Recipe by: Brooke Lucy Serves: 4-6 Ingredients 1 1/2 cups Bluebird Split Emmer Farro 3 teaspoons of freshly ground cumin 1 teaspoon chili powder 1 tablespoon olive or vegetable oil 1 medium shallot, thin long slices 4 oz. of roasted green chilies (fresh roasted green chilies are best, but canned works too) 3 1/3 cups… Continued
Serves 6-8 Copyright: Bluebird Grain Farms Ingredients 3 cups Cannellini beans (2 15 oz cans) 1 cup cooked Bluebird Whole Grain Emmer Farro 1/2 cup red onion, finely diced ⅓ cup olive oil Juice of 2 medium lemons Grated zest of 1 medium lemon 2 cloves of garlic, finely minced 1 cup of flat leafed… Continued
Recipe Yields approximately 10-12 bars Copyright Bluebird Grain Farms We apologize for our removal of the recipe last month! We decided to take it down to do a few edits after some kind customers gave us their opinions, and we think it is now easier and tastier. We hope y’all enjoy, and we thank you… Continued
Recipe by: Chef Seth Caswell Serves 4 Ingredients 2 oz fresh morel mushrooms*, sliced into rings 2 tsp unsalted butter 1 shallot, minced 1 Tbsp fresh thyme, roughly chopped 1 garlic clove, minced 4 asparagus stalks 2 cups vegetable stock (or substitute chicken stock) 1 ½ cups Bluebird Grains Emmer Farro 1 medium onion, small dice… Continued
Recipe & Photo Credit: Town & Country Markets Serves-4 Ingredients 1 cup (uncooked) Bluebird Grain Farms Organic Whole Grain Emmer Farro, rinsed 2 eggs, beaten 1 tablespoon sesame oil oil for frying 4 green onions, thinly sliced (white and green parts), divided 1 clove garlic, minced 1 generous cup asparagus (about 1/2 pound), sliced diagonally… Continued
Serves 6 Ingredients 1 large cauliflower, cut into medium size florets, stem included ½ cup cracked farro porridge ( split emmer works too) 2 tablespoons of butter or Olive oil 2 cups, chopped yellow onion 3 medium garlic cloves, diced 1 large carrot, chopped 2 bay leaves 2 tsp salt 1 cup dry white wine… 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
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