Bluebird Grain Farms

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Emmer “Cornbread” and Sausage Stuffing

Makes about 16 Cups (Easily halved for a smaller crowd) Ingredients: ¼ Cup unsalted butter1 Cup Bluebird Emmer flour™2 teaspoons baking powder1 Cup Bluebird Cracked Emmer™¾ Cup buttermilk1 Tablespoon sugar½ Cup milk2 teaspoons kosher or sea salt2 large eggs Method: Preheat the oven to 400 degrees. Place an 8-inch cast iron skillet on the stove over medium-low… Continued

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

Medieval Farro Salad

From A Culinary Traveler in Tuscany by Beth Elon Yields- 4 servings Ingredients: 1 ¼ Cups Cranberry Beans, Soaked Overnight 2 Cups Bluebird Emmer Farro 1 Cup Capers 1 Large Bunch Thyme or Summer Savory Extra Virgin Olive Oil Salt and Freshly Ground Pepper Method: Cook the beans over a very low heat until they are… Continued

Farro with Sausage and Apples

Compliments of: Bluebird Grain Farms Yield: Makes about 6 cups; 4 to 6 side-dish servings Ingredients: 1 cup whole-grain Emmer Farro 3/4 cup bulk pork sausage (about 3 oz.) or pork sausages, casings removed Butter or olive oil (if needed) 4 ½ cups fat-skimmed chicken broth 1 cup finely chopped parsley 1 apple (8 oz.) 2… Continued

Farro with Marscarpone & Parsnips

Compliments of: Bluebird Grain FarmsYields 4-6 side dishes Ingredients:1 ½ Cup Emmer Farro4 tsp Butter5 Cups Chicken or Beef Broth2 tsp Chopped Fresh Thyme½ C up Marscarpone Cheese1 Cup Cubed Parsnips Method: Melt butter in a medium sauce pan. Sautee thyme. Add Farro and saute for a few minutes until butter is absorbed. Add 5 Cups… Continued

Crush’s Farro Risotto

Compliments of: Jason Wilson – Crush Restaurant2319 E. Madison St. Seattle, WA 98112 – 206.30.CRUSH (27874) Ingredients:2 Cups Emmer Farro6 Cups Caramelized Onion Stock, recipe follows½ Cup finely diced onion½ Cup finely diced celery½ Cup finely diced leek½ Cup finely diced carrot¼ Cup dried currants¼ Cup Butter2 T. Sage, chopped1 T. Thyme, chopped1 Bay LeafSalt to taste… Continued

Emmer Salad with Caramelized Onion & Fennel

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

Farro Salad with Corn, Tomatoes and Feta

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

Farro Curry with Squash

  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… Continued

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