Copyright Bluebird Grain Farms / Recipe by Jean Galton
Makes 8 servings
1 cup bluebird einkorn
1 head broccoli
2 cups thinly shredded purple cabbage
1 cup julienned or shredded carrot
½ cup plain Greek yogurt
1/3 cup mayonnaise
2-3 tablespoons cider vinegar
1 tablespoon sugar
¼ cup finely chopped shallot
Pinch red pepper flakes
Salt and freshly ground black pepper
Combine the einkorn in a medium saucepan with 11/2 cups of water and salt to taste and bring to a boil over medium-high heat. Simmer until tender, about 25-30 minutes.
While the einkorn is cooking trim the broccoli. Cut the florets into 11/2 inch pieces. Peel the stems and thinly slice, then stack and cut into thin strips. Bring a small pot of water to a boil and throw in just the florets. Cook 1 minute, then transfer to a bowl of ice water. Drain well and transfer the florets and the stems to a large mixing bowl. Add the cabbage and carrot. When the einkorn is tender, drain well and add to the mixing bowl.
In a medium bowl, combine the dressing ingredients and pour over the einkorn mixture. Toss and taste for seasoning. Serve room temperature or chilled.