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
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
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
Copyright Bluebird Grain Farms Yields: 6 – 8 servings For some people, the pièce de résistance of Thanksgiving is not the turkey, but the stuffing. Simple to prepare, Bluebird’s Organic Potlatch Pilaf Stuffing with Apples relies not on the high carbohydrate count of typical stuffing, but instead on the hearty foundation of split emmer’s high… Continued
Serves 6 Copyright: Bluebird Grain Farms Ingredients 1 cup Cracked Farro Porridge 1/2 cup Greek yogurt 1 large egg 3 tablespoons fresh chives, minced 2 cups Gruyere cheese, shredded (6 ounces) 1/2 teaspoon freshly ground pepper 3/4 cup Japanese panko bread crumbs Salt to taste Olive Oil 2 to 3 bunches of fresh salad… Continued
Compliments of: Acacia Larson MPH, RD, CD Indicates preference for ingredients that are grown or produced locally Yield 6 Serving This recipe is especially delicious with beets that have their greens attached. If your beets do not have fresh-looking greens, you can use 1 bunch of chard. Vary the recipe by crumbling on… Continued
Serves: 8 Ingredients: 1/4 cup vegetable oil 1 medium yellow onion, finely chopped 2 lb. ground beef 1 cup split emmer farro* 1/4 cup chili powder 1 tbsp. cumin 2 tbsp. tomato paste 2 tbsp. paprika 2 tsp. kosher salt, plus more to taste 6 cloves garlic, finely chopped 2 (28-oz.) cans diced tomatoes with liquid… Continued
Copyright Bluebird Grain Farms. This recipe is on the side panel of our Potlatch Pilaf 1 lb. packaging This is one of our all-time favorite Bluebird recipes. It is very easy to prepare. For a hearty winter meal, serve as a side with fish, chicken, or grilled tempeh. Yields 4-6 servings Ingredients: 2 Tb olive… Continued
Recipe by Brooke Lucy for Bluebird Grain Farms Posole is a delicious, hearty soup that can serve as a full meal unto itself. The split emmer farro’s light texture and quick cooking time is a perfect pair with the traditional hominy in this recipe. Ingredients: 2 cups yellow onion, minced 1/4 cup vegetable oil 1… Continued
Ingredients: 3/4 Cup Olive Oil 2 Cups Yellow Onion, finely diced 1 Teaspoon Oregano, dried 1 Teaspoon Thyme, dried 2 Cups Zucchini, finely diced 1 Cup Mushroom, thinly sliced 4 Cups Baby Spinach 2/3 Cup Feta Cheese 1/2 Cup Split Emmer Farro 2 Eggs, slightly beaten 1/2 Cup Greek Yogurt 1 Tablespoon Lemon Juice, freshly… Continued