Spelt Bowl with Roasted Rabbit, Root Vegetables, and Thyme Vinaigrette

Ingredients

• •1 cup pearl spelt
• •1 whole rabbit (about 3 lbs), cut into pieces
• •2 medium carrots, cut into chunks
• •2 medium parsnips, cut into chunks
• •1 medium celery root, peeled and cubed
• •3 tablespoons olive oil
• •4 sprigs fresh thyme
• •2 tablespoons red wine vinegar
• •1 tablespoon Dijon mustard
• •to taste Salt and pepper
• •2 cups chicken or vegetable stock

Directions

1. 1Preheat oven to 425°F. Toss rabbit pieces and root vegetables with 2 tablespoons olive oil, salt, pepper, and 2 sprigs thyme. Roast for 45-50 minutes until rabbit is tender and vegetables are caramelized.
2. 2Meanwhile, cook pearl spelt in salted boiling water for 25-30 minutes until tender but still slightly chewy. Drain and set aside.
3. 3Whisk together red wine vinegar, Dijon mustard, remaining 1 tablespoon olive oil, and 2 finely chopped sprigs of fresh thyme in a small bowl. Season with salt and pepper.
4. 4Divide cooked spelt among serving bowls. Top with roasted rabbit pieces and vegetables.
5. 5Drizzle vinaigrette over each bowl and serve warm.

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