Imported from the web

Einkorn and Emmer Wheat Berry Rice

Name: Einkorn and Emmer Wheat Berry Rice
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4 servings
Cuisine: East Asian
Ingredients: 1 part Einkorn wheat berries; 1 part Emmer wheat berries (farro) (The transcript pronounces this as “fara.”); Water (Use enough to boil the wheat berries; add more if needed, then drain it all.); 1 part Cooked white rice (The creator enjoys a one-to-one-to-one ratio of cooked rice, einkorn, and farro; adjust as desired.)

Recipe by Chef Jon Kung @chefjonkung · Facebook

Imported by Tyffany Patrier on SeeMeCook

Tender einkorn and emmer (farro) wheat berries are stirred into cooked white rice for a filling, higher-fiber blend. The grains add a mild flavor and a pleasantly snappy texture; adjust the ratio to suit your preference.

4 servings50 minEast Asian

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Ingredients

1 part Einkorn wheat berries
1 part Emmer wheat berries (farro) (The transcript pronounces this as “fara.”)
Water (Use enough to boil the wheat berries; add more if needed, then drain it all.)
1 part Cooked white rice (The creator enjoys a one-to-one-to-one ratio of cooked rice, einkorn, and farro; adjust as desired.)

Steps

1
Combine equal parts einkorn wheat berries and emmer (farro) wheat berries in a pot, then add enough water to cover them for boiling.
2
Bring the wheat berries and water to a boil.
3
Reduce the heat and simmer for 45 minutes. Add more water during cooking if needed; the water will be drained afterward.
4
When the wheat berries are tender, drain them.
5
Add the drained wheat berries to a rice cooker containing cooked white rice. The creator uses equal parts cooked rice, einkorn, and farro, but says the proportions can be changed to taste.

Notes

No exact cup measurements or serving yield are provided. The creator describes the result as having a snappy texture and says the grains are neutral in flavor. Brown-rice storage advice in the post: keep brown rice refrigerated; it lasts about six months in the fridge.