Emmer Ancient Grain
By Chef MJ Adams
2 cups of Emmer
1/2 cup of celery, cut on the bias
1/4 cup of minced shallots
3/4 cup of yams that have been peeled and cut into 1/2 “ cubes
1 cup of peeled butternut squash or pumpkin cut into 1/2 “ cubes
3/4 cup of scallions, cut on bias
1 cup of pomegranate seeds
1/2 cup of chopped parsley
1/4 cup of fresh mint, chiffonade (optional)
2 lemons, grate the skin and juice of just one of the lemons
1 orange, grate and juice
salt and pepper for seasoning
good olive oil for sautéing and salad
Directions
• Preheat the oven to 350º
• Place the Emmer on a sheet pan in the oven for 6-10 minutes.The emmer should just be plain. You want to toast it to bring out the flavor. It should be lightly browned and start to have a nutty flavor when it is toasting.
•Let cool.
• Bring a large pot of water (at least 6 cups) to a boil.
• Add in the emmer and let simmer for at 60 minutes. The emmer should plump up a little. It should also absorb at least 1/4 of the water.
• Drain and let cool on a sheet pan.
• Drizzle with a little olive oil and sprinkle the emmer with salt. Set aside.
• In a medium size sauté pan, add 3 T. of olive oil.
• When the pan starts to get hot, add in the squash or pumpkin, sauté for 5 minutes
• Add in the parsnips, and celery.
• Place into a 350º oven for 6 minutes. You want to make sure the pumpkin is cooked through.
• Take out of the oven and set aside.
Optional: You could also cover with a lid and leave on low
heat on the stove to cook the vegetables instead of the oven. Stir occasionally.
• In a large bowl, add the cooked emmer and vegetables from the sauté pan.
• Give a stir and add in the scallions, pomegranate seeds, the juice and zest of the lemon and orange, mint, parsley, shallots and at least 1/4 cup of olive oil.
• Taste for seasoning. If you feel the salad needs a little more acidity, use half of the second lemon and add a little more olive oil if necessary.
Notes: This is a whole grain Farro and will have a chewier texture. Farro is an Ancient Grain being that it originated in the Fertile Crescent region. It has a lot of fiber along with Vitamin B3 and Zinc.
You could also replace the yam with a parsnip. I also like to use a Japanese Yam if possible. It is white when peeled. I also sometimes sprinkle this salad with Feta cheese. Serve at room temperature if possible.
