| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegan | Veglife1 | 6 | servings | |
INGREDIENTS
| 1 | c | Spelt berries |
| 4 | c | Water |
| 1/2 | ts | Salt; or to taste |
| 1 | sm | Red onion; chopped |
| 8 | Plum tomatoes; coarsely chopped | |
| 1/4 | c | Pitted and brine-cured black olives |
| Such as Kalamata | ||
| 2 | tb | Olive oil |
| 1/4 | c | Red wine vinegar |
| 1/4 | c | Chopped fresh basil leaves |
| 1/2 | c | Chopped arugula; stems removed |
| 1/2 | ts | Coarsely ground black pepper |
INSTRUCTIONS
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@bellsouth.net> on Mar 13, 1999. Recipe by: Veggie Life Magazine, November 1998, page 61 Converted by MM_Buster v2.0l.
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