Emmer with Walnut Oil and Lemon Recipe
Emmer with Walnut Oil and Lemon
Emmer is one of my favorite grains. It has a nice, slightly chewy texture, and is essentially indestructible. It is my go-to grain when I am looking for a whole-grain alternative to pasta or rice.
This recipe is courtesy of Chef Extraordinaire, Lauren Feldman. She made it last night in the Grains Workshop, and it was delicious.
1 cup emmer, soaked in cool water overnight
½ yellow onion, diced
½ bulb of fennel, diced
¼ cup lightly toasted walnuts
Diced zest of ½ a preserved lemon, or 1 tsp. fresh lemon zest
Walnut oil, to taste
Salt and pepper, to taste
¼ cup Italian parsley, roughly chopped
Chopped fennel fronds for garnish
1. Drain the soaked emmer and cook in fresh water with several pinches of salt until tender and still a bit chewy. Drain when done.
2. Saute onion and fennel in some olive oil over medium high heat until lightly caramelized, but still retaining some texture. Add emmer and sauté together for a few minutes. Off the heat add the lemon zest, walnuts. Dress with a bit of walnut oil, sea salt and black pepper to taste. Add parsley just before serving.
3. This dish can be served at room temperature or slightly warmed just before serving.
(c) Lauren Feldman