Spelt Salad With Fava Beans

• 1 cup uncooked spelt or wheat berries
• 4 cups water
• 2 cups shelled unpeeled fava beans (about 2 pounds whole pods)
• 1/2 cup chopped drained oil-packed sun-dried tomato halves
• 1/2 cup diced celery
• 1/3 cup dried currants
• 3 tablespoons balsamic vinegar
• 1 tablespoon extravirgin olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 garlic cloves, crushed
• 1/4 cup chopped fresh parsley

1. 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.
2. 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.
3. 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.

berries, water, fava beans, tomato halves, celery, currants, balsamic vinegar, extravirgin olive oil, salt, freshly ground black pepper, garlic, parsley

Taken from www.myrecipes.com/recipe/spelt-salad-with-fava-beans (may not work)