How to Cook Einkorn

Co-authored by Jessica Gibson

Last Updated: October 25, 2021

Einkorn is one of the ancient grains that you've probably seen on grocery shelves. These berries are similar to farro or brown rice when cooked and they make a nutritious side. For basic boiled einkorn, simmer 1 part of einkorn in 2 parts of water until the berries are tender. Try a sweet breakfast porridge that's topped with fruit, nuts, and cream. You can also make a savory risotto that uses einkorn instead of traditional rice.

Ingredients

Boiled Einkorn

1 cup (200 g) einkorn berries
2 cups (470 ml) water

Makes 4 servings

Breakfast Einkorn Porridge^{[1]
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1/2 cup (100 g) einkorn berries
2 teaspoons (9 g) butter
1 cup (240 ml) whole milk
1 cup (240 ml) water, divided
Sliced fruit to serve
Sliced or chopped nuts to serve
2 tablespoons (30 ml) heavy cream to serve

Makes 2 servings

Savory Einkorn Risotto^{[2]
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1/2 (100 g) cup einkorn berries
1 garlic clove, minced
2 cups (470 ml) vegetable broth
1 cup (240 ml) water
1/2 cup (50 g) grated parmesan

Makes 2 servings

Method 1

Method 1 of 3:
Preparing Boiled Einkorn

1
Put the einkorn and water into a pot. Measure 1 cup (200 g) of einkorn berries and 2 cups (470 ml) of water into a pot on the stove.
2
Bring the einkorn and water to a boil. Turn the burner to high and leave the lid off of the pot so the water comes to a boil.
3
Cover and simmer the einkorn for 30 to 35 minutes. Turn the burner down to medium or medium-low so the water bubbles gently. Put a lid on the pot and simmer the einkorn until most of the water is absorbed.
- The einkorn will swell as it cooks. Taste the einkorn to ensure it's soft to your liking.
4
Serve the basic cooked einkorn. Turn off the burner and serve the einkorn while it's hot or let it cool and serve the einkorn once it's warm. You can season it simply with butter, herbs, or spices.
- Try using einkorn in place of rice in your favorite recipes.
- Refrigerate leftover einkorn in an airtight container for up to 3 to 5 days.

Method 2

Method 2 of 3:
Making Breakfast Einkorn Porridge

1
Pulse the einkorn until it's coarsely cracked. Put 1/2 cup (100 g) of einkorn berries into a food processor. Put the lid on and pulse the berries 3 to 4 times until they're cracked.
- If you don't have a food processor, you can crack the berries in a high-speed blender.
2
Melt the butter in a pot and stir in the einkorn. Place 2 teaspoons (9 g) of butter into a pot on the stove. Turn the burner to medium and melt the butter. Stir in the cracked einkorn and stir until it's coated in the butter.
- Let the einkorn cook for about 1 minute so it toasts a little and smells nutty.
3
Add the milk and water and bring it to a boil. Pour 1 cup (240 ml) of whole milk and ¹⁄₂ cup (120 ml) of the water into the pot with the einkorn. Turn the heat to medium-high so the liquid comes to a boil.
- If you prefer, use low-fat, soy, nut, or hemp milk.
4
Cover and simmer the einkorn for 30 to 35 minutes. Turn the burner down to medium-low and put the lid on the pot. Let the einkorn bubble gently until it absorbs the liquid and becomes soft.
- If the einkorn has absorbed the liquid but isn't soft enough, pour in the reserved ¹⁄₂ cup (120 ml) of water and cook it for another 5 to 10 minutes.
5
Serve the breakfast porridge with fruit, nuts, and cream if desired. Turn off the burner and transfer the cooked einkorn to serving bowls. Sprinkle sliced or chopped nuts over the einkorn and serve it along with your favorite fruit. You can also drizzle a few spoonfuls of heavy cream over the porridge.
- To add a little protein and crunch, top the einkorn with almonds, pecans, walnuts, or hazelnuts.
- For a little sweetness, add sliced raisins, pears, peaches, or diced apples to the einkorn.

Method 3

Method 3 of 3:
Cooking Savory Einkorn Risotto

1
Pulse the einkorn until it's cracked and dusty. Put 1/2 (100 g) of cup einkorn berries into a food processor and put the lid on. Pulse the einkorn 4 to 5 times so the berries crack and make a little flour.
2
Mince the garlic and put it in a pot with water and broth. Mince 1 clove of garlic and scoop it into a large pot on the stove. Pour 2 cups (470 ml) of vegetable broth and 1 cup (240 ml) of water into the pot.
3
Simmer the liquid. Turn the burner to high so the liquid comes to a boil. Then turn the burner down to medium so the liquid bubbles gently. Keep simmering the liquid the entire time you're cooking the einkorn.
4
Put the cracked einkorn in a skillet. Put the skillet on the burner and turn it to medium-low. Once it's warm, stir in the cracked einkorn and let it toast for 1 to 2 minutes.
- The berries should smell a little nutty once they've toasted long enough.
5
Stir 1 cup (240 ml) of the liquid into the einkorn. Use a ladle to scoop about 1 cup (240 ml) of the liquid out of the pot and slowly pour it into the skillet with the einkorn.
- Stir well while you add the liquid so the einkorn absorbs it.
6
Keep stirring ¹⁄₄ cup (59 ml) of liquid into the einkorn until it's tender. Once the einkorn has absorbed the cupful of liquid, slowly stir in ¹⁄₄ cup (59 ml) at a time. The einkorn should be cooked and soft by the time you've finished adding the liquid.
- It should take you 40 to 45 minutes to stir in all of the liquid. Avoid rushing this or the risotto won't cook properly.
7
Stir in the parmesan and serve the einkorn risotto. Turn off the burner and stir in ½ cup (50 g) of grated parmesan. Spoon the risotto onto serving plates or bowls and serve it along with your meal.
- If the risotto is too thick for your liking, you can add another splash of water or vegetable broth.
- Store the leftover risotto in an airtight container in the refrigerator for up to 2 to 3 days.