Emmer and vegetables salad.

DI Chiara Maci | 25 Jan 2018


Emmer, a versatile ancient grain and mixed sautèed vegetables (you can use the ones you prefer).

A fresh and light course.

Perfect for a lunch break easy but tasty.

You can also let it cool down a little and serve it as a cold dish.



200g pearl emmer

Extra virgin olive oil

1 onion

1 fresh chilli pepper

1 garlic clove

3 carrots

100g mushrooms

200g frozen peas





– Rinse emmer in cold water and drain it.

– Cook it in salty water for the indicated time (normally about 20 minutes).

– In the meanwhile, clean, wash and cut vegetables.

– Brown garlic and the chopped onion in a pan with a little oil and add carrots, mushrooms and peas. Cook vegetables, I always keep them crunchy, and adjust salt and pepper.

– Drain emmer directly into the pan and mix all together.

– Serve cold or hot with a little oil veo and a pinch of salt and pepper.

Photo By Chiara Maci
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