Our products are sown, harvested, and sun-cured with care and milled to order on our farm in the Methow Valley in northern Washington so you can enjoy the most delicious plow-to-package grain money can buy.
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A unique Northwest blend of our split Emmer farro and wild rice from Willamette Valley Oregon. Perfect for pilaf, wraps, stuffings, and grain salads. Cooks in 45 minutes. Add water and oil. Cooking instructions included.
Springs Concerto The way a spring creek leaps rolls and glistens in the sharp, March sun; each bubble a gone-by snowflake each turn a great crawling out from the white blanket and such burrowing in. New eyes blink- … Continued
Serves 4 Compliments of Delicatus Restaurant Seattle, Chef Aaron Willis This fun cake is made by following the basic cooking instructions for Bluebird Potlatch Pilaf (except reducing water by 1/4 cup) and adding our ingredients together to form the cakes. If you do not have Bluebird Potlatch Pilaf in your Pantry, you can substitute it with… Continued