Recipe Developed for Bluebird Grain Farms by: Chef Kristen Schumacher Ingredients: 3/4 cup Bluebird Grain Farms Emmer Farro 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,… Continued
Adapted from The Flexitarian Table by Peter Berley Makes about 6 Servings The creamy sauce is rich and decadent, but the combination of crisp celery root and sweet apples with chewy farro and fragrant herbs make this salad light and refreshing. This dish is great on its own, or as a side dish for your… Continued
Adapted from Melissa Clark’s Cook This Now Ingredients: 1 ½ Cups Bluebird Emmer Farro 2 Ears Corn Kosher or Sea Salt 1 Clove garlic, pressed through a garlic press (or minced and mashed with a knife) 1 Lemon 3 Tablespoons extra virgin olive oil 2-3 Tablespoons chopped fresh marjoram (or use your favorite herbs) 1 Large ripe… Continued
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
Reprinted with permission from Ancient Grains for Modern Meals by Maria Speck, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc Maria Speck writes, “The original [recipe] called for grapes, plums, and Bartlett pears. I prefer it with grapes alone, and I scent my farro with anise seeds, which lend an ambrosial… Continued
by: Caramelize Life Blog / Rachelle Weymuller Ingredients: 1 Cup Bluebird Whole Grain Farro 3 Cups Washed Baby Organic Spinach Handful of Sweet Cherry Tomatoes, Halved 1/4 Cup Goat Cheese (Sunny Pine Farm) Dash of Lemon Pepper Pinch of Salt Stove top method: Add the Farro to a medium pot with 3 cups or so of water and… Continued
Recipe from Town & Country Markets Central Market Mill Creek – Culinary Resource Center Ingredients 1 cup (uncooked) Bluebird Grain Farms Organic Whole Grain Emmer Farro, rinsed 2 eggs, beaten 1 tablespoon sesame oil oil for frying 4 green onions, thinly sliced (white and green parts), divided 1 clove garlic, minced 1 generous cup asparagus (about… Continued
Recipe from MIX Magazine & created by Timothy Wastell of Firehouse Ingredients: 1 smoked pork shank 2 fresh bay leaves 4 1/2 quarts cold water Sea salt 2 tablespoons extra-virgin olive oil, plus more for drizzling 2 1/2 cups Bluebird Grain Farms farro 1 sweet onion, diced 2 cloves garlic, smashed 1/2 cup dry white… Continued
Yields: 2 Medium Loaves Ingredients: 2 Tbs. active, dry yeast 1 cup lukewarm water 3-5 Tbs. honey, sugar, brown sugar, or molasses, depending on sweetness desired ¼ cup melted butter or oil 4 large eggs 1 Tbs. salt 6-8 cups flour* 2 cups golden raisins or currants (optional) ¼ cup poppy and/or sesame seeds (optional)… Continued
Compliments of: Chef Becky Selengut of Cornucopia Cuisine This recipe takes that childhood favorite of sprinkling cinnamon and sugar over toast and combines it all together into a nostalgic loaf spiraled throughout with freshly ground cinnamon and dark brown sugar. In the heat of the oven, the cinnamon-sugar becomes its own internal glaze for the… Continued