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
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 in the Grains Workshop, and it was delicious.