Ancient wheat for modern times

Mushroom Salad

Mushroom Salad

Mushroom Salad

6 to 8 servings


  • 1 cup Einkorn, rinsed
  • 1 cup mushrooms, diced
  • 1 cup carrots, peeled, cut into small dice
  • 2 red peppers, diced
  • 2 to 4 medium scallion (green onion) green and white parts, sliced thinly
  • 2 tablespoons extra-virgin olive oil
  • Salt and dressing to taste

Recipe Preparation

Place Einkorn in a medium pot, add 2 ½ – 3 cups of water. Bring to a boil; reduce heat to medium-low and simmer, uncovered, until einkorn is tender and water is mostly absorbed, about 45 minutes. Drain; place in a large bowl.

Meanwhile, heat olive oil in a medium saucepan over medium heat. Add mushrooms and carrots and cook, stirring, until tender and their water has evaporated, about 5 minutes.

Transfer to large bowl and add scallion and red peppers, stir and season to taste with salt, lemon juice or dressing.

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