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Spelt and corn in a unique combination

Yield: 3 or 4 servings as a side dish

Time Required: 20 minutes plus overnight soaking

Ingredients:

1 cup whole spelt

2 ears cooked corn

16 cherry tomatoes, quartered

4 teaspoons chopped fresh oregano

4 teaspoons chopped fresh thyme

2 tablespoons chopped fresh chives

1/4 cup toasted slivered almonds

2 tablespoons extra virgin olive oil

4 teaspoons white wine vinegar

Salt and freshly ground pepper to taste.

Method:

Place spelt in a small bowl with water to cover. Cover with plastic wrap, and let rest overnight on countertop. When ready to cook, drain spelt, and place in a small pan with water to cover. Bring to a boil, and cook for about 10 minutes, until tender.

Scrape kernels from corn cob, and place in a bowl large enough to hold all ingredients. Add remaining ingredients, and mix well. When spelt is cooked, drain well and toss with other ingredients. It is best served at room temperature but can be chilled.