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Greenmarket Recipe Series Greenmarket Recipe Series EMMER IN LEEK BROTH W / MUSHROOMS Emmer, also known as farro, is one of the “ancient grains” that was first domesticated in the Fertile Crescent. Emmer has a plump grain that is longer than wheat grains. It is the main ancestor of durum wheat, and like durum, emmer is a hard wheat well suited to making pastas. In Fact, it never lost popularity in Italy where it is called farro. The grain is lower in gluten than wheat but higher in protein and fiber. Emmer flour makes a tasty, bold-flavored bread that is heavier than wheat. It is believed that matzoh was originally made with emmer. The grains may also be cracked or cooked whole, as in the recipe here. Emmer’s chewy texture holds up even after long cooking. Fresh emmer will not need to be soaked, but it will reduce your cooking time. Recipe courtesy Robin Puskas of NY Kitchen Company. Visit Robin’s blog greenmarketcooking.blogspot.com Serves 4 Ingredients * 1 ½ C whole emmer grains * 3 ½ Tbs sunflower oil (locally grown & produced, sold at Cayuga Pure Organics) * 2 large or 3 small leeks, white sections halved lengthwise, cleaned, and cut into ¼ inch slices ¼ lb button mushrooms 5 C water * 2 ounces hard aged raw-milk cheese such as 3-Corner Field Farm’s sheep “Battenkill Brebis” or Cato Corner Farm’s “Womanchego”, a cow’s milk cheese inspired by the classic Spanish Manchego. (optional) * 3x3 inch piece of rind from same hard aged cheese Sea salt to taste * Ingredients available seasonally at your neighborhood Greenmarket Recipe continued on flipside . EEEMMER IN LLLEEK BBBROTH W /// MMMUSHROOMS Recipe continued . Instructions Soak grains overnight in enough water to cover the grains by an inch. Drain completely. Heat 2 tablespoons sunflower oil in a 4 quart saucepan. Add the chopped white section of the leeks and sauté until softened. Tie the green leaves of the leeks into a bundle. Add leek bundle, cheese rind and water and bring to a boil. Reduce heat and simmer for 20 minutes, then drain. Discard the solids and retain the stock. Salt to taste. While stock is cooking, brush mushrooms clean and coat in ½ tablespoon oil and salt lightly. Spread in a single layer on a baking sheet and roast in a preheated 375 degree oven for 15 minutes. Heat remaining 1 tablespoon oil in saucepan. Add grains and stir until the grains are shiny from the oil and begin to smell toasty, about 2-3 minutes. Add leek stock and bring to a simmer. Cook, uncovered, for about 45 minutes, stirring occasionally. Add the mushrooms and test the grains for doneness. The emmer should be soft to the bite, but can retain some firmness. When cooked, the grains will still be soupy, with plenty of stock not absorbed. Serve immediately in warmed bowls with cheese grated over top if you wish. May be stored refrigerated for up to four days. Serving options: Make en entire meal of the emmer by adding roasted butternut squash and kale. For over 30 years GrowNYC’s Greenmarket staff, volunteers and farmers have been working together to promote regional agriculture, preserve farmland and ensure a continuing supply of fresh, local produce for all New Yorkers. To learn more about GrowNYC’s Greenmarket, gardening, recycling and education programs, visit www.growNYC.orgwww.growNYC.org. As a non-profit, donations from supporters like you are vital to our continued success. To make a fully tax-deductible contribution, please call 212.788.7900 or make a donation online. .
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