Serves 6–8 as a main course
1 medium onion, diced
3 tablespoons olive oil
1½ cups einkorn grain, soaked overnight and well drained (available at GrowSeed.org)
2 bay leaves
½ cup white wine
Approximately 1½ quarts vegetable stock (or water, or chicken stock)
1½ teaspoons salt
Freshly ground pepper, to taste
Sauté the onion in the olive oil until translucent, then toss the einkorn in and sauté 1 more minute. Add the bay leaves and the white wine to deglaze, then pour in enough stock to cover the grain completely, bring to boil and then reduce to slow simmer.
Cook slowly approximately 45 minutes, until the grain is tender and has absorbed all of the liquid. Add more stock if necessary, and season with 1½ teaspoons salt and plenty of freshly ground pepper.
When fully cooked, finish the risotto with the following:
½ cup grated Parmesan cheese (optional, if you prefer dairy-free)
¼ cup caramelized garlic purée (recipe follows)
1½ cups oven-dried tomatoes (recipe follows)
½ pound fresh spinach (can sauté on the side, or wilt into the hot risotto)
Top with either pan-seared scallops, grilled salmon or seasonal vegetables and serve.
Separate the cloves of 1 head of garlic and toss in 1 tablespoon olive oil, ¼ teaspoon salt and pepper. Roast in a 250° oven until caramel-colored, about ½ hour. When cool, purée in a small food and reserve in the fridge, up to 1 week.
2 pints cherry or grape tomatoes
1 tablespoon Herbes de Provence
¾ teaspoon salt
Fresh pepper, to taste
2½ tablespoon olive oil
Slice the tomatoes in half. Toss all of the ingredients together and spread flat on a baking tray (or 2). Bake about 1 hour at 250° until dry but not too browned. Store in the fridge up to 3 days.