Einkorn is thought to be the earliest form of cultivated wheat, and has been grown for thousands of years. Because it’s an unmodified food that our bodies can recognize, it’s easier to digest than modern wheat (especially when it’s soaked, as in this recipe). Those with gluten sensitivity can often tolerate einkorn better than modern wheat. This comforting risotto calls for einkorn instead of rice, and is full of nourishing super foods! Enjoy it as a vegetarian summer main dish, or as a side.
Kale & Red Pepper Risotto
Makes 1 quart
- 1 cup whole einkorn berries
- 1 teaspoon apple cider vinegar
- 4 cups vegetable, beef, or chicken stock
- 3 tablespoons butter
- 1 tablespoon coconut oil
- 1/2 medium onion, sliced
- 1/2 large red pepper, seeds removed and diced
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 8 cups roughly chopped kale leaves
- 1/2 cup grated Pecorino cheese
At least 4 hours ahead of time or overnight, soak einkorn berries in enough filtered water to cover, with a teaspoon of apple cider vinegar. When ready to use, drain and rinse.
In a saucepan, warm 4 cups of stock over medium heat and keep at a simmer.
In a large stockpot, warm 3 tablespoons butter over medium heat. Add einkorn berries to the stockpot and toast them in the butter over medium heat for about 10 minutes, stirring frequently.
Add 1/2 cup of stock from the saucepan to the einkorn berries and continue cooking, stirring frequently, until stock is absorbed and liquid doesn’t immediately refill a section when you push at it with a spoon.
Repeat this process, adding 1/2 cup of stock at a time and stirring until it absorbs, until all the stock has been incorporated. This will take about an hour.
In the meantime, as the einkorn berries cook, set a large skillet on an adjacent burner and warm a tablespoon of coconut oil over medium heat.
Add onion, peppers, salt, and pepper and cook until softened, about 10 to 15 minutes. Remove from heat.
When the einkorn berries have incorporated all of the stock, add kale-pepper-onion mixture and grated Pecorino cheese. Gently stir together; taste and adjust for salt. Serve in bowls, with freshly grated cheese.