Copyright Bluebird Grain Farms Serves: 4-6 Ingredients 1 cup Potlatch Pilaf, dry 3 cups water or mushroom stock 4 Portobello mushrooms, stems removed 6 teaspoons olive oil, divided 3 teaspoons balsamic vinegar, divided ½ teaspoon salt + more to taste ½ teaspoon black pepper + more to taste 2 medium shallots, diced 2 garlic… Continued
Recipe developed for Bluebird Grain Farms by Acacia Larsen. Serves: 4-6 Ingredients: 1 Medium/large or 2 small winter squash (about 4 cups cooked squash) 2 Tablespoons olive oil Kosher or sea salt 1 Cup Bluebird Emmer Farro 3 Cups apple cider 3 Cups chicken broth (or vegetable broth) 4 Tablespoons butter, bacon fat, or olive… Continued
Serves 6 -8 For the Farro & Zucchini: Makes 2 cups cooked farro *1 Cup Emmer Farro (Bluebird Grain Farms) 3 Cups water ½ Teaspoon kosher or sea salt *2 Medium zucchini, diced small Place the farro, water and salt in a medium or large saucepan over high heat. Bring to a boil, then turn heat to… Continued
Serves 4 Ingredients 1 cup Bluebird’s whole grain einkorn Salt and pepper 2 tablespoons extra-virgin olive oil 3/4 cup finely chopped shallots 2 cloves garlic, minced 1 pound zucchini, cut into ½-inch dice 1/2 cup white wine 1/2 cup heavy cream 3 pounds manila or other small clams 1/4 cup chopped parsley 2 tablespoons chopped… Continued
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 reveals a perfect vegetarian patty with a protein punch. Make these vegetarian burgers as the main course for lunch… Continued
Recipe Yields 2 Servings Recipe and photo credit: Maria Hines and Mercedes Pollmeir, from their Book PEAK NUTRITION Smart Fuel for Outdoor Adventure Ingredients Pinch of sea salt, plus more to taste 1 cup farro 2 tablespoons olive oil, divided 1 medium yellow onion, coarsely chopped 1/2 cup dry white wine, or stock of any… Continued
Serves 4 Compliments of Delicatus Restaurant Seattle, Chef Aaron Willis This fun cake is made by following the basic cooking instructions for Bluebird Potlatch Pilaf (except reducing water by 1/4 cup) and adding our ingredients together to form the cakes. If you do not have Bluebird Potlatch Pilaf in your Pantry, you can substitute it with… Continued
Recipe compliments of Guerra’s Gourmet Yield 10-12 biscuits Ingredients 3 cups of Einkorn baking mix 8 tablespoons of cold butter 1 cup milk + 1 teaspoon of vinegar (mixed) 1 tablespoon of Guerra’s Extra Spicy Seasoning 4oz small dice Guerra’s Fuego Cheese by Daniels Artisans Method Preheat oven to 450F Mix vinegar and milk together… Continued
Recipe modified from Shelly Adam’s recipe Glory Bowl; Whitewater Cooks, 2007. Serves 4 Ingredients 4 cups cooked whole grain Bluebird Emmer Farro or Einkorn (2 cups uncooked) 1 cup beets, grated 1 cup carrots, grated 1 cup almonds, toasted 1 cup spinach leaves 1 cup tofu, baked or sauteed 1 cup, avocado, sliced Tahini… Continued
Ingredients 1 tablespoon extra virgin olive oil or safflower oil 1 large onion, chopped 5 cloves of garlic, minced 2 stalks of celery, diced 2 carrots, diced 2 tablespoons of tomato paste 5 cups water or vegetable stock ( or half of each) 3 cups sliced beets, tops removed, not peeled 1/2 tablespoon fresh or… Continued