Insalata Di Farro (Spelt Salad)

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2 tablespoons chopped fresh flat-leaf parsley

2 tablespoons vegetable broth

1 1/2 tablespoons extravirgin olive oil

1 tablespoon fresh lemon juice

1 tablespoon red wine vinegar

1 tablespoon Dijon mustard

1/2 teaspoon salt

1/4 teaspoon black pepper

1 garlic clove, crushed

1 1/4 cups uncooked spelt (farro), rinsed and drained

1 1/2 cups vegetable broth

1 cup water

1 cup (1-inch) cut green beans

3/4 cup (1/4-inch) sliced carrots

1/2 cup frozen green peas, thawed

1/2 cup frozen whole-kernel corn, thawed

1/2 cup marinated artichoke hearts, drained and chopped

1/4 cup pitted ripe olives

1/4 cup pitted green olives

1 (7-ounce) bottle roasted red bell peppers, drained and chopped

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