Massimo's "Farinella"

Name: Massimo's "Farinella"
Ingredients: 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

11 ingredients

5 steps

Ingredients

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

Directions

1

In a 3-quart saucepan combine spelt or barley, water, and salt to taste and simmer just until tender, 35 to 40 minutes.
2

Drain spelt in a colander and rinse with cold water.
3

Chill spelt 30 minutes, or until cold.
4

While spelt is cooking and chilling, in a bowl combine onion and vinegar and let stand at room temperature.
5

Add chilled spelt and remaining ingredients and toss salad to combine well.