1 cup water
2 ½ cups Nature's Earthly Choice Einkorn
1 pinch salt
½ can coconut milk
Fresh or frozen fruit
Honey or other sweetener
- Put water, Einkorn and salt in a pot (crockpot overnight or boil on stove for 45 minutes).
- Add coconut milk
- Sweeten to taste with honey or other sweetener.
- Add fresh or frozen fruit (we recommend mango).
Roasted Squash and Einkorn Wheat Salad
1 medium squash
1 tbsp ras-el-hanout, or other warm spice mix
Ground cayenne pepper, to taste
2 cups uncooked Nature's Earthly Choice Einkorn
2 medium shallots, peeled and finely minced
One bunch fresh cilantro, parsley, tarragon, or a mix thereof, roughly chopped
The meat from about 20 walnuts, crumbled
Sea salt, freshly ground pepper
- Preheat the oven to 430 degrees.
- Split the squash into quarters using a large, well sharpened knife, and scoop out the seeds and stringy flesh. It is unnecessary to peel the squash if it’s an organic squash, but if you’re using another kind, you may have to peel it. Cut the flesh into bite-size cubes.
- Oil a rimmed baking sheet and spread the cubed squash on it. Sprinkle with the ras-el-hanout, cayenne pepper, and some salt. Drizzle with olive oil, toss well to coat, arrange in an even layer, and insert in the oven. Roast for 30-40 minutes, until the squash is tender and golden in places, stirring halfway through. Let cool to room temperature.
- In the meantime, cook the Einkorn according to package instructions, adding the minced shallots to the cooking water. Let cool to room temperature.
- In a large salad bowl, combine the Einkorn and roasted squash with the herbs, walnuts and a generous sprinkle of pepper, working gently. Taste and adjust the seasoning.
- Serve immediately, or cover and reserve in the refrigerator for a few hours before serving.
Tomato and Einkorn Salad
1 cup Nature's Earthly Choice Einkorn (or Farro)
1 shallot, minced
1 bay leaf
1/8 teaspoon ground cinnamon
Ground chili pepper, to taste
4 to 5 ripe medium tomatoes
A small bunch of chives, snipped
6oz. tofu, or 3oz. feta cheese or 6oz. mozzarella, cubed
Red wine vinegar
Salt, freshly ground pepper
- Rinse the Einkorn, drain and place in a medium saucepan. Add 2 cups cold water, the minced shallot, the bay leaf and ¼ teaspoon salt. Cook according to package instructions and let cool.
- When the Einkorn is at room temperature, place it in a medium salad bowl. Drizzle with olive oil, add a dash of vinegar, and add the cinnamon and chili pepper. Stir to combine.
- Core the tomatoes and cut them into bite-size pieces. If you prefer, you can run your thumbs in the cavities of the tomatoes to remove the seeds and juices.
- Add the tomatoes, tofu or cheese, and chives to the salad bowl, sprinkle with a bit of pepper, and toss to combine. Taste, and add a little salt if necessary.
- Serve immediately, or cover and refrigerate until ready to serve.
Shaved Brussels Sprout Einkorn Salad with Soy-Mustard Dressing
¼ medium yellow onion
½ pound brussels sprouts
½ tbsp olive oil
1 cup cooked Nature's Earthly Choice Einkorn
2 tbsp toasted sesame seeds
1 tbsp tamari (or soy sauce)
1 tbsp apple cider vinegar
1 tbsp olive oil
2 teaspoons mirin
1 teaspoon stone ground mustard
1/8 teaspoon black pepper
Pinch crushed red pepper flakes (optional)
- Cook Einkorn according to package instructions
- In a food processor equipped with the slicing blade, run the brussels sprouts and onion through to shave. In a skillet with a lid, heat the ½ tbsp of olive oil, over medium-low heat. Add shaved brussels sprouts and onions, cooking for 1 minute. Add in 2-3 tbsp water, cover, and let cook until brussels sprouts are tender, 6-8 minutes. Remove lid, stir, and continue to cook until any liquid is gone, 2-3 minutes.
- In a bowl, toss together brussels sprouts, Einkorn, and sesame seeds. In a separate bowl, whisk together the remaining ingredients. Pour over the salad and toss until well combined.
Roasted Cauliflower Steaks with Einkorn and Crispy Sage
2 pounds cauliflower
1 Granny Smith apple
1 bunch parsley (optional)
1 bunch sage
2 tbsp butter
1 tbls Olive Oil
Salt and pepper to taste
¾ cup Nature's Earthly Choice Einkorn (or Farro)
- Cook the Einkorn according to packaging instructions.
- Heat a medium pot of salted water to boiling on high. Once boiling, add the Einkorn. Cook, stirring occasionally, 19 to 21 minutes, or until tender. Drain thoroughly and set aside in a warm place.
- While the Einkorn cooks, preheat the oven to 475 degrees. Wash and dry the fresh produce. Trim off and discard the stem and leaves of the cauliflower. Cut the head into 1-inch-thick slices (keeping them as intact as possible). Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Core and small dice the apple; toss with the juice of 2 lemon wedges to prevent browning. Pick the parsley and sage leaves off the stems; discard the stems.
- While the Einkorn continues to cook, place the cauliflower steaks on a sheet pan. Drizzle with olive oil and season with salt and pepper on each side. Arrange in a single, even layer and roast 24 to 26 minutes, or until browned and tender when pierced with a knife. Set aside in a warm place.
- While the cauliflower steaks roast, in a medium pan, heat 1 tbsp of olive oil on medium-high heat until hot. Add the sage in a single, even layer; cook 30 seconds to 1 minute per side, or until dark green and crispy. Transfer to paper towel-lined plate and season with salt and pepper, leaving any remaining oil in the pan.
- In the same pan used to crisp the sage, melt the butter on medium heat. Cook, occasionally swirling the butter around the pan, 1 to 2 minutes, or until golden brown and “nuttily” fragrant. Add the apple; cook, stirring frequently, 1 to 2 minutes, or until slightly tender. Add the cooked Einkorn and lemon zest; season with salt and pepper to taste. Cook, stirring frequently, 1 to 2 minutes, or until warmed through. Remove from heat.
- Top the Einkorn with the roasted cauliflower steaks. Garnish with the crispy sage, parsley and remaining lemon wedges.
Einkorn Risotto with Fresh Herbs
1 ¼ cups Nature's Earthly Choice Einkorn
6 cups vegetable or chicken broth
Salt to taste
2 tbsp extra-virgin olive oil
2 shallots, minced
2 garlic cloves, minced (optional)
½ cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
2 tbsp chopped fresh marjoram
¼ cup chopped chives
¼ cup chopped fresh parsley
¼ cup freshly grated Parmesan, more to taste (optional)
Walnut oil for drizzling
- Cook Einkorn according to package instructions.
- Place ¼ cup soaked Einkorn in food processor and pulse about 10 times to crack some of the grains.
- Pour broth and reserved soaking water into saucepan and bring to a simmer over medium heat. It should be lightly seasoned, as it will reduce while you slowly cook the Einkorn.
- Heat oil in a wide, heavy saucepan over medium high heat. Add shallots, and, if using, garlic and cook gently until shallots are just tender, 3 to 5 minutes. Add whole and cracked Einkorn and stir over medium heat until grains dry out a bit and begin to crackle, a couple of minutes. Add wine and cook, stirring, until it evaporates.
- Stir in enough simmering broth to just cover Einkorn. The broth should bubble slowly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of broth and continue to cook until Einkorn is tender, about 25 minutes. It will still be chewy. Add marjoram, chives and pepper, and more broth if there is none visible in pan. Taste and adjust salt. Continue to simmer, stirring often, another 5 minutes.
- Add another ladleful of broth to the pan and remove from heat. Stir in parsley and, if using, Parmesan. Mixture should be creamy. Serve right away and top with walnut oil if desired.
½ cup Nature's Earthly Choice Einkorn
1 cup water
4 cups milk
½ stick unsalted butter
¼ cup honey or maple syrup
1 cup raisins (optional)
½ tsp. vanilla extract
- Boil Einkorn in salted water. Add milk and butter. Stir. Bring mixture to a boil, cover and cook slowly over a low flame for 1 hour. 5 minutes before this hour is up, beat eggs, add sweetener and vanilla. Temper egg mixture by mixing a little bit of the hot milk and Einkorn in with the eggs.
- Pour mixture into Einkorn, stirring slowly until it thickens.
- Add cinnamon to taste. Can be enjoyed warm or cold.