I’m 100-percent Italian, and I love potatoes. I always have. I think, if given the chance, I would take them with me, along with ice cream, to a deserted island. And I like them prepared any way: mashed (especially), baked with sour cream and chives, stuffed with cheese and re-baked, roasted with rosemary and, in the summer, in my late Aunt Cackie’s famous potato salad.
How much do I love spuds? In a restaurant, I will order an entrée if it comes with whipped potatoes.
But here we are in 2014, and potatoes and other “white” foods, such as rice, bread, sugar and flour, seem to be in the doghouse of cooking. Even in my house.
Yes, there’s concern about glycemic index and rising blood sugar. One of my adult sons is “avoiding carbs.” And I recently received a not-so-favorable blood sugar report. So, I was searching for something besides brown rice to serve with dinner.
My friend, Peggy Harder, who runs a gourmet food stand (Peggy’s Silver Spoon) at the West Shore Farmers Market, suggested I try some of the new whole grains she is carrying. She was already selling steel cut oats, barley and many different kinds of rice. One day, she handed me a bag of einkorn, which, she said, was the oldest known grain from Italy. I had never heard of it and was skeptical. But she told me to take it home and try it. The little bag sat in my pantry for several weeks alongside my never-used package of farro, another Mediterranean grain.
Then, one evening, I gave the einkorn a try, and I fell in love. It was delicious, with a chewy consistency and nutty taste. I buy it frequently now and have spent a little time trying to research exactly what this little grain is.
Einkorn, similar to farro and spelt, is said to be the oldest and purest variety of wheat ever recorded, as in going back to biblical times. It is packed with antioxidants, beta-carotene, Vitamin E and protein and is thought to be lower in gluten than today’s genetically altered wheat.
I followed the directions on the package and found it easy to make.
- Rinse 1 1/8 cup of einkorn in a colander and combine with 8 cups of water in a medium saucepan.
- I add a little salt (although the package directions do not call for it).
- Add a teaspoon or so of olive oil and stir to combine.
- Bring to boil and then lower the heat to medium low.
- Simmer until the einkorn is tender, about 35 minutes.
- Drain and add a little more olive oil to moisten if you wish.
- That is it!
So far, I have only served einkorn as a side dish, mostly with chicken and fish. But here are some ideas I plan to try:
- Cook the grain with rich chicken broth and add Parmesan cheese. This would be a great substitute for risotto, which is made with white Arborio rice.
- Combine the cooked einkorn with sautéed vegetables like zucchini, squash, mushrooms, cherry tomatoes or spinach. You get your starch and vegetable in one dish.
- Use the cooked einkorn in your favorite pasta salad recipe. Serve it chilled or at room temperature.
- Use the cooked grain in place of pasta with some good marinara sauce and Parmesan cheese.
Peggy gave me another primitive grain to try. It is called freekeh, an organic cracked grain that is similar to and cooked the same way as einkorn. I like them both and find them to be a welcome addition to my weekly menus. And I think I’m ready to pull out my package of farro and try a hearty soup for winter.
Potatoes and pasta will always remain my best loves, but I am making room for new friends in the kitchen. I think you will like them too.
