Pan-fried einkorn wheat with Romanesco, almonds and sultanas
Ingredients
For
4
personnes
- 400 g of einkorn wheat (ideally soaked in water overnight)
- 1 Romanesco broccoli
- 4 tablespoons of full-flavoured olive oil
- 3 small spring onions, finely chopped
- 2 cloves of fresh garlic, chopped
- 3 heaped tablespoons of golden raisins
- 3 heaped tablespoons of flaked almonds
- 2 cm of freshly grated ginger (or 1 teaspoon of ground ginger)
- The juice of half an orange
- A handful of fresh, finely chopped coriander, to taste
- Fleur de sel & freshly ground black pepper
Tip
Lyne’s tip: a complete vegetarian dish, but one to which you can add whatever you like, depending on your tastes and preferences. For a rustic touch, perhaps some bacon lardons or speck. For a more gourmet twist, a few cubes of swordfish or king prawns. Your imagination will do the rest – I have no doubt about it!
Instructions
The day before:
Leave the einkorn wheat to soak for about twelve hours or overnight.
The following day:
- Rinse the einkorn wheat and drain it thoroughly.
- Then cook the einkorn wheat in twice its volume of boiling salted water for 20 to 25 minutes until the grains are tender but still slightly al dente.
- Meanwhile, cut the florets from the Romanesco broccoli and rinse them under cold water.
Steam the romanesco florets or cook them in a saucepan of boiling salted water for about ten minutes. Then rinse them under cold water to preserve their lovely green colour.
Once the einkorn wheat is cooked, leave it to rest for 5 minutes off the heat, covered. Drain if necessary.
- Heat 2 tablespoons of olive oil in a casserole dish. Fry the finely sliced onions and chopped garlic for 2 to 3 minutes over a medium heat.
- Next, add the raisins, flaked almonds and fresh ginger, and fry gently for 2 minutes.
- Then add the einkorn wheat and the romanesco florets. Pour in the remaining 2 tablespoons of olive oil and the orange juice.
- Season with salt and pepper to taste, then scatter over the fresh coriander and mix everything together gently.
- Leave to simmer gently for about ten minutes.
- Serve hot or warm.
Tip
Lyne’s tip: a complete vegetarian dish, but one to which you can add whatever you like, depending on your tastes and preferences. For a rustic touch, perhaps some bacon lardons or speck. For a more gourmet twist, a few cubes of swordfish or king prawns. Your imagination will do the rest – I have no doubt about it!
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