Saturday, January 18, 2014


Einkorn berries, also called wheat berries or einkorn wheat, is one of the first known varieties of cultivated wheat.  Einkorn is different than modern wheat in a number of ways.  It has higher levels of protein, essential fatty acids, beta-carotene, lutein, riboflavin, potassium and phosphorous.  Einkorn can be used instead of rice and also ground into flour.  

Farro (an italian grain) is another name for einkorn wheat which I didn't know until I wrote this post.  Last year I read about farro and using it instead of rice or other grains because of its protein content.  I bought a box at an italian grocery store but hadn't cooked with it.  It is still sitting in our pantry.

Earlier this week, the DH received several products he had bought online.  When reviewing all of the products in this particular online store, einkorn caught his attention because of the high protein content, so he bought a box.  In comparing einkorn to rice, einkorn has almost 16 more grams of protein than brown rice in 100 grams of product.

I made a batch of the einkorn berries this week instead of rice.  I didn't add any flavourings to it.  It has a nutty chewy taste.  There were leftover berries and I decided to use them to make a salad as part of supper.  This salad is really a vegetable salad.  It was quite enjoyable and the DH and I enjoyed it.


1 1/2 cups of cooked einkorn berries
2 celery stalks, diced
1/2 coloured pepper, diced
5 to 6 dried apricots, diced
1/4 cup almonds, slivered or chopped
1 tbsp sesame oil
2 tbsp rice vinegar
salt and pepper to taste


Mix all of the ingredients together in a medium size bowl.   Serves 4.  Leftovers can keep for a few days,

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