Ingredients
- 4 tablespoons avocado oil divided
- 1 small onion finely chopped, divided
- 4-5 medium cloves garlic freshly minced
- 1 1/2 teaspoons coarse Kosher salt
- 1 teaspoon black pepper freshly ground
- 4 cups vegetable broth reduced sodium
- 1 1/2 cups Bluebird Einkorn berries
- 2 cups water
- 1 medium zucchini cut into 1-inch pieces
- 1 medium yellow squash cut into 1-inch pieces
- 1 pint grape tomatoes
- 3/4 cup dry white wine divided
- 1/2 cup Parmesan cheese freshly grated
- 3 tablespoons unsalted butter
- 2 teaspoons lemon zest (about 1 small lemon)
- 1 tablespoon fresh thyme chopped
- salt and pepper to taste
Methods
- Preheat the oven to 400°F.
- Heat 2 tablespoons of oil in a medium Dutch oven over medium heat. Add onion, garlic, salt, and pepper. Cook, stirring occasionally, 5-7 minutes, or until transparent.
- Add the Einkorn berries to the Dutch oven. Cook, stirring constantly, 1-2 minutes or until the Einkorn berriesbegin to smell slightly toasty.
- Stir in vegetable broth, cover tightly with aluminum foil and place inthe oven. Bake until Einkorn berries are tender and cooked through, and most of the liquid isabsorbed, about 60-65 minutes.
- While the Einkorn berries are cooking, heat remaining oil in a large skillet and place the zucchiniand squash in the skillet. Cook, stirring occasionally, 5-8 minutes, or until zucchini and squash is lightly browned.
- Add the tomatoes, and cook for another 3-4 minutes, or until the tomatoesbegin to burst.
- Add ¼ cup of white wine to deglaze the pan.
- Remove from the heat and let cool slightly. NOTE: You may need to cook in batches, so the pan is not overcrowded.
- Remove the pot of Einkorn berries from the oven. Add remaining wine, water, parmesan cheese, butter, lemon zest, and thyme. Stir vigorously for 2 to 3 minutes, until the Einkorn berry mixture is thick and creamy.
- Gently stir in the zucchini mixture. Top with a bit more thyme when serving.
