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Rye Crackers with Caraway

Makes about 12 large crackers Easy to make and delicious whole grain crackers, these are great on their own,topped with a spread made from smoked fish, or with a bowl of steamy soup. The recipe is adapted from Heidi Swanson’s Olive Oil Crackers at To roll out the crackers either a pasta roller or… Continued

Spring Salad of Rye Berries, Fennel, and Green Peas

From The Splendid Grain by: Rebecca Wood Serves 4 Make this salad in spring when fresh peas are in season. With plenty of rye berries, it’s filling enough to be a light lunch. Ingredients: 6 tablespoons extra virgin olive oil 1 teaspoon freshly grated lemon zest 2 ½ tablespoon fresh lemon juice 1 clove garlic,… Continued

Rye Berry Smoked Salmon Salad

Recipe by Bluebird Grain Farms This Rye Berry salad with smoked salmon and asparagus, celebrates the bounty of spring in the Pacific Northwest. It is creamy, full of spring flavors and tastes wonderful warm, at room temp or cold. Ingredients: 1 Cup Bluebird Grain Farms Organic Rye Heirloom Berries 2 lbs fresh asparagus, rinsed and… Continued

Farro Burgers

Farro Burgers

These delightful vegetarian burgers will not only wow your pallet but give you a new perspective on veggie burgers. The sweet nutty flavor of cracked farro combined with savory ingredients of thyme, tamari, and onion reveal a perfect vegetarian patty with a protein punch. Make these vegetarian burgers for as a main coarse for lunch… Continued

Emmer Polenta with Cheese

Compliments of: Acacia Larson MPH, RD, CD 1 1/2 Cups Bluebird Grain Farm’s Cracked Emmer 4 Cups Vegetable or Chicken Broth 2 Cups Water 1 Cup cubed or crumbled or 1 ½ Cups grated cheese (cheddar, fontina, gouda, anything you like but fontina is fabulous!) Combine the cracked emmer, broth and water in a medium pot over… Continued

Cracked Farro Porridge

Cracked Farro Porridge

Recipe by Bluebird Grain Farms A delicious hot cereal that can be enjoyed with your favorite nuts, fruit, or an organic fruit syrup! Servings: 3 to 4 Ingredients: 1 cup Cracked Farro Porridge 3 cups water Pinch of salt (optional)* Method: On stovetop add 1 cup of cracked farro porridge and a pinch of salt* to 3… Continued

Farro, Asparagus and Tuna Wraps

Adapted from Mayo Clinic Cookbook Executive Chef Peter Witt- Dover Point Gourmet-Private Chefs Servings: 4 Preparation Time: 15 minutes Start to Finish Time: 35 minutes Excellent lunch time sandwich-healthy and delicious – Dover Point Gourmet-Private Chef Peter Witt Copyright 2012 Food rolled in an edible wrapper and eaten by hand is a tradition in many… Continued

Fall Farro Salad with Beets, Beet Greens, and Feta

by Martha Rose Shulman, published in the New York Times Serves 8 You’ll Need: 1 cup farro, soaked for one hour in water to cover & drained 2 medium-sized cooked beets, plus their leaves salt, preferably kosher salt, to taste 2 tablespoons sherry vinegar 1 teaspoon balsamic vinegar 1 small garlic clove, minced or pureed… Continued

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