This wasn't as good as I thought it would be. I did add the feta cheese and agave which made it taste worlds better but it still wasn't anything to rave about.
Spelt Salad with White Beans and Artichokes
Spelt (also called farro) is a high-protein grain with a mellow nutty flavor, and it provides an alternative to bulgur for those who have wheat allergies. (Bulgur is a good substitute if you do not have spelt for this dish.) It's nice chilled or at room temperature. Include a cluster of red grapes and crusty Italian bread in your bag. Spelt Salad with White Beans and Artichokes is a delicious dish that you will make again and again.
More From Cooking Light
- Calories: 204
- Calories from fat: 29%
- Fat: 6.5g
- Saturated fat: 0.8g
- Monounsaturated fat: 4g
- Polyunsaturated fat: 0.9g
- Protein: 7.4g
- Carbohydrate: 30.7g
- Fiber: 4.9g
- Cholesterol: 0.0mg
- Iron: 3.2mg
- Sodium: 437mg
- Calcium: 40mg
- 1 1/4 cups uncooked spelt (farro), rinsed and drained
- 2 1/2 cups water
- 1/3 cup chopped fresh mint
- 1/3 cup chopped fresh parsley
- 1/4 cup minced red onion
- 3 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 (15-ounce) can navy beans, rinsed and drained
- 1 (14-ounce) can artichoke hearts, drained and chopped
- Combine spelt and 2 1/2 cups water in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until tender and liquid is absorbed.
- Combine cooked spelt, mint, and the remaining ingredients in a large bowl, stirring well. Cover and store in the refrigerator.
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