The einkorn wheat berries are very similar to farro, in fact, sometimes the names are used interchangeably on packaging (though they probably shouldn't be). But, since farro has been a favorite of mine for years (meaning I've used it enough to be pretty familiar with it), I have noticed a little difference between the two. Einkorn berries seem to be slightly smaller than farro berries, which makes them a little less chewy (one of my favorite things about farro).
And don't be afraid to use the einkorn berries in warm breakfast porridge or hearty salads, they add a nice toothsome sort of comfort to a dish. Speaking of comfort, does it get any more comforting than slow cooked lamb shanks, meat so tender it just falls off the bone, nestled in a rich broth alongside plump einkorn berries (traditionally barley) and floury potatoes?
lamb may be the star of this spin on the traditional Irish stew (which uses barley), but it wouldn't be complete without every other component. Whole wheat berries are definitely my favorite use of einkorn to date.
I hope you'll hop over and visit Lora at Savoring Italy to see what her einkorn experiments yielded month—these fantastic Italian Wine Einkorn Cookies (Ciambelline al Vino Rosso)!