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1
Rinse the kamut, farro or spelt and cover with boiling water.
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2
Soak for 1 hour and drain (alternatively, soak overnight in water from the tap).
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3
Combine with 1 quart water in a saucepan.
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4
Bring to a boil, add salt to taste (I use about 3/4 teaspoon), reduce the heat, cover and simmer 50 minutes, or until the grains are tender and just beginning to splay at one end.
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5
Drain off excess water (use for stocks if desired) and return the grains to the pot.
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6
Cover until ready to serve.
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7
Wilt the spinach: Blanch for 20 seconds in salted boiling water, steam for 1 to 2 minutes, or wilt in a dry frying pan in the liquid remaining on the leaves after washing.
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8
Transfer to a bowl of cold water, drain and squeeze out excess water, taking the spinach up by the handful.
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9
Chop coarsely.
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10
Heat 1 tablespoon of the olive oil over medium heat in a medium-size skillet and add the onion.
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11
Cook, stirring often, until onion is tender and aromatic, 5 to 6 minutes, and add a generous pinch of salt and the garlic.
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12
Cook, stirring, until fragrant, about 30 seconds to a minute, and add the spinach, thyme and rosemary.
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13
Stir together for a minute, just until the spinach is coated with oil and infused with the garlic and herbs.
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14
Season to taste with salt and pepper and remove from the heat.
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15
Spoon about 1/2 cup of kamut or spelt into bowls or onto plates.
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16
Top with the spinach and onion.
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17
Drizzle on a little olive oil, top with walnuts and crumbled feta, and serve.
