Spelt is special, but it's such a little-known ingredient that its benefits may go uneaten.

Spelt is an ancient European grain that is related to wheat. If yogurt parfaits or other current commercial products that use the nutritional powerhouse get us curious to include it in our own cooking that's a bonus.

Although a bit lower in fiber than wheat, spelt is up to 25 percent higher in protein and includes elevated amounts of B vitamins. It's sold in some supermarkets and health food stores as flour, flakes and cereal and is known for being easy to digest, which is part of why it was include in some yogurt brands.

When sold in nuggets, spelt can be cooked like rice in boiling water and, in addition to in European food, has been popular for centuries in Middle Eastern and other ethnic dishes, such as Indian.

It has a much harder outer shell than wheat flour. This allows it to keep away pollutants and maintain freshness, nutrients and flavor. That, too, is a bonus since it is nutty and slightly sweet.

This delicious curried salad shows off some of spelt's tempting traits.

CURRIED SPELT SALAD

2 cups spelt, rinsed (or substitute semi-pearled farro or whole wheat berries if necessary)

1 teaspoon kosher salt, plus more for seasoning

2 tablespoons vegetable oil

2 1/2 teaspoons curry powder (such as Madras)

2 teaspoons yellow mustard seeds

3/4 teaspoon ground cardamom

3/4 teaspoon ground coriander

6 small carrots, peeled, cut into 1/4-inch dice

Freshly ground black pepper

1/4 cup apple cider vinegar

1 cup thinly sliced red onion (about 1/2 large onion)

1/2 lemon cut lengthwise, ends removed, finely chopped with peel (about 1/2 cup)

3 cups shredded cooked chicken (from 1 store-bought rotisserie chicken), optional

2 cups baby or wild arugula

2 cups (packed) cilantro sprigs with tender stems, plus more for garnish

2 tablespoons extra-virgin olive oil

Yields 6 to 8 servings.

Place spelt and 1 teaspoon kosher salt in a medium pot. Add water to cover by 1 1/2 inches. Bring to a boil; reduce heat to medium-low and simmer, uncovered, until spelt is tender and water is mostly absorbed, about 1 hour (or follow package instructions if using a substitute products).

Meanwhile, heat vegetable oil in a medium saucepan over medium heat. Add curry, mustard seeds, cardamom, and coriander; cook, stirring often, until spices are fragrant and mustard seeds begin to pop, 2 to 3 minutes. Stir in carrots and season with salt and pepper. Cook, stirring often, until carrots are crisp-tender, 5 to 6 minutes.

Add vinegar and stir until evaporated, 1 to 2 minutes. Stir in onion and lemon. Remove pan from heat and stir until onion is wilted, 1 to 2 minutes. Add vegetable mixture to bowl with spelt. Season to taste with salt and pepper. Let cool. The aforementioned can be made 1 day ahead. Cover tightly and chill.

Add chicken, arugula, 2 cups cilantro, and olive oil to spelt mixture; toss to combine. Transfer salad to a large platter. Garnish with cilantro sprigs.

-Epicurious.com

PEANUT BUTTER-CHOCOLATE CHIP SPELT COOKIES

1 1/2 cups crunchy peanut butter

2 1/4 cups spelt flour

1 teaspoon baking soda

1 teaspoon salt

1 1/2 cups maple syrup

2 teaspoons vanilla extract

1 1/2 cup vegan and/or sugar-free chocolate chips

Yields 24 cookies.

Preheat oven to 375 F. Coat baking sheets with cooking spray, or line with parchment paper.

Spoon peanut butter into microwave-safe bowl, and heat on high power 30 to

45 seconds, or until melted, stirring once or twice.

Combine flour, baking soda and salt in large bowl. Stir in peanut butter, maple syrup and vanilla until blended. Fold in chocolate chips.

Drop 2 tablespoons dough for each cookie onto prepared baking sheet, and flatten slightly. Bake 15 to 17 minutes, or until golden brown. Cool 5 minutes, then transfer to wire rack to cool completely.

-VegetarianTimes.com

AFTER-WORK GOURMET COOKBOOK SHELF

Do you need to make room in your cookbook collection for another burger book? Perhaps if it is "The Great American Burger Book" by George Motz. The important differentiation here is that these are what Motz, who previously authored the excellent "Hamburger America," considers the nation's best regional burgers. He instructs you how to keep them authentic while preparing them at home. This means you will deliciously be expanding your casual meal repertoire to include such gems as a tortilla burger from New Mexico, slaw burger from North Carolina and "swine and cheese" burger from Texas.

Photo courtesy of Epicurious.com

Spelt, highlighted in this spicy salad, is a nutty and slightly sweet ancient grain that has higher protein than wheat.

Lisa Messinger is a first-place winner in food writing from the Association of Food Journalists and the author of seven food books, including "Mrs. Cubbison's Best Stuffing Cookbook" and "The Sourdough Bread Bowl Cookbook." To find out more about Lisa Messinger and read features by other Creators Syndicate writers and cartoonists, visit the Creators Syndicate website at www.creators.com.