• Ingredients: 21
  • Serves: 4

Massimo’s "farinella" with half-peeled emmer, spelt, or pearl barley, rinsed and drained, water, small red onion, chopped coarse, red-wine vinegar, medium vine-ripened tomatoes, peeled , seeded, and chopped coarse, cucumber, peeled, seeded, and chopped coarse, arugula or purslane leaves, washed well, spun dry, and chopped, chopped fresh basil leaves, extra-virgin olive oil, fine sea salt to taste, freshly ground black pepper to taste.

Ingredients

  • 1 cup half-peeled emmer, spelt, or pearl barley, rinsed and drained
  • 6 cups water
  • 1 small red onion, chopped coarse
  • 2 tbsps. red-wine vinegar
  • 4 medium vine-ripened tomatoes, peeled , seeded, and chopped coarse
  • 1 cucumber peeled
  • 1/2 cup arugula or purslane leaves, washed well, spun dry, and chopped
  • 2 tbsps. chopped fresh basil leaves
  • 3 to 4 tbsps. extra-virgin olive oil
  • fine sea salt to taste
  • freshly ground black pepper to taste

For dressing

  • *available at Asian markets and natural foods stores

For red grape sorbet

For black grape sorbet

Add and cook soup 30 seconds:

For serving:

Directions

  1. Step 1 In a 3-quart saucepan combine spelt or barley, water, and salt to taste and simmer just until tender, 35 to 40 minutes.

    For this step you will need

  2. Step 2 While spelt is cooking and chilling, in a bowl combine onion and vinegar and let stand at room temperature.

    For this step you will need

Nutrition information

Calories 296 Carbohydrates 40 g (13%)
Fat 13 g (20%) Protein 8 g (16%)
Saturated Fat 2 g (9%) Sodium 1,261 mg (53%)
Polyunsaturated Fat 2 g Fiber 7 g (28%)
Monounsaturated Fat 9 g Cholesterol 0