Einkorn Pilaf Recipe
Mediterranean · Side dish · 35 min total
A nutty, wholesome pilaf made with einkorn, an ancient wheat variety, simmered with aromatics and broth for a simple yet flavorful side dish.
10
min prep
min prep
25
min cook
min cook
4
servings
servings
220
kcal/serving
kcal/serving
Ingredients
- 1 cup einkorn berries
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups vegetable or chicken broth
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Rinse einkorn berries under cold water and drain.
- In a medium saucepan, heat olive oil over medium heat. Add onion and cook until softened, about 4 minutes. Add garlic and cook for 1 minute more.
- Stir in einkorn, salt, and pepper, and cook for 1 minute, stirring to coat.
- Pour in broth and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes, until einkorn is tender and liquid is absorbed.
- Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork. Stir in parsley if desired.
Tips
- For extra flavor, toast the einkorn in the oil before adding liquid.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat with a splash of broth or water.
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