Emmer is earthy, substantial, and especially useful when the grain itself should be noticed—from pasta and pastry to muffins and cooked-berry bowls.
Yield4 bowls
GrainFresh-milled Emmer
Fresh-milled note: Hold back a small portion of liquid until the flour has rested. Grain, mill setting, and flour temperature all change absorption.
Ingredients
- 250 g whole emmer berries
- 750 g water or broth
- 450 g mushrooms, sliced
- 2 tablespoons olive oil
- 1 small onion, sliced
- 120 g sturdy greens
- 30 g cider vinegar
- 15 g Dijon mustard
- Salt, pepper, and herbs
Method
- Simmer emmer berries in water or broth until chewy-tender, 45–60 minutes; drain.
- Brown mushrooms in batches in olive oil. Add onion and cook until soft.
- Whisk vinegar, mustard, salt, pepper, and 2 tablespoons oil.
- Fold warm emmer, mushrooms, onion, and greens together.
- Dress while warm and adjust seasoning.
Grain-specific notes
Cook berries ahead and refrigerate up to 4 days.
Do not crowd mushrooms; browning supplies the bowl’s deepest flavor.
Emmer: One Grain, Five Ways
Fresh-Milled Emmer Rustic LoafFresh-Milled Emmer PappardelleEmmer Apple Walnut Breakfast MuffinsFresh-Milled Emmer Pot PieWarm Emmer & Mushroom Grain Bowl
Recommended tools
OXO Digital Food Scale
Accurate gram weights matter with fresh-milled flour.
View on Amazon ↗Affiliate link · commission may be earnedFine-Mesh Flour Sifter
Optional for removing a measured portion of coarse bran.
View on Amazon ↗Affiliate link · commission may be earnedSee the complete baking tools guide →
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Learn the grain
Read the Emmer grain hub and its grain guide. For bread dough, keep the hydration chart, dense-bread guide, and sticky-dough guide nearby.