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Potlatch Pilaf Stuffing with Apples, Walnuts, and Fried Shallots

Potlatch Pilaf Stuffing with Apples, Walnuts, and Fried Shallots

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

Chicken Posole with Split Farro

Chicken Posole with Split Farro

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

Greek Vegetable Pie

Greek Vegetable Pie

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

Emmer Polenta Puttanesca – Two Ways

Emmer Polenta Puttanesca – Two Ways

Compliments of: Acacia Larson MPH, RD, CD Servings: 6 Ingredients: 1 ½ Cups Cracked Farro Porridge 4 Cups broth 1-2 Cups water 1-2 Tablespoons Extra virgin olive oil *Optional ½ – 1 Cup grated parmesan *Optional ¼ Cup olive oil 1 Large shallot, chopped – or 2 large cloves garlic minced 1 – 28oz Can tomatoes (whole,… Continued

Farro Zucchini Fritters With Lemon Cilantro Sauce

Farro Zucchini Fritters With Lemon Cilantro Sauce

Recipe by: Brooke Lucy for Bluebird Grain Farms Serves 4-6 (yields 12 2” diameter fritters) Ingredients: 3 cups grated zucchini (about 2 medium) 3/4 cup Bluebird’s Farro Porridge – dry (yields 1 1/2 cups of cooked porridge) 1 large egg 1/4 cup Bluebird’s Emmer Flour 1/2 cup vegetable oil Ground Pepper Sea Salt Method: On stovetop bring to… Continued

Split Farro Tabbouleh Salad

Split Farro Tabbouleh Salad

Recipe serves 6 Ingredients: 1 cup split emmer farro 1  cup water 1/2   teaspoon Kosher salt 1  medium cucumber – seeds removed, cut into small dice  4 roasted red peppers – cut into small dice 1 bunch  Parsley – finely minced 3  tablespoons Mint – finely minced 1/4  cup Kalamata olives -minced 1  lemon –… Continued

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