and fork-tender
Tip: Don't crowd the sheet—give fennel space so it caramelizes rather than steams.
3
Cook the spelt berries
- In a medium saucepan, bring 2.5 cups (600 ml) of vegetable broth to a boil.
- Add the spelt berries, reduce heat to medium-low, and simmer uncovered for 40–45 minutes, stirring occasionally.
- The berries should be tender but still chewy, with most of the liquid absorbed.
- If liquid remains when berries are tender, drain any excess.
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Ready when: Berries are tender but still have a slight bite, liquid mostly absorbed
Tip: Spelt berries vary in cooking time depending on age—start checking at 35 minutes.
4
Bloom aromatics and seeds
- While the spelt cooks, warm 1 tablespoon (15 ml) of olive oil in a separate small skillet over medium heat.
- Add the minced shallot and crushed fennel seeds (if using), and cook for 2–3 minutes, stirring often, until the shallot softens and is fragrant.
- Add the minced garlic and cook for another 30 seconds.
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Ready when: Shallot is soft and translucent, garlic is fragrant
Tip: Keep the heat at medium so the garlic doesn't brown or turn bitter.
5
Combine spelt and aromatics
- Once the spelt berries are tender, add the bloomed shallot mixture, bay leaf, and thyme sprigs directly to the saucepan.
- Stir well to combine and cook together over medium heat for 1 minute to let the flavors meld.
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Ready when: Aromatics are evenly distributed
6
Add citrus and roasted fennel
- Remove the saucepan from heat.
- Stir in the orange zest, the ¼ cup (60 ml) of freshly squeezed orange juice, and all the roasted fennel wedges.
- Gently fold together until everything is evenly mixed.
- Taste and adjust seasoning with salt and pepper.
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Ready when: All ingredients are evenly incorporated
Tip: The residual heat will slightly warm the orange juice and meld the flavors without overcooking anything.
7
Rest and finish
- Let the spelt mixture rest in the covered saucepan for 5 minutes.
- Remove and discard the bay leaf and thyme sprigs.
- Transfer to a serving bowl or platter, top with the toasted almonds and fresh parsley, and drizzle with an additional 2 tablespoons (30 ml) of olive oil if desired.
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Ready when: Dish is warm and cohesive
Tip: The final drizzle of olive oil adds richness and helps the almonds stay crunchy on top.

Good to know

Tips

Spelt berries have a distinctly chewy, satisfying texture that sets them apart from other grains. They hold their shape even when fully cooked, unlike farro or wheat berries.
If your fennel bulbs are large, cut the wedges slightly larger to prevent them from falling apart during roasting.
This dish is naturally vegan and works beautifully as a light main course or a substantial side. It pairs well with roasted fish, grilled chicken, or sautéed greens.
Toasting the almonds separately keeps them crunchy and prevents them from softening in the warm spelt. This textural contrast is essential to the dish.

Make ahead

You can prepare the spelt berries 1 day ahead—store them in an airtight container in the refrigerator. Roast the fennel the day of serving for the best caramelization and texture. Warm both gently in a wide saucepan over medium heat before finishing with the citrus and toasted almonds.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat with a splash of vegetable broth or water, stirring occasionally. The almonds are best added fresh just before serving to maintain their crunch. Do not freeze.

Substitutions

vegetable broth → water or light chicken broth. Use water for a milder, more neutral flavor; the spelt's nuttiness will shine. Chicken broth will add a subtle savory note but is not vegan.
sliced almonds, raw → toasted walnuts, pecans, or pine nuts. Any toasted nut will add the same textural contrast. Walnuts will introduce a slightly earthier note; pine nuts are more delicate and buttery.
fennel bulbs, medium → leeks or radishes. Leeks will be milder and creamier; radishes will add peppery crunch. Both roast well and pair beautifully with orange.
fresh flat-leaf parsley → fresh mint, basil, or cilantro. Mint and cilantro brighten the dish; basil adds an Italian note. All work with the Mediterranean flavor profile.