Gilchester's Organic Emmer Recipe

Rinse and Soak (optional)

Place 1.5 cups of organic emmer in a fine-mesh sieve and rinse under cold running water until water runs clear. If you have time, transfer the rinsed emmer to a bowl, cover with cold water, and soak 2–4 hours or overnight to reduce cooking time and improve texture; drain before cooking. If short on time, proceed directly to cooking after rinsing.

Cook Emmer

In a medium heavy-bottomed saucepan, combine the drained emmer, 4.5 cups water and 1 tsp sea salt. Bring to a gentle boil over medium-high heat. Reduce heat to low, cover, and simmer gently until kernels are tender but still have a bit of chew, 30–40 minutes (soaked emmer will be toward the lower end). Stir occasionally and add a splash of water if it looks dry. Taste for doneness at 25 minutes.

Drain & Steam

When the emmer is cooked through but chewy, remove from heat. If any excess water remains, drain through a sieve. Return emmer to the warm pot, cover, and let sit off the heat 8–10 minutes to steam and fluff. Fluff with a fork and spread on a rimmed tray to cool slightly if making a salad or serve warm for a hot bowl.

Whisk Dressing

In a small bowl, whisk together 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, and 1 teaspoon freshly ground black pepper. Taste and adjust acidity or seasoning — add a pinch more salt if desired.

Toss with Fresh Ingredients

Place the warm (or cooled) cooked emmer in a large mixing bowl. Add 1/2 cup chopped parsley, 2 tablespoons chopped mint, 3 thinly sliced scallions, 1/2 cup toasted walnuts, and 1/2 cup crumbled feta (if using). Pour the dressing over the emmer and toss gently to combine so the grains absorb the dressing.

Adjust Seasoning

Taste and season with additional sea salt and black pepper to taste. If the mixture seems dry, drizzle up to 1 more tablespoon olive oil or another teaspoon of lemon juice and toss again.

Transfer to a serving bowl or individual plates. Garnish with 1/2 cup microgreens or baby arugula and a light drizzle (about 1 tsp) of good olive oil. Serve warm, room temperature, or chilled. Leftovers keep covered in the refrigerator for up to 3–4 days; refresh with a squeeze of lemon and a drizzle of olive oil before serving.