Recipe by: Stewart Dietz Catering
1 1/4 cup Whole Grain Einkorn
2 cups water
½ teaspoon kosher salt
4 tablespoons olive oil
4 ounces crimini brown mushroom, cleaned & trimmed, keep stems
½ small yellow onion, finely diced
1 small leek, cleaned, cut lengthwise in ½, thinly sliced using mostly white
1.5 teaspoon fresh or 1/2 teaspoon dried thyme leaves, minced
1 teaspoon fresh or 1/2 teaspoon dried marjoram or oregano, minced
1 tablespoon fresh garlic, minced (about 3 cloves)
3 ounces asparagus spears, trimmed & cut into ¼” rounds (spring) or broccoli (fall and winter)
1/4 cup fresh parsley, chopped
1/3 cup fresh peas (or small frozen peas, thawed) (optional)
1/4 cup toasted walnuts (optional)
1/4 cup feta (optional)
Kosher salt and fresh ground black pepper to taste
In a 2 quart pot cover Einkorn with cold water, salt and bring to a boil. Reduce heat, cover and cook for 30 minutes. Water should mostly be absorbed. Remove from heat, let stand covered another 10-15 minutes. Drain and let grains cool spread out on a rimmed sheet pan. Toss with olive oil, salt, and pepper.
In Cuisinart w/ blade process mushrooms until they are finely chopped. In saute pan over medium flame warm up 2 tablespoons olive oil, add mushrooms and saute until most of liquid evaporates. Season with kosher salt & remove from pan.
Reheat 2 tablespoons of olive oil in pan add yellow onion & pinch of salt, cook until soft, about 5 minutes. Add garlic, thyme, marjoram/oregano, salt & leeks to pan and stir to cook, not allowing the leeks to brown. Add asparagus or broccoli and stir fry for about 1 minute, add peas if using and 2 tablespoons of water, cover for about one minute. Uncover and stir in mushrooms, Einkorn and parsley. Remove from heat.
Season w/ salt and pepper to taste, adding in extra virgin olive oil if you like & top w/ optional toasted walnuts & feta. Serve warm or at room temperature.