Soak the spelt in water for several hours; overnight if it is convenient. Drain and then rinse well. Place the spelt berries in a heavy bottom pan and cover with water—by two or three inches—and bring to a boil, and reduce heat to a simmer. Stir from time to time. You may have to add more water during the cooking time of 45 minutes to an hour.
Once the berries are softened with a little bite left, you can keep them in the fridge for up to three days (if you need to “refresh” them after three days, bring to a quick boil, drain and rinse and use right away.)
Use them as a cereal (add to oats or quinoa and mix with berries and nuts).
Use them in a grain salad– mix with some shredded vegetables (carrots, celery, cucumber), a vinaigrette, salt and pepper and maybe some eggs or beans for a vegetarian lunch.
Substitute cooked spelt berries for any recipe that calls for brown rice, or make a savory rice-like side dish: Heat a little oil in a large saute pan. Add minced green onion. Saute the onion to soften but not color. Add two cups of cooked spelt. Add some chicken stock and cook until the liquid is evaporated. Season well with salt and pepper, add a tablespoon of minced parsley.