|1 cup||uncooked spelt or wheat berries|
|2 cups||shelled unpeeled fava beans|
|1/2 cup||chopped drained oil-packed sun-dried tomato halves|
|1/2 cup||diced celery|
|1/3 cup||dried currants|
|3 tbsp||balsamic vinegar|
|1 tbsp||extravirgin olive oil|
|1/2 tsp||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.
CALORIES 190 (22% from fat); FAT 4.6g (sat 0.5g,mono 2.5g,poly 0.5g); IRON 2.8mg; CHOLESTEROL 0.0mg; CALCIUM 40mg; CARBOHYDRATE 35.4g; SODIUM 252mg; PROTEIN 6.2g; FIBER 2.9g