How to cook einkorn
Combine 1 part Einkorn with 3 cups water and a pinch of salt. Bring to a boil, reduce to a simmer, and cook for about 30 to 35 minutes. The berries should be tender but still chewy. Drain any excess water.
How to use einkorn
I like to use the whole berries in salads and as a base for grain bowls. Einkorn can also be cracked to create a porridge or ground into a flour.
How to store einkorn
Einkorn, whether the whole grain or flour, is best stored in airtight containers in a cool place. Whole Einkorn can be stored up to a year in the freezer or up to 6 months in the pantry. Einkorn flour is best stored in the freezer and will last up to 6 months. If the grains or flour have a rancid smell when you open the bag, toss and buy fresh.
I fell in love the first time I tried Einkorn. The subtle, slightly sweet flavor didn’t taste like any other type of wheat I had tried. Einkorn is one of the oldest cultivated wheat varieties and thanks to companies like Jovial, it’s making a comeback. Einkorn is occasionally referred to as farro piccolo because of its size, relative to Emmer and Spelt (both are also referred to as “farro” in Italy).
Einkorn can still be a bit hit or miss at stores, but can easily be ordered online. I like to use the berries in recipes that call for farro or wheat berries. If you find that you love Einkorn as much as I do, there are a couple of solid cookbooks that revolve around this grain: Einkorn and The Einkorn Cookbook.
Flour: For many recipes, I prefer to use Einkorn flour over traditional wheat. Einkorn flour is available in stores (usually a bit easier to find than the berries), but you can also grind your own. It makes wonderful pasta, breads, and sweet treats.