PNW Veg: 100 Vegetable Recipes Inspired by the Local Bounty of the Pacific Northwest by O'Donnel Kim

Author:O'Donnel, Kim [O'Donnel, Kim]
Language: eng
Format: epub
Publisher: Sasquatch Books
Published: 2017-05-09T04:00:00+00:00

1 Heat the oil in a small saucepan or skillet over medium heat until it starts to crackle. Add the scallions, stir, and reduce the heat to medium low, cooking until slightly softened, about 1 minute. Remove the pan from the heat and let cool for about 20 minutes. Strain the scallion oil over a glass jar. Store leftovers in the refrigerator. Bring the scallion oil to room temperature when ready to use.

2 In a medium saucepan, bring the water and emmer to a boil over medium-high heat. Cover, reduce the heat to medium low, and simmer until tender, 20 to 25 minutes. Remove the saucepan from the heat and keep covered for 5 minutes. Drain any residual water and transfer the emmer to a large bowl.

3 While the emmer is still hot, add 3 tablespoons of the scallion oil, the lemon juice, salt, and pepper, and stir well with a fork. Lay the parsley and mint on top of the emmer like a blanket. Place the radishes on top. Stir just before serving, adding the feta and olives. Serve at room temperature.

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