3cupScallionsthinly sliced then roughly chopped, white and light green parts only
1smallLemon Zest
Instructions
Under medium heat and in a large pot, melt the butter. Once butter is melted, stir in the onions, covering them with butter. Add a little salt and cook for about seven minutes, until soft and translucent.
Add whole soaked einkorn berries, a bay leaf, and vegetable or chicken broth. Raise heat to medium-high and place a tight lid on the pot, allowing it to cook for about fifteen more minutes, or until einkorn is tender but still chewy. Remember to stir!
Stir in the carrot and reduce heat down to medium, then place the lid on the pot for another 5 minutes. Next, add the bell pepper, place the lid on again, and remove from heat.
Allow it to sit for 10-15 minutes, then prior to serving, add scallions, lemon and more salt, as desired.
Serve warm.
Notes
This recipe assumes that einkorn berries are soaked overnight. Soaking einkorn overnight decreases cook time and improves digestibility.
Under medium heat and in a large pot, melt the butter. Once butter is melted, stir in the onions, covering them with butter. Add a little salt and cook for about seven minutes, until soft and translucent.
Add whole soaked einkorn berries, a bay leaf, and vegetable or chicken broth. Raise heat to medium-high and place a tight lid on the pot, allowing it to cook for about fifteen more minutes, or until einkorn is tender but still chewy. Remember to stir!
Stir in the carrot and reduce heat down to medium, then place the lid on the pot for another 5 minutes. Next, add the bell pepper, place the lid on again, and remove from heat.
Allow it to sit for 10-15 minutes, then prior to serving, add scallions, lemon and more salt, as desired.
