Description
Savor the deep, earthy flavors of summer with this Emmer Grain & Mushroom Herb Bowl. Nutty emmer grains are cooked until tender, then tossed with savory mushrooms, fresh herbs, and a light, golden crumb topping for texture. It’s a hearty, satisfying dish that’s perfect for cozy dinners, healthy meal prep, or pairing with grilled meats and veggies.
Ingredients
Scale
- 1 cup emmer grain (rinsed)
- 3 cups water or vegetable broth
- 2 cups mushrooms (like cremini or button), chopped
- 2 tablespoons olive oil
- 2 tablespoons butter (optional, for richness)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh rosemary, chopped
- ½ cup seasoned breadcrumbs or panko
- 2 tablespoons grated Parmesan (optional, for the crumb topping)
- Fresh lemon zest, for garnish
Instructions
- Cook the emmer: In a medium saucepan, bring water or vegetable broth to a boil. Add rinsed emmer, reduce to a simmer, and cook covered for about 30–35 minutes, or until tender but chewy. Drain any excess liquid and fluff with a fork.
- Sauté the mushrooms: While the emmer cooks, heat olive oil and butter (if using) in a skillet over medium heat. Add the chopped mushrooms, salt, and pepper. Sauté until the mushrooms release their moisture and become golden brown, about 8–10 minutes.
- Toast the breadcrumbs: In a separate small pan, lightly toast the breadcrumbs with a drizzle of olive oil until golden and crisp. Stir in the Parmesan if using.
- Assemble the bowl: In a large serving bowl, toss the cooked emmer with sautéed mushrooms and chopped herbs.
- Finish and serve: Top with toasted breadcrumb topping and a sprinkle of fresh lemon zest for a pop of brightness. Serve warm.
Notes
- You can add roasted garlic, caramelized onions, or extra herbs like thyme for more depth.
- This dish also works well chilled as a grain salad for easy lunches.
