Italian Farinella

ingredients

• 1 cup (about 3/4 cup) half-peeled emmer, spelt, or pearl barley, rinsed and drained
• 1 1/2 quarts 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
• 1/4 cup extra-virgin olive oil
• fine sea salt to taste
• freshly ground black pepper to taste

directions

In a 3 quarts saucepan combine spelt or barley, water, and salt to taste and simmer just until tender, 38 minutes. Drain spelt in a colander and rinse with cold water. Chill spelt 30 minutes, or until cold.

While spelt is cooking and chilling, in a bowl combine onion and vinegar and let stand at room temperature. Add chilled spelt and remaining ingredients and toss salad to combine well.