Monday, June 27, 2011

Purslane Salad and Grains

• 1 cup (about 6 ounces) half-peeled emmer, spelt, or pearl barley, rinsed and drained
• 6 cups water
• 1 small red onion, chopped coarse
• 2 tablespoons red-wine vinegar
• 4 medium vine-ripened tomatoes, peeled (if desired), seeded, and chopped coarse
• 1 cucumber, peeled, seeded, and chopped coarse
• 1/2 cup arugula or purslane leaves, washed well, spun dry, and chopped
• 2 tablespoons chopped fresh basil leaves
• 3 to 4 tablespoons extra-virgin olive oil
• fine sea salt to taste
• freshly ground black pepper to taste
In a 3-quart saucepan combine spelt or barley, water, and salt to taste and simmer just until tender, 35 to 40 minutes. Drain spelt in a colander and rinse with cold water. Chill spelt 30 minutes, or until cold.
While spelt is cooking and chilling, in a bowl combine onion and vinegar and let stand at room temperature. Add chilled spelt and remaining ingredients and toss salad to combine well.

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