Recipe by Bluebird Grain Farms We love this minestrone soup- it’s a great way to use up vegetables from the garden! It makes a great warming dinner after a day of fieldwork in cool fall weather. Yield 4 Ingredients 2 tablespoons olive oil 1 medium red onion, chopped 2 medium carrots, peeled and diced 1… Continued
Split farro adds a whole grain punch to this delectable meatloaf. Its amazing ability to absorb flavors make it an ideal filling pair with the onions, Italian seasoning, and ground beef. Try split farro in your favorite meatball or vegetarian burger patty recipe! Ingredients: 1 Tablespoon Olive Oil (plus extra for the pan)… 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
Yield 6 – 8 Servings Ingredients 1 tablespoon olive oil or butter 2 cups sweet Onions, finely diced 2 quarts vegetable stock or water *2 tablespoons curry spice blend or more to taste 1 teaspoon garam marsala 1 teaspoon freshly grated ginger 1 tablespoon garlic, finely minced 1 cup split emmer farro 1 bay leaf 2… 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
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
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
Recipe yields 6 to 8 servings Ingredients: Salad 2 cups whole grain Emmer or Einka farro, dry 4 bunches of kale (approximately 16-18 stems), stems removed, coarsely chopped. I like to combine Curly Kale and Tuscan Kale. 1 large shallot 1 14 oz. can artichoke hearts, rinsed, quartered & drained ( marinated artichokes work well… Continued
Compliments of Bluebird Grain Farm Kitchen Recipes Yields 6 Servings Ingredients: 3 Cup Water 1 Cup whole grain Emmer Farro ½ Cup Olive Oil to taste ¼ Cup Red Wine Vinegar to taste ½ Cup Chopped Red Onion ½ Cup Chopped Celery or Fennel ½ Cup Chopped Carrot ½ Cup Peeled & Seeded Cucumber ½ CupTomatoes,… Continued
Recipe serves 6 Ingredients: 1 cup Bluebird’s organic split emmer farro 1 cup water 1/2 teaspoon sea salt 1 large English cucumber, cut into small dice 1/4 cup white scallions, minced 1 cup cherry tomatoes, sliced in half 1 bunch parsley – finely minced 3 tablespoons mint – finely minced 1/4 cup kalamata olives… Continued