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Fresh Herbs & Farro Salad

Fresh Herbs & Farro Salad

Compliments of: Eating Locally in the Pacific Northwest Blog Plan on about an hour to cook the farro, less if soaked overnight. Measure five parts liquid to one part farro, boil gently for 50-60 minutes in salted water or stock. Farro is done when it’s tender, but still has a slight bite similar to al dente… Continued

Emmer Farro with Arugula & Goat Cheese

Emmer Farro with Arugula & Goat Cheese

Compliments of: Bluebird Grain Farms *Indicates preference for ingredients that are grown or produced locally Makes about 5 Cups To Cook the Farro: Makes 2 cups cooked farro *1 Cup Emmer Farro (Bluebird Grain Farms) 3 Cups water ½ Teaspoon kosher or sea salt Place the farro, water and salt in a medium saucepan over high heat.… Continued

PCC Natural Markets' Methow Valley Salad

PCC Natural Markets’ Methow Valley Salad

Copyright PCC Natural Markets PCC Deli’s Methow Valley Salad has won the hearts of many. Hearty, fresh greens mixed with herbs and Bluebird’s signature Farro. 1/2 cup Bluebird Grain Farms Emmer Farro 1 cup water 1 1/2 teaspoon salt 3 tablespoons lemon juice 1 teaspoon minced garlic 1 teaspoon dried dill weed 1 teaspoon dried basil… Continued

Emmer Berry Salad with Fruit, Feta, and Pecans

Emmer Berry Salad with Fruit, Feta, and Pecans

by Georgina Tobiska of Caramelize Life Ingredients: 2 c. Bluebird Emmer Farro ¾ c. crumbled feta or goat cheese ¾ c. dried chopped fruit (dates, cherries, apricots, huckleberries, blueberries or cranberries or combo) ¾ c. toasted pecans 2 c. torn greens (such as kale, arugula, spinach, beet greens) ½ c. minced green onion Fresh herbs of choice… Continued

Farro and Grilled Stone Fruit Salad

Farro and Grilled Stone Fruit Salad

Recipe by Bi-Rite Market Servings: 4 This farro salad recipe makes wonderful use of stone fruits such as nectarines, peaches or plums. Ingredients: 1 cup Bluebird Emmer Farro (dry)* 4-6 Whole Stone Fruit (Nectarines, Peaches, Plums) 1 Head Fennel 1/2 Bunch Radishes 1/2 Bunch Chives 1/2 Bunch Parsley, minced 1 Shallot, minced 1 Lemon 1/2 cup Extra… Continued

Summer Potlatch Cakes with Cherry Tomato-Fig Salsa

Summer Potlatch Cakes with Cherry Tomato-Fig Salsa

Recipe compliments of Chef Becky Selengut  www.cornucopiacuisine.com This recipe answers the question: what do I do with leftover cooked pilaf? If you start with already cooked grain, use about 3 cups. Serve with an end of the summer tomato-fig salsa and dinner is on the table in 30 minutes. Ingredients:   1/4 cup Extra virgin… Continued

Farro & Christmas Bean Gratin

Farro & Christmas Bean Gratin

Serves 6 This slow cooked dish is rich with the nutty flavor of Christmas Beans and Farro, and infused with aromatic vegetables and herbs. A perfect side dish for any winter dinner. Christmas Beans are a large lima-type bean with beautiful brown or purple splotches. You may substitute any other bean and adjust the cooking… Continued

Emmer “Cornbread” and Sausage Stuffing

Emmer “Cornbread” and Sausage Stuffing

Makes about 16 Cups (Easily halved for a smaller crowd) Ingredients: ¼ Cup unsalted butter 1 Cup Bluebird Emmer flour™ 2 teaspoons baking powder 1 Cup Bluebird Cracked Emmer™ ¾ Cup buttermilk 1 Tablespoon sugar ½ Cup milk 2 teaspoons kosher or sea salt 2 large eggs Method: Preheat the oven to 400 degrees. Place an 8-inch… Continued

Pollo Eoliana (Chicken) with Farro

Pollo Eoliana (Chicken) with Farro

Compliments of: John Bonica – Tappi  201 S. Glover St. – Twisp, WA 98856 – 509.997.3345 Ingredients for Chicken: 5 boneless chicken breast halves, skinned ½ cup olive oil 2 tsps salt 2 tsp white pepper ½ tsp thyme ½ tsp cloves, ground 2 Tbsp oregano, dry 2 Tbsp basil, dry 3 pinch pepperoccini 2… Continued

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