->Spelt Salad <-

Makes 6 servings.

2 cups whole, hulled spelt

3 cups vegetable stock

2 t salt

2 cups fresh shelled peas

2 cups yellow corn kernels

6 T fresh lemon juice

2/3 cup extra virgin olive

3/4 t black pepper

1 cup cubed peaches

1 cup diced red bell pepper

1 cup chopped scallion

3 T minced shallot

2 t ground cumin

2 t minced fresh mint

Rinse and drain spelt. In a pot with a tight fitting lid, mix spelt,

stock, and 3/4 t salt. Cover and bring to a boil. Reduce heat and 1 hour and 15 minutes. Add peas and corn. Cover and set aside

to cool.

Meanwhile, in a small bowl, dissolve remaining 1 1/2 t. salt in

lemon juice. Stir in oil and pepper. Set aside. In a large bowl,

toss cooled spelt mixture with peaches, peppers, scallion, shallots,

and cumin. Toss with reserved dressing. Add mint garnish.