LonghornGal
06-22-2005, 10:05 PM
Ok, this was originally Spelt Salad with Fava beans. But I tried a fava bean and wasn't impressed, so I left them out.
It was very easy and got good reviews from the supper club. The hardest part was finding whole spelt (thanks Central Market!) I just set the spelt up to simmer while I did other things - no stirring required, and you can't really overcook it. I'm looking forward to leftovers for lunch.
* Exported from MasterCook *
Spelt Salad with Fava Beans
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup uncooked spelt or wheat berries
4 cups water
2 cups shelled unpeeled fava beans (about 2 pounds whole pods)
1/2 cup chopped drained oil-packed sun-dried tomato halves
1/2 cup diced celery
1/3 cup dried currants
3 tablespoons balsamic vinegar
1 tablespoon extravirgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 garlic cloves -- crushed
1/4 cup chopped fresh parsley
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 and discard tough outer skins from beans.
Combine spelt, fava beans, tomatoes, celery, and currants in a large bowl. Combine vinegar and next 4 ingredients (through garlic), stirring with a whisk. Drizzle over spelt mixture; toss well to coat. Sprinkle with parsley.
Yield: 6 servings (serving size: 1 cup)
NUTRITION PER SERVING
CALORIES 190(22% from fat); FAT 4.6g (sat 0.5g,mono 2.5g,poly 0.5g); PROTEIN 6.2g; CHOLESTEROL 0.0mg; CALCIUM 40mg; SODIUM 252mg; FIBER 2.9g; IRON 2.8mg; CARBOHYDRATE 35.4g
Cynthia Nicholson
Cooking Light, JUNE 2005
Yield:
"6 cups"
- - - - - - - - - - - - - - - - - -
NOTES : Spelt is a nutty-tasting grain that's similar in taste and texture to wheat berries. Look for it in health-food stores and the natural-foods aisle of large supermarkets. Once the fava beans are shelled, their tough outer skins need to be peeled; blanching and then rinsing the beans in cool water makes the skins easier to remove.
What is spelt?
Spelt's popularity is due partly to its flavor and partly because it has a great nutritional profile. The rich flavor of this wheat is sweet and nutty. It contains eight of the essential amino acids and is naturally high in fiber. The chewy texture makes a satisfying pilaf or hot cereal. It has a high gluten content and can be substituted for all the wheat flour called for in a recipe.
To Germans, it is known as dinkel, Italians as faro, and Americans as spelt. Whatever the name, spelt has been around since 7,000 BC and of the three "ancient wheats" is the most widely available in the United States. Saint Hildegard von Bingen was recorded in medieval European manuscripts as having often used spelt as a healing food.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
It was very easy and got good reviews from the supper club. The hardest part was finding whole spelt (thanks Central Market!) I just set the spelt up to simmer while I did other things - no stirring required, and you can't really overcook it. I'm looking forward to leftovers for lunch.
* Exported from MasterCook *
Spelt Salad with Fava Beans
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup uncooked spelt or wheat berries
4 cups water
2 cups shelled unpeeled fava beans (about 2 pounds whole pods)
1/2 cup chopped drained oil-packed sun-dried tomato halves
1/2 cup diced celery
1/3 cup dried currants
3 tablespoons balsamic vinegar
1 tablespoon extravirgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 garlic cloves -- crushed
1/4 cup chopped fresh parsley
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 and discard tough outer skins from beans.
Combine spelt, fava beans, tomatoes, celery, and currants in a large bowl. Combine vinegar and next 4 ingredients (through garlic), stirring with a whisk. Drizzle over spelt mixture; toss well to coat. Sprinkle with parsley.
Yield: 6 servings (serving size: 1 cup)
NUTRITION PER SERVING
CALORIES 190(22% from fat); FAT 4.6g (sat 0.5g,mono 2.5g,poly 0.5g); PROTEIN 6.2g; CHOLESTEROL 0.0mg; CALCIUM 40mg; SODIUM 252mg; FIBER 2.9g; IRON 2.8mg; CARBOHYDRATE 35.4g
Cynthia Nicholson
Cooking Light, JUNE 2005
Yield:
"6 cups"
- - - - - - - - - - - - - - - - - -
NOTES : Spelt is a nutty-tasting grain that's similar in taste and texture to wheat berries. Look for it in health-food stores and the natural-foods aisle of large supermarkets. Once the fava beans are shelled, their tough outer skins need to be peeled; blanching and then rinsing the beans in cool water makes the skins easier to remove.
What is spelt?
Spelt's popularity is due partly to its flavor and partly because it has a great nutritional profile. The rich flavor of this wheat is sweet and nutty. It contains eight of the essential amino acids and is naturally high in fiber. The chewy texture makes a satisfying pilaf or hot cereal. It has a high gluten content and can be substituted for all the wheat flour called for in a recipe.
To Germans, it is known as dinkel, Italians as faro, and Americans as spelt. Whatever the name, spelt has been around since 7,000 BC and of the three "ancient wheats" is the most widely available in the United States. Saint Hildegard von Bingen was recorded in medieval European manuscripts as having often used spelt as a healing food.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0