INGREDIENTS
1 cup Spelt grain
1 med zucchini, finely chopped (about 1 cup)
1 med cucumber, finely chopped (about 1 cup)
2 med tomatoes, finely chopped (about 1 cup)
1/2 cup finely chopped green onions, white and light green part
1 chopped sweet pepper
1 cup fresh cilantro leaves, chopped
3 to 4 tbsp fresh lemon juice
¼ tsp Cumin
1/4 tsp freshly ground vegan seasoning sea salt, to taste
See Instructional Video
DIRECTIONS
Rinse the Spelt and place it in a saucepan with 2 cups water. Bring the water
to a boil over high heat. Reduce the heat to low, cover, and simmer until the
rice is tender, about 45 minutes. Remove the pan from the heat and let stand,
covered, for 10 to 15 minutes. Fluff with a fork.
Transfer the spelt to a large bowl and let it cool for a few minutes until no
longer steaming. Add the zucchini, cucumber, tomatoes, green onions,
cilantro, most of the lemon juice, sweet pepper, cumin and salt to taste. Mix
well. Taste and add more lemon juice or salt if desired. Cover and chill or let
stand at room temperature for 30 minutes to allow the juices from the
vegetables and the lemon juice to mix with the rice so that all the flavors are
integrated.
Serve cold or at room temperature. Store the salad in an airtight container in
the refrigerator for 2 to 3 days.