Split Farro Tabboulleh

Recipe Courtesy of Chef Becky Selengut
  • 1 cup Split Emmer-Farro
  • 3 cups  Water
  • 1/2  teaspoon Kosher salt
  • 1    medium Cucumber -- seeds removed, cut into small dice
  • 4    Roasted red peppers -- cut into small dice
  • 1    bunch     Parsley -- finely minced
  • 3    tablespoons   Mint -- finely minced
  • 1/4 cup         Kalamata olives -- minced
  • 1    Lemon -- juiced
  • 1/8  teaspoon    Cayenne pepper
  • 1/4 cup         Extra virgin olive oil
  • 1/4  cup         Feta (Israeli or French) -- small diced (optional)
  • 2    Green onions -- minced (optional)
  • Salt -- to taste
  • Freshly ground black pepper -- to taste

Add the split farro, water and kosher salt to a medium saucepot over high heat. Bring to a boil, reduce to a simmer, partially cover and cook until the farro is tender (about 20 minutes, strain any water out of the farro if there is any remaining). Spread the farro out onto a baking sheet to cool.  

Meanwhile, in a large mixing bowl, combine the cucumber, roasted red peppers, parsley, mint, olives, lemon and olive oil. When the farro is cool, mix it into the rest of the ingredients in the bowl. Season to taste with salt and pepper. Garnish with the optional feta and minced onions.

Honey Wheat-Buttermilk Bread

Makes two loaves, from the kitchen of Char Alkire
  • 2 pkgs dry yeast
  • ½ cup warm water set aside to ferment
  • Pinch of sugar

  • 2 cups buttermilk (if you don’t have any buttermilk, place 2 tbs of vinegar in the milk to sour it)
  • 2 Tbs melted butter
  • 1 cup cold water Mix all this together- then add the yeast mixture when it is ready/bubbly
  • ½ cup wheat germ
  • ¼ cup molasses
  • 3 tsp salt
  • 1 Tbs honey

Knead into the mixture above:
3 ½ cups Bluebird Grain Farms Hard Red Wheat flour
4 cups Bluebird Grain Farms Hard white flour (You will add more flour as needed as you knead.

It can be either the wheat or white or a mixture of the two.) Let rise twice, then form the dough into two loaves and let rise again. (I like to make one round loaf and one pan loaf)

Set oven to 450 degrees. Once bread is ready, place in oven at that temperature for 8 minutes. Then turn oven down to 350 degrees. Bake for an additional 30 minutes but monitor the bread closely as every oven is different.