Spelt Salad with Fava Beans

Spelt Salad with Fava Beans
Photo by Becky Luigart-Stayner


  • 3 tablespoons balsamic vinegar
  • 2 garlic cloves, crushed
  • ½ cup chopped drained oil-packed sun-dried tomato halves
  • ¼ cup chopped fresh parsley
  • 2 cups shelled unpeeled fava beans (about 2 pounds whole pods)
  • 4 cups water
  • 1/3 cup dried currants
  • + 5 more ingredients
    • ½ teaspoon freshly ground black pepper
    • 1 cup uncooked spelt or wheat berries
    • ½ teaspoon salt
    • ½ cup diced celery
    • 1 tablespoon extravirgin olive oil

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...

View full recipe at My Recipes


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