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Einkorn and Rice Salad with Dried Apricots and Almonds

Cooking Method
Cuisine
Courses
Difficulty Beginner
Time
Prep Time: 45 min Cook Time: 35 min Total Time: 1 hr 20 mins
Servings 6
Best Season Summer
Description

The blog post is about a salad made with einkorn and rice with dried apricots and almonds for added flavor. Einkorn is an ancient form of wheat that has been shown to have more nutrients than modern wheat varieties because of its low gluten content. Rice provides energy as well as some protein for this dish. Dried apricots give a slight sweetness while almonds add crunchiness to the dish which helps balance all the other ingredients.

Ingredients
  • 250 grams Einkorn wheat
  • 200 grams wild Himalayan rice
  • 1 lemon, juiced
  • 80-100 milliliters olive oil
  • 1 clove garlic, peeled and crushed (or 2 stems spring garlic, finely chopped)
  • 150 grams dried apricots, chopped
  • 50-70 grams peeled almonds (either raw or roasted), roughly chopped
  • 5 spring onions, thinly sliced
  • Salt
  • 20-30 grams parsley, leaves only, roughly chopped
  • 10 grams basil leaves, torn
  • 50-70 grams rocket (arugula) leaves
Instructions
  1. Before boiling, I wash the grains briefly under cold water. My favorite rice for this salad is the wild Himalayan. And as it’s a kind of basmati rice, I cook it in a small saucepan with cold water (1 part rice, 2 parts water).

  2. Bring to a boil, lower the temperature, cover with a lid and let it steam for 12-15 minutes. Remove from the heat when still al dente, and let it stay in the saucepan with the lid on for 5 minutes. Then transfer it to the cold salad bowl to cool, gently fluffing it up with a fork.

  3. For the einkorn wheat, bring a medium pot of water to a boil, add the rinsed grains and boil gently, until the grains are al dente (it generally boils similar to wild rice – the time needed will vary from 25 to 30-35 minutes). Rinse under cold water and leave to drain.

    Meanwhile, make the dressing by mixing the olive oil with the lemon juice, crushed garlic, and salt and set aside.

  4. Once the einkorn wheat is cold enough, add it to the rice, followed by the chopped apricots, almonds, and spring onions. Pour the dressing over the mixture and give it a nice jumble until everything is well mixed.

  5. Just before serving, stir in the herbs. You can arrange the ready salad in layers (altering the grain mixture with layers of the rocket, or (especially if your rocket is a bit tough, but proudly homegrown like mine) torn it roughly and mix it in the salad.

  6. This grain salad is actually even tastier on the next day, served cold after a morning spent on the beach in the park or in the garden, whenever you happen to spend your free time. Just remember to add the greens (herbs and rocket) before serving.

Note

The recipe is adapted from Yotam Ottolenghi’s buckwheat and rice salad.

Keywords: Ottolenghi salad, Einkorn and Rice Salad