Recipe Developed for Bluebird Grain Farms by:
Chef Kristen Schumacher
3/4 cup Farro (Bluebird™ Emmer)
3/4 cup Pearl Barley
4 cups low sodium Chicken Stock
2 cups water
2 Tablespoons of fresh finely chopped herbs (Any combination of thyme, mint, basil, thai basil, chives, sorrel etc.)
1/2 - 1 full box Grape Tomatoes, halved
Caramelized Onion & Fennel (recipe to follow below)
1/2 - 1 cup crumbled Feta cheese (Israeli Pastures of Eden Feta at Trader Joe’s - Kristen's Favorite)
Extra Virgin Olive oil to taste
Sea salt and fresh cracked pepper
Bring stock and water to a boil in a large stockpot. Add farro and barley bring back to a boil. Then turn the heat down to simmer for one hour uncovered. Drain remaining liquid, once cooked (there may not be any to drain). Farro will be chewy and barley will be soft. Add herbs, tomatoes, caramelized onions and fennel and feta cheese. Drizzle with extra virgin olive oil and season with salt and pepper. Serve warm or at room temperature.
Caramelized Onions & Fennel Bulb - They are worth the wait!!
1-1/2 pounds Onions (approx 2 large onions)
1 pound Fennel bulb (approx 1 large bulb), trimmed of green tops (reserve tops for garnish)
4 tablespoons unsalted Butter (1/2 stick)
1. Halve the onions, remove the tough outer layers and cut the onion halves into thin slices. Melt the butter over medium heat in a wide skillet. Add the sliced onions and fennel.
2. Cook over medium heat under close observation, tossing often, until the first browning is visible. For the best result, reduce the heat to medium low, and cook for 30 minutes or more, stirring every 10 minutes