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Spelt Salad with Fava Beans

Becky Luigart-Stayner
Yield 6 servings (serving size: 1 cup)
Spelt is a nutty-tasting grain that's similar in taste and texture to wheat berries. Look for it in health-food stores and the natural-foods aisle of large supermarkets. Once the fava beans are shelled, their tough outer skins need to be peeled; blanching and then rinsing the beans in cool water makes the skins easier to remove.

Ingredients

  • 1 cup uncooked spelt or wheat berries
  • 4 cups water
  • 2 cups shelled unpeeled fava beans (about 2 pounds whole pods)
  • 1/2 cup chopped drained oil-packed sun-dried tomato halves
  • 1/2 cup diced celery
  • 1/3 cup dried currants
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon extravirgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 garlic cloves, crushed
  • 1/4 cup chopped fresh parsley

Nutrition Information

  • calories 190
  • caloriesfromfat 22 %
  • fat 4.6 g
  • satfat 0.5 g
  • monofat 2.5 g
  • polyfat 0.5 g
  • protein 6.2 g
  • carbohydrate 35.4 g
  • fiber 2.9 g
  • cholesterol 0.0 mg
  • iron 2.8 mg
  • sodium 252 mg
  • calcium 40 mg

How to Make It

  1. Place spelt in a large saucepan; cover with water to 2 inches above spelt. Bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until spelt is tender. Drain.

  2. Bring 4 cups water to a boil in a medium saucepan. Add fava beans; cook 2 minutes. Drain and rinse with cold water; drain. Remove and discard tough outer skins from beans.

  3. Combine spelt, fava beans, tomatoes, celery, and currants in a large bowl. Combine vinegar and next 4 ingredients (through garlic), stirring with a whisk. Drizzle over spelt mixture; toss well to coat. Sprinkle with parsley.