Olive and tomato farinella

6 servings

Ingredients

Quantity Ingredient
1 cup Spelt berries
4 cups Water
½ teaspoon Salt; or to taste
1 small Red onion; chopped
8 Plum tomatoes; coarsely chopped
¼ cup Pitted and brine-cured black olives
Such as Kalamata
2 tablespoons Olive oil
¼ cup Red wine vinegar
¼ cup Chopped fresh basil leaves
½ cup Chopped arugula; stems removed
½ teaspoon Coarsely ground black pepper

Directions

Makes 6 servings

1. In a medium saucepan, combine spelt berries, water, and salt. Cook until just tender, about 1 hour. Drain, rinse with cold water, and chill.

2. In a large bowl, combine onion, tomatoes, olives, oil, vinegar, and basil. Let stand at room temperature while spelt is chilling.

3. Add cooked, chilled spelt to tomato mixture. Stir in arugula, mix well, and turn onto chilled platter. Sprinkle with black pepper and serve.

VEGAN

PER SERVING: 170 CAL (30% from fat). 5g PROT, 5.7g FAT, 25g CARB, 221mg SOD. 0mg CHOL. 6g FIBER

By "Karen C. Greenlee" <greenlee@...> on Mar 13, 1999.

Recipe by: Veggie Life Magazine, November 1998, page 61 Converted by MM_Buster v2.0l.

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