Einkorn Salad

Most folks don’t know I like to cook, but I rarely cook the same ol’ thing, week in and week out. Nope. I’m usually delighted to try something new for supper.

Last week, our grocery store had several ancient grains on sale cheap. Yay! Since I’d planned on roasting chicken for supper tonight, I thought it might be a good time to try one of the new grains as a side dish. I reached into the freezer and grabbed a bag of… Einkorn!

Huh. Never heard of the stuff before last week.

I went online to seek out a recipe or two. Most were for breads or breakfast hot cereal, but I found one for Wheat Berries with Roasted Parsnips, etc on Williams Sonoma that looked yummy. I had most – but not all – of the ingredients, and decided I could make modifications.

In the interest of full disclosure, I needed to get it out of the oven before the chicken went in (different temperatures, dontchaknow) so it’s currently chilling in the fridge and I will reheat it before adding the cranberries and scallions. However, plain, roasty, and wheaty is YUMMY all by its simple self and did a lot to clear out my veggie crisper.

Here’s my take on the recipe, along with my modifications.

Tam’s Einkorn and Roasted Veggie Salad

1 cup Einkorn berries, rinsed

1 quart broth (I used vegetable broth)

1 Small butternut squash, peeled and cut into 1″ hunks

1 lb multi-color carrots (mine were baby carrots), peeled, cut into 1″ hunks

3 parsnips, peeled, cut into 1″ hunks

1 large onion, cut into hunks

Optional – Any other firm roast-able veggies you need to use up (green beans, celery, cauliflower, etc)

Olive oil to drizzle (apx 2 tbs)



1/2 cup dried cranberries

2 scallions, chopped


Preheat oven to 450˚F. Bring Einkorn and broth to a boil in a medium saucepan. Lower heat to simmer, cover, and cook about 30 minutes, stirring occasionally, until tender – about the texture of cooked rice. Remove from heat and let sit until veggies are done.

Meanwhile, chop the veggies, dumping them into a mixing bowl as you chop. Drizzle with olive oil, sprinkle on a little salt and pepper and toss/stir to coat. Dump onto a lined cookie sheet, sprinkle on more salt and pepper. Roast 15 minutes at 450˚, stir and flip the veggies, then roast 15 minutes more or until fork tender.

Drain Einkorn and pour into large bowl. Add veggies. Toss. You can eat it right now, it’s soooooo GOOD, or add cranberries and scallions then serve. Or drizzle with a little balsamic vinegar, or add some fresh herbs. Serve as a vegan main dish or as a side with roasted meat. We just used the oil, salt, and pepper and thought it was yummy with roasted chicken.