If you're in the habit of cooking whole grains at home, there are days when you've had your fill of quinoa. Perhaps farro has also lost its luster. And barley can take a long time to cook. So where to turn for something new and interesting? Einkorn!
The irony is that einkorn is hardly new; it's actually an ancient grain said to be one of the oldest varieties of wheat and the only one that's non-hybridized. Much like spelt berries or farro, einkorn is satisfying and versatile. I like to make whole grain salads with any seasonal produce we have in the refrigerator and a bit of good, salty cheese. Lately we've had leftover einkorn for breakfast with some chopped avocado and a poached egg. Continue to cook it down with some sweetened almond milk for a hearty porridge on foggy spring mornings.
Taste and menu ideas aside, einkorn's nutritional profile makes it a pretty exciting grain: high in thiamin, B vitamins and protein, einkorn boasts 4 grams of fiber and 9 grams of protein per 1/4 cup serving. You can buy einkorn flour in addition to the wheat berries, and if you're anything like me, you'll be pleasantly surprised by the flavor. It has a lightness that's more characteristic of a white flour but with all of the nutrition of a whole wheat flour.
A Few Recipes to Get You Started:
Apartment Therapy Media makes every effort to test and review products fairly and transparently. The views expressed in this review are the personal views of the reviewer and this particular product review was not sponsored or paid for in any way by the manufacturer or an agent working on their behalf. However, the manufacturer did give us the product for testing and review purposes.
(Images: Megan Gordon)