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Farro and Grilled Stone Fruit Salad

Farro and Grilled Stone Fruit Salad

Recipe by Bi-Rite Market Servings: 4 This farro salad recipe makes wonderful use of stone fruits such as nectarines, peaches or plums. Ingredients: 1 cup Bluebird Emmer Farro (dry)* 4-6 Whole Stone Fruit (Nectarines, Peaches, Plums) 1 Head Fennel 1/2 Bunch Radishes 1/2 Bunch Chives 1/2 Bunch Parsley, minced 1 Shallot, minced 1 Lemon 1/2 cup Extra… Continued

Farro & Christmas Bean Gratin

Serves 6 This slow cooked dish is rich with the nutty flavor of Christmas Beans and Farro, and infused with aromatic vegetables and herbs. A perfect side dish for any winter dinner. Christmas Beans are a large lima-type bean with beautiful brown or purple splotches. You may substitute any other bean and adjust the cooking… Continued

Pollo Eoliana (Chicken) with Farro

Compliments of: John Bonica – Tappi  201 S. Glover St. – Twisp, WA 98856 – 509.997.3345 Ingredients for Chicken: 5 boneless chicken breast halves, skinned ½ cup olive oil 2 tsps salt 2 tsp white pepper ½ tsp thyme ½ tsp cloves, ground 2 Tbsp oregano, dry 2 Tbsp basil, dry 3 pinch pepperoccini 2… Continued

Medieval Farro Salad

From A Culinary Traveler in Tuscany by Beth Elon Yields- 4 servings Ingredients: 1 ¼ Cups Cranberry Beans, Soaked Overnight 2 Cups Bluebird Emmer Farro 1 Cup Capers 1 Large Bunch Thyme or Summer Savory Extra Virgin Olive Oil Salt and Freshly Ground Pepper Method: Cook the beans over a very low heat until they are… Continued

Farro with Sausage and Apples

Compliments of: Bluebird Grain Farms Yield: Makes about 6 cups; 4 to 6 side-dish servings Ingredients: 1 cup whole-grain Emmer Farro 3/4 cup bulk pork sausage (about 3 oz.) or pork sausages, casings removed Butter or olive oil (if needed) 4 ½ cups fat-skimmed chicken broth 1 cup finely chopped parsley 1 apple (8 oz.) 2… Continued

Farro with Marscapone & Parsnips

Compliments of: Bluebird Grain Farms Yields 4-6 side dishes Ingredients: 1 ½ Cup Emmer Farro 4 tsp Butter 5 Cups Chicken or Beef Broth 2 tsp Chopped Fresh Thyme ½ C up Marscapone Cheese 1 Cup Cubed Parsnips Method: Melt butter in a medium sauce pan. Sautee thyme. Add Farro and saute for a few minutes… Continued

Emmer Farro Chimichurri with Zucchini & Olives

Compliments of: Acacia Larson MPH, RD, CD (Makes about 4 Cups) For the Farro & Zucchini: Makes 2 cups cooked farro *1 Cup Emmer Farro (Bluebird Grain Farms) 3 Cups water ½ Teaspoon kosher or sea salt *2 Medium zucchini, diced small Place the farro, water and salt in a medium or large saucepan over high heat. Bring… Continued

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