What to use instead of spelt in this recipe?

[saraclara]

Damn you Waitrose. I can't even get spelt in my local Waitrose, never mind in the bigger Tesco. And I'm not travelling ten miles to the next alternative supermarket. Also why can't we ask questions or comment under your online recipes?

So I want to make this. What can I use for the base instead? And how would I need to adapt timings etc for an alternative? I made the chicken and served it with a grain salad instead, the other day, but I want to make it 'properly' next time, as the juices looked amazing and having them soak into the grains while cooking would be a lot better I think.

https://www.waitrose.com/ecom/recipe/sticky-pomegranate-chicken

Quinoa?

Bulgar wheat?

Pearl barley.

I used this to make the grain salad, but was too nervous to use it as the base, as I've no idea about the difference in time that the alternative grains might take.

https://www.tesco.com/groceries/en-GB/products/276416057?sc_cmp=ppcGHS+-+Grocery+-+NewMPX_PMAX_All_OT_All+Products_Online+Budget_1009392**276416057*&gclid=Cj0KCQjw0IGnBhDUARIsAMwFDLmTrtMc-DxIiHnzCYbLoLvl7RdUszNsToE7Uphb9BJX4Op-bkMlLm0aAq5gEALw_wcB&gclsrc=aw.ds

This is why I wish Waitrose would allow questions and comments, so that their food economists could give advice on adaptations.

Thanks for the three suggestions above. Do you know if I'd be able to prepare them in the same way and for the same amount of time in prep and oven time as the spelt?

The recipe uses waitrose quick cook spelt which they say you need to boil for 12 minutes. That's pretty equivalent to how long you would boil quinoa or bulgur wheat for so I imagine you could use either and the cooking times will be the same.

In terms of liquid level you'd normally use a ratio of around 1:2 bulgur to water or 1:1.75 quinoa to water so you may need to adjust the liquid levels and keep an eye on it in case it's getting too dry.

Thanks @sugarplum33 . I'll have a practice run then, just to feed myself, before making it for visiting family on another occasion.

I'd use kamut or wheat berries as the closest subs for spelt grains or freekeh as next closest. All absorb flavours well as they cook.

Thanks. I actually have a bag of freekeh that I haven't tried yet. So that's worth a go.