Einkorn is an ancient grain and has a higher nutrient content than modern wheat. It is lower in gluten than modern wheat and higher in protein. It has a nutty flavor and chewy texture. The flour is supposedly amazing to bake with, too.
What I noticed the most about einkorn was how it had a distinct flavor on its own, but when I combined it with tomatoes and raw zucchini with a lemon-tahini dressing, the einkorn flavor melted in with the other flavors. It didn’t overpower the other ingredients.
Einkorn cooks in a 2-1 ratio, so 2 parts of water for 1 part of grain. Bring the water and grain to a boil together, and reduce to a simmer. Let it simmer for 30-35 minutes, until the water has evaporated. Einkorn can be eaten hot, warm, or cold. It’s pretty versatile.
And it’s definitely interesting. It is an ancient grain and non-hybridized. It’s the closest to the original wheat grain that we have today. It is lower in gluten than modern wheat and higher in protein. It has a chewy texture and a slightly nutty flavor. You can sometimes find einkorn in the bulk section of a health food store or you can order it online from a site like Jovial.com. If you want to shake up your baking, you can also use einkorn flour.