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You Will Need
1 cup spelt, farro or wheat berries
2 1/2 cups vegetable stock
1 sprig rosemary
1/2 teaspoon plus a pinch of salt, divided, or to taste
2 cloves garlic, peeled
2 ounces fresh basil (1 1/2 cups leaves)
1/4 cup pine nuts
2 tablespoons lemon juice
1/4 cup extra virgin olive oil
12 baby artichokes (or one 13-ounce jar artichoke bottoms, drained)
1 whole lemon (if using fresh artichokes)
1 small red bell pepper, sliced
1 cup shelled edamame, thawed
Freshly cracked black pepper
What to Do
1. In a small, heavy saucepan, dry-toast the spelt over high heat until hot and lightly fragrant. Add the vegetable stock, rosemary, and a pinch of salt. Bring to a boil, reduce the heat to a simmer, and cover. Cook for about an hour, until tender. Drain any excess stock and cool to room temperature.
2. Make the dressing in a food processor. First, put the garlic, basil, and pine nuts in the work bowl and process to chop very finely. Add the remaining 1/2 teaspoon salt and lemon juice and process until smooth. Gradually add the olive oil to make a smooth paste.
3. If using fresh artichokes: Trim and halve the artichokes and put in a large bowl of cold water with half of the lemon. Bring a large pot of water to a boil, drain the artichokes, and boil them until a knife inserted into an artichoke enters easily.
4. In a serving bowl, toss the cooked grain, dressing, artichokes, bell pepper, and edamame. Crack black pepper over the salad and serve.
© Robin Asbell, The New Whole Grains Cookbook: Terrific Recipes Using Farro, Quinoa, Brown Rice, Barley, and Many Other Delicious and Nutritious Grains, Chronicle Books (2007)
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