Insalata Di Farro (Spelt Salad)

• Dressing:
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons vegetable broth
• 1 1/2 tablespoons extravirgin olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon red wine vinegar
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 garlic clove, crushed
• Salad:
• 1 1/4 cups uncooked spelt (farro), rinsed and drained
• 1 1/2 cups vegetable broth
• 1 cup water
• 1 cup (1-inch) cut green beans
• 3/4 cup (1/4-inch) sliced carrots
• 1/2 cup frozen green peas, thawed
• 1/2 cup frozen whole-kernel corn, thawed
• 1/2 cup marinated artichoke hearts, drained and chopped
• 1/4 cup pitted ripe olives
• 1/4 cup pitted green olives
• 1 (7-ounce) bottle roasted red bell peppers, drained and chopped

1. To prepare dressing, combine the first 9 ingredients in a small bowl, stirring well with a whisk.
2. To prepare salad, combine spelt, 1 1/2 cups broth, and 1 cup water in a saucepan, and bring to a boil. Reduce heat, and simmer 25 minutes.
3. While the spelt is cooking, bring water to a boil in a medium saucepan, and add green beans and sliced carrots. Cook until crisp-tender. Drain and plunge into cold water. Drain again. Combine spelt, green beans, carrots, and remaining ingredients in a large bowl. Add dressing, and toss well to coat. Let stand for 30 minutes, stirring occasionally.

dressing, flatleaf, vegetable broth, extravirgin olive oil, lemon juice, red wine vinegar, mustard, salt, black pepper, garlic, salad, spelt, vegetable broth, water, green beans, carrots, frozen green peas, corn, marinated artichoke hearts, olives, green olives, red bell peppers

Taken from www.myrecipes.com/recipe/insalata-di-farro-spelt-salad (may not work)