Insalata Di Farro (Spelt Salad)

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

This salad is delicious served chilled or at room temperature. Make it a day ahead to let the flavors blend and bloom. It can be part of a light lunch with some crusty bread and fresh fruit or can work as a side dish for a simple meat or poultry entrée.

Ingredients

• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons vegetable broth
• 1 1/2 tablespoons extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon red wine vinegar
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 garlic clove, crushed
• 1 1/4 cups uncooked spelt (farro), rinsed and drained
• 1 1/2 cup vegetable broth
• 1 cup water
• 1 cup (1-inch) cut green beans
• 3/4 cup (1/4-inch) sliced carrots
• 1/2 cup frozen green peas, thawed
• 1/2 cup frozen whole-kernel corn, thawed
• 1/2 cup marinated artichoke hearts, drained and chopped
• 1/4 cup pitted ripe olives
• 1/4 cup pitted green olives
• 1 (7-ounce) bottle roasted red bell peppers, drained and chopped

Directions

1. To prepare dressing, combine first 9 ingredients in a small bowl, stirring well with a whisk.
2. To prepare salad, combine spelt , 1 1/2 cups broth, and 1 cup water in a saucepan, and bring to a boil.
3. Reduce heat, and simmer 25 minutes.
4. Drain.
5. While spelt is cooking, bring water to a boil in a medium saucepan, and add beans and carrots.
6. Cook until cirsp-tender.
7. Drain and plunge into cold water.
8. Drain again.
9. Combine spelt, beans, carrots, peas, and remaining 5 ingredients in a large bowl.
10. Add dressing, and toss well to coat.
11. Let stand 30 minutes, stirring occasionally.

Yield: 6 servings (serving size: 1 cup)