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Creamy Farro with Honey-Roasted Grapes

Creamy Farro with Honey-Roasted Grapes

Reprinted with permission from Ancient Grains for Modern Meals by Maria Speck, copyright © 2011.  Published by Ten Speed Press, a division of Random House, Inc Maria Speck writes, “The original [recipe] called for grapes, plums, and Bartlett pears. I prefer it with grapes alone, and I scent my farro with anise seeds, which lend an ambrosial… Continued

Warm Spinach and Farro Salad

Warm Spinach and Farro Salad

by: Caramelize Life Blog / Rachelle Weymuller  Ingredients: 1 Cup Bluebird Whole Grain Farro 3 Cups Washed Baby Organic Spinach Handful of Sweet Cheery Tomatoes, Halved 1/4 Cup Goat Cheese (Sunny Pine Farm) Dash of Lemon Pepper Pinch of Salt Stove top method: Add the Farro to a medium pot with 3 cups or so of water and… Continued

Fried Farro with Asparagus

Fried Farro with Asparagus

Recipe from Town & Country Markets Central Market Mill Creek – Culinary Resource Center Ingredients: 1 cup (uncooked) Bluebird Grain Farms Organic Whole Grain Emmer Farro, rinsed 2 eggs, beaten 1 tablespoon sesame oil Oil for frying 4 green onions, thinly sliced (white and green parts), divided 1 clove garlic, minced 1 generous cup asparagus (about… Continued

Challah

Yields: 2 Medium Loaves Ingredients: 2 Tbs. active, dry yeast 1 cup lukewarm water 3-5 Tbs. honey, sugar, brown sugar, or molasses, depending on sweetness desired ¼ cup melted butter or oil 4 large eggs 1 Tbs. salt 6-8 cups flour* 2 cups golden raisins or currants (optional) ¼ cup poppy and/or sesame seeds (optional)… Continued

Cinnamon Orange Swirl Bread

Compliments of: Chef Becky Selengut of Cornucopia Cuisine This recipe takes that childhood favorite of sprinkling cinnamon and sugar over toast and combines it all together into a nostalgic loaf spiraled throughout with freshly ground cinnamon and dark brown sugar. In the heat of the oven, the cinnamon-sugar becomes its own internal glaze for the… Continued

Classic Whole Wheat Loaf

Compliments of: Bluebird Grain Farms Yields 2 loaves The Sponge: 2 ½ Tbs active dry yeast 1 Cup lukewarm water 1 tsp. molasses 2 Cups whole wheat bread flour (Hard Red, Hard White, or Emmer (bread will be denser with emmer flour, you can also blend a ½ Cup Rye Flour for a stronger flavor).… Continued

No Knead Crusty Emmer Bread

No Knead Crusty Emmer Bread

Adapted from Jim Lahey’s My Bread Yields: 1 loaf Ingredients 2 Cups Emmer flour, plus some for dusting 1 Cup Unbleached all-purpose flour ½ Teaspoon yeast ¾ Teaspoon kosher salt 1 ¼ Cups cool water ½ Teaspoon coarse sea salt (optional) *Special Equipment: To make this recipe you will need a medium (3 quart) cast… Continued

Rye Pretzels

Rye Pretzels

Seattle restaurant Poppy’s former pastry chef, Dana Cree, used rye flour from Bluebird Grain to make these soft and chewy bite-size pretzels. Plump, golden and savory, they have just enough rye and caraway to set them apart from the crowd. Five dozen may sound like a lot, but they’re quick and fun to make, and… Continued

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