Spelt Grain Salad

By Bailey1_

Ingredients

• 1 1/2 cups dry spelt kernels
• 6 cups water
• 2 1/4 tsp salt or to taste
• 1 large clove garlic, chopped
• 2 Tbsp balsamic vinegar
• 1/4 tsp freshly ground pepper or to taste
• 1/4 cup extra-virgin olive oil
• 2 tomatoes, seeded, diced small
• 1 small sweet onion, chopped
• 1/4 cup each: chopped chives, chopped flat-leaf parsley, chopped fresh basil

Preparation

Step 1

Put spelt and water in medium pan. Bring to boil on high heat. Turn heat to medium-low. Cover and simmer until almost tender, about 40 minutes. Add 2 teaspoons salt. Simmer until tender but still chewy, about 10 minutes. Drain well. Transfer to large serving bowl. Cool to room temperature.

In a medium bowl, mash garlic and 1/4 teaspoon salt to a paste with a fork or pestle. Whisk in vinegar and pepper. Whisk in oil.

Add tomatoes, onion, chives, parsley and basil to the cooled spelt. Toss to combine. Add vinegar mixture. Toss to coat. Adjust salt and pepper if needed. Serve at room temperature. Makes about 6 cups.