Bluebird Grain Farms

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Squash & Cider Soup with Caramelized Farro & Apples

Squash & Cider Soup with Caramelized Farro & Apples

Recipe developed for Bluebird Grain Farms by Acacia Larsen. Makes 4-6 Servings Ingredients: 1 Medium/large or 2 small winter squash (about 4 cups cooked squash) 2 Tablespoons olive oil Kosher or sea salt 1 Cup Bluebird Emmer Farro 3 Cups apple cider 3 Cups chicken broth (or vegetable broth) 4 Tablespoons butter, bacon fat, or… Continued

Borscht with Wheatberries

Recipe Courtesy of Chef Becky Selengut, www.CornucopiaCuisine.com Ingredients: 1 cup Beet, red — peeled and chopped into 1″ chunks 1 quart Rich beef, chicken or roasted vegetable stock 1 Bay Leaf 1/2 tsp. Sea salt 1 Tbsp. Extra virgin olive oil 1 Onion — sliced into thin half moons 1/4 tsp. Cayenne powder 1 bunch Beet… Continued

Zupa di Farro con Ceci Beans & Funghi

Makes about 6 servings *1 Cup Bluebird Emmer Farro *5 garlic cloves, chopped *1 Cup dried Ceci (Chickpeas) 1/2 Cup dry sherry or wine *1 ounce dried Porcini mushrooms Sea salt and fresh ground pepper to taste *1 teaspoon dried sage *1 lb fresh mushrooms (shiitake, cremini, etc.), sliced *1 teaspoon dried thyme 2 splashes of… Continued

Creamy Farro and Chickpea Soup

Adapted from Mediterranean Grains and Greens by Paula Wolfert Time: 2 hours, plus overnight soaking for farro and chickpeas Ingredients: ¾ cup dried chickpeas, soaked in water overnight ¾ Cup Bluebird Grain Farms Emmer Farro, soaked in water overnight ½ Teaspoon sea salt 3 Tablespoons extra virgin olive oil, plus more for garnish ½ Cup chopped onion 1… Continued

Bluebird Farm’s Farro Soup With Squash Vines, Lemon and Yogurt

Compliments of: Chef Earl Hook – La Medusa 4857 Rainier Avenue South -Seattle, WA 98118 206.723.2192 In Sicily and Mexico tender young squash vines are added to many varieties of soups and stews. If the stems are too large you may need to peel the fibrous coating before cooking. You may use black kale, spinach, or… Continued

Curried Vegetable Soup with Split Farro & Tofu

Curried Vegetable Soup with Split Farro & Tofu

Recipe by: Brooke Lucy for Bluebird Grain Farms A hearty garden soup, to boost your immune system while using up the last of the garden vegetables. 6 – 8 Servings Ingredients: 1 tablespoon olive oil or butter 2 cups sweet Onions, finely diced 2 quarts vegetable stock or water *2 tablespoons curry or more to… Continued

Split Farro & Mushroom Soup

Split Farro & Mushroom Soup

Ingredients: 2 Tbs. butter 2 Cups yellow onions, diced 1/2 Cup Bluebird split farro 2 lbs. mushrooms, sliced 1 tsp. sea salt 3 tsp. dried dill 1 Tbs. paprika 2 tsp. fresh lemon juice 2 Cups water 1 Cup dry white wine 1 Cup milk or cream black pepper to taste 1/2 Cup sour cream fresh… Continued

Farro Curry with Squash

Farro Curry with Squash

Recipe by Bluebird Grain Farms Ingredients: 1 Cup Bluebird Emmer Farro  1 Tablespoon olive oil 1 Red onion, Chopped 2 Cups potato, cut in 1 inch cubes 1 large clove garlic, chopped 2 ½ Tablespoons curry powder or paste (Vadouvan, or Mae Ploy Panang) 1 Tablespoon sugar 2 Lime leaves (fresh or dried) torn in half… Continued

Minestrone Soup with Farro

Minestrone Soup with Farro

Recipe by Bluebird Grain Farms Recipe Serves 4 Ingredients 2 tablespoons olive oil 1 medium red onion, chopped 2 medium carrots, peeled and diced 1 large celery stalk, diced 1/4 teaspoon red-pepper flakes 1 teaspoon minced fresh rosemary, or 1/4 teaspoon dried Coarse salt and ground pepper 1 can (14.5 ounces) whole peeled tomatoes, drained… Continued