Wheat, like rice, has different varieties with differing starch balances. The first cultivated wheat, called einkorn, is ten thousand years old and still grown today. It crossbred with a wild grass to create emmer (or farro) and durum wheats. A few thousand more years passed before another chance crossbreeding created today’s common bread wheat as well as spelt and club wheat. If you can’t get farro or spelt berries, whole hard winter wheat berries will work, as will hulled barley or whole oats.
- 1 cup spelt, farro or wheat berries
- 2 1/2 cups vegetable stock
- 1 sprig rosemary
- 1/2 teaspoon plus a pinch of salt, divided, or to taste
- 2 cloves garlic, peeled
- 2 ounces fresh basil (1 1/2 cups leaves)
- 1/4 cup pine nuts
- 2 tablespoons lemon juice
- 1/4 cup extra virgin olive oil
- 12 baby artichokes (or one 13-ounce jar artichoke bottoms, drained)
- 1 whole lemon (if using fresh artichokes)
- 1 small red bell pepper, sliced
- 1 cup shelled edamame, thawed
- Freshly cracked black pepper
How to make it
© Robin Asbell, The New Whole Grains Cookbook: Terrific Recipes Using Farro, Quinoa, Brown Rice, Barley, and Many Other Delicious and Nutritious Grains, Chronicle Books (2007)
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