Bluebird Grain Farms

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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

Creamy Farro with Honey-Roasted Grapes

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

Warm Spinach and Farro Salad

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

Toasted Farro Risotto with Smoked Pork Shanks & Kale

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

Challah

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

Cinnamon Orange Swirl Bread

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

Rye Bread with Yogurt and Caraway Seeds

Makes 1 loaf Ingredients 1/2 cup Warm Water 2 packages dry yeast 1 cup plain yogurt, warmed 1 cup Bluebird Whole Grain Rye Flour 2 1/2 cups to 3 cups all-purpose flour 1 Tbsp caraway seeds  1 1/4 tsp. sea salt 2 Tbsp Yellow Cornmeal Glaze- egg white/water Method Warm Yogurt in a pot over… Continued

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