Branching out from my farro addiction, I’ve moved on to spelt. OK yes, for those in the know, they are very similar. And quite honestly I think most of the recipes I’ve posted for farro could be used on spelt, and vice-versa. I absolutely adore the salsa verde with walnuts that I used to dress this dish. The addition of green beans obviously adds nutritional value, but I admit I ate the green beans first so I could savor the spelt. Asparagus would be another great option in lieu of the green beans. Fortunately I have plenty of left overs.

Ingredients:

• 1.5 lbs green beans, trim the ends then slice into 1″ pieces
• 1 c. spelt
• 2.5 c. water

1. Start the spelt by rising well then soaking in the water. If you have the time, bring this to a boil then immediately turn off the heat and let it sit for about an hour.
2. After soaking (if you had time), bring the spelt & water to a boil then lower heat to low and cover. Simmer for about 30 minutes if soaked, and closer to an hour if no soaked. If you have excess water, drain. If your water disappears and the grain isn’t cooked – add some more.
3. Bring a large pot of water to a boil. Add green beans (in batches if necessary). Cook beans ~ 3-5 minutes. Drain.

Salsa Verde with Walnuts:

• 1/2 c. finely chopped walnuts
• 1 c. finely chopped parsley
• 1 clove garlic, minced
• 2 T. minced fresh herb (tarragon, sage, rosemary – whatever you have)
• 2 T. capers, drained then chopped
• 1 t. balsamic vinegar
• 1/2 c. olive oil
• salt and pepper

1. Combine all ingredients up to the capers. Mix well.
2. Sprinkle the vinegar over the mixture, mix.
3. Add olive oil and mix well.
4. Allow this to sit and flavors to meld. Salt and pepper to taste.

Finish the dish: In a large bowl add the spelt. Top with the salsa verde. As they are complete, add the green beans. Mix all well and serve warm.