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Spelt Salad

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SPELT SALAD WITH CORN

2 cups whole, hulled spelt                     3 cups vegetable stock
2 t. salt                                                 2 cups fresh shelled peas
2 cups yellow corn kernels                     6 T. fresh lemon juice
2/3 cup extra virgin olive                       ¼ t. black pepper
1 cup cubed peaches                            1 cup diced red bell pepper
1 cup chopped scallion                         3 T. minced shallot
2 t. ground cumin                                  2 t. minced fresh mint

Rinse and drain spelt. In a pot with a tight fitting lid, mix spelt, stock, and ½ t. salt. Cover and bring to a boil. Reduce heat and simmer 1 hour and 15 minutes. Add peas and corn. Cover and set aside to cool.

Meanwhile, in a small bowl, dissolve remaining 1 ½ t. salt in lemon juice. Stir in oil and pepper. Set aside. In a large bowl, toss cooled spelt mixture with peaches, peppers, scallion, shallots, and cumin. Toss with reserved dressing. Add mint garnish. Makes six servings.

Nutritional data per serving: Calories 531; protein 13 grams, carbohydrates 76 grams, fat 26 grams, cholesterol none, sodium 830 grams.

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This page  modified on 07/03/07 .  Comments or questions?