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Master Emmer Recipe

ingredients:
2 cups emmer
enough water to cover

directions:
1. 2 cups emmer, soaked overnight in enough cool water to cover.

2. Drain the soaked emmer and simmer uncovered in plenty of fresh water with several pinches of salt until tender and still chewy, about 30-40 minutes.

3. Drain when done.

4. For a richer and more savory Emmer, cook soaked grain in a few cups of light chicken stock or vegetable stock. (Mushroom stock is particularly tasty.) Save any extra liquid for soups or sauces.

(c) Lauren Feldman
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