March 19, 2016

Warm Einkorn Salad with Herbs and Seasonal Vegetables


  • 1 1/4 cups Bluebird Einkorn Berries
  • 2 cups water
  • 1/2 teaspoon kosher salt
  • 4 Tablespoons olive oil
  • 4 ounces cremini mushrooms cleaned and trimmed, keep stems
  • 1/2 small yellow onion finely diced
  • 1 small leek cleaned, cut lengthwise in 1/2' thin slices using mostly whites
  • 1 1/2 teaspoon fresh thyme leaves minced, or 1/2 teaspoon dried thyme
  • 1 teaspoon fresh marjoram or oregano minced or 1/2 teaspoon dried marjoram or oregano
  • 1 Tablespoon (about 3 cloves) garlic minced
  • 3 ounces asparagus spears trimmed and cut into 1/4" rounds (or use broccoli when asparagus out of season)
  • 1/4 cup fresh parsley chopped
  • 1/3 cups fresh peas or small frozen peas, optional
  • 1/4 cup walnuts toasted, optional
  • 1/4 cup feta cheese optional
  • kosher salt and ground 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.