I bought some of Södergårds emmer grains at the Slow Food market yesterday and used them to make a 'risotto' tonight. I used a Jamie Olivier pasta receipe for the sauce: aubergines, tomatoes, onion, basil and garlic. I cooked the emmer in chicken stock but have since found a website suggesting it should be soaked overnight before it is cooked. I quite liked the 'al dente' texture of the grains (and their nuttiness) but next time I will try soaking them just to see if it makes a difference. Generously sprinkle the top with feta and then garnish with more basil. Delicious and very filling.