Stone Ground and Whole Berry Emmer Recipes
Castle Valley Mill Emmer/Farro Salad
Soak desired amount of berries overnight in enough water to cover. (Berries will not quite double in amount.) Bring to a boil next day and turn down to simmer, covered, for about 30 minutes. (Make sure you have enough water in the pot. It does not soak up all the water like rice so there’s no need to measure.) Drain and rinse. Add the following ingredients to taste:
Extra Virgin Olive Oil
Red Wine Vinegar
Chopped tomatoes (different colors make it gorgeous)
Chopped onion (I use red and white)
Chopped sweet peppers
Lots of fresh chopped Basil
Chopped Kalamanta Olives
Toss madly :). Chill and serve w/ crumbled Feta Cheese.
Note: This is just a basic recipe. It is an incredibly versatile grain and you can change the ingredients to suit your own taste and available food. I’ve also seen capers as an ingredient.
It is also wonderful served hot (skip the cold rinse) as a risotto-type dish. It is packed w/ protein!
Emmer Berry Salad with Fruit, Feta, and Pecans
2 c. Emmer/Farro berries
¾ c. crumbled feta or goat cheese
¾ c. dried chopped fruit (dates, cherries, apricots, huckleberries, blueberries or cranberries or combo)
¾ c. toasted pecans
2 c. torn greens (such as kale, arugula, spinach, beet greens)
½ c. minced green onion
Fresh herbs of choice for garnish
Combine 1/4 c honey, 1/4 cup olive oil, salt and pepper to taste, 2 T balsamic vinegar; mix well and drizzle over salad when tossed.
Bring a large sauce pot of water to a boil. Add emmer grain and bring to a low simmer. Cook covered for 50 minutes or until berries are plump, soft, but still chewy. Remove from heat, drain grain and set aside to cool.
As berries cool toss lightly with a little olive oil or rinse with cold water to cool and re-drain. While grain is cooking, toast your pecans. Chop cheese and dried fruits into 1/4 - 1/2 inch pieces. Chop onions and tear greens of choice into 1 inch pieces.
When grain is cool, combine all ingredients and toss well. Drizzle dressing over salad and toss. Garnish with fresh herbs of choice and serve with grilled meat, fish or as a vegetarian main course.
Emmer/Farro & Kale Salad with Toasted Coconut
1/3 cup extra-virgin olive oil
1 teaspoon toasted sesame oil
2 tablespoons soy sauce
3 ½ lightly packed cups chopped kale, stems trimmed, large ribs removed
1 ½ cups unsweetened large-flake coconut
2 cups cooked emmer/farro (Prepared beforehand. See below.)
Preheat the oven to 350°F with two racks in the top third of the oven.
In a small bowl or jar, whisk or shake together the olive oil, sesame oil, and soy sauce. Put the kale and coconut in a large bowl and toss well with about two-thirds of the olive oil mixture.
Spread the kale evenly across two baking sheets. Bake for 12 to 18 minutes, until the coconut is deeply golden brown, tossing once or twice along the way. If the kale mixture on the top baking sheet begins to get too browned, move it to the lower rack.
Remove from the oven and transfer the kale mixture to a medium bowl. Taste. If you feel it needs a bit more dressing, add some and toss. Place the farro on a serving platter and top with the tossed kale. Serve warm.
To prepare the emmer/farro:
Soak grain overnight. Using the same water, bring to a boil and then simmer for about 30 minutes. Drain.