Spelt Salad with Fava Beans

Spelt Salad with Fava Beans Recipe
Becky Luigart-Stayner
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.

Yield:

6 servings (serving size: 1 cup)

Recipe from

Nutritional 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

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

Preparation

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.

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.

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.

Note:

Cynthia Nicholson,

June 2005
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