Chef MJ Adams

Foodie Pioneer

Emmer Ancient Grain

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Emmer Ancient Grain
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
 
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.
Course: Salad
Cuisine: American
Servings: 4
Ingredients
  • 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
Instructions
  1. Preheat the oven to 350º
  2. 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.
  3. •Let cool.
  4. Bring a large pot of water (at least 6 cups) to a boil.
  5. 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.
  6. Drain and let cool on a sheet pan.
  7. Drizzle with a little olive oil and sprinkle the emmer with salt. Set aside.
  8. In a medium size sauté pan, add 3 T. of olive oil.
  9. When the pan starts to get hot, add in the squash or pumpkin, sauté for 5 minutes
  10. Add in the parsnips, and celery.
  11. Place into a 350º oven for 6 minutes. You want to make sure the pumpkin is cooked through.
  12. Take out of the oven and set aside.
  13. Optional:You could also cover with a lid and leave on low
  14. heat on the stove to cook the vegetables instead of the oven. Stir occasionally.
  15. In a large bowl, add the cooked emmer and vegetables from the sauté pan.
  16. 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.
  17. 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.
Recipe Notes

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.