This recipe was OK, but not great. I added additional salt and lemon juice and served it chilled. I probably won't make it again, but it was fun giving it a try.
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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