One of the advantages to being married to a bread baker and flour miller is the stupid depth of knowledge I've been able to soak up about different grains. A few years ago, if you would have told me einkorn is an instrument related to the tuba, I would have believed you. The much more clever me now knows that einkorn can be better described as the great-great grandfather to spelt. Brain plasticity is a wonderful thing.
We have all heard of farro, but very few know that is simply a general classification for a few different grains. Farro Grande is Spelt; Farro Medio is Emmer, and Farro Piccolo is our lovely little Einkorn. All three grains come from ancient varietals of wheat which were under cultivation as far back as 8,000 BCE. They have the same toasty characteristics and easy digestibility, the main differentiation being their size. I chose to use Einkorn here because it cooks much more quickly and tends to be a softer, silkier grain than the others.
This recipe has a cult following at M.H. Bread & Butter, where I make it using couscous. Inspired by one of my favorite chefs, Yotam Ottolenghi, this dish is surprisingly intriguing - no one can ever guess every single ingredient. I won't be coy here, I frickin love this dish. I bring it to every potluck I go to, eat it for dinner, breakfast or anytime in between, and I would not hesitate to purport that it has strengthened a few friendships and gotten me loads of party invites. What's not to love?
Find the recipe: Green Einkorn with Roasted Carrots