Adapted from Culinary Institute of American – IA Healthy Cooking cookbook Dover Point Gourmet-Private Chefs – Chef Peter Witt Servings: 4 Preparation Time: 15 minutes Start to Finish Time: 35 minutes A great alternative to Quaker Oats and Steel Cut Oats the spices add a new dimension to hot cereal without adding calories. Portion information:… Continued
Compliments of: Acacia Larson MPH, RD, CD 1 1/2 Cups Bluebird Grain Farm’s Cracked Emmer4 Cups Vegetable or Chicken Broth2 Cups Water1 Cup cubed or crumbled or 1 ½ Cups grated cheese (cheddar, fontina, gouda, anything you like but fontina is fabulous!) Combine the cracked emmer, broth and water in a medium pot over high heat. Bring… Continued
Recipe by Bluebird Grain Farms A delicious hot cereal that can be enjoyed with your favorite nuts, fruit, or an organic fruit syrup! Servings: 3 to 4 Ingredients: 1 cup Cracked Farro Porridge 3 cups water Pinch of salt (optional)* Method: On stovetop add 1 cup of cracked farro porridge and a pinch of salt* to 3… Continued
Adapted from Mayo Clinic Cookbook Executive Chef Peter Witt- Dover Point Gourmet-Private Chefs Servings: 4Preparation Time: 15 minutesStart to Finish Time: 35 minutesExcellent lunch time sandwich-healthy and delicious – Dover Point Gourmet-Private Chef Peter Witt Copyright 2012Food rolled in an edible wrapper and eaten by hand is a tradition in many cuisines, including Chinese mu… Continued
by Martha Rose Shulman, published in the New York Times Serves 8 You’ll Need: 1 cup farro, soaked for one hour in water to cover & drained 2 medium-sized cooked beets, plus their leaves salt, preferably kosher salt, to taste 2 tablespoons sherry vinegar 1 teaspoon balsamic vinegar 1 small garlic clove, minced or pureed… Continued
Recipe by: Bluebird Grain Farms Delicious as part of a brunch buffet, or even for dinner, this casserole is a sweet and savory crowd pleaser. We procured our breakfast sausage from Thomson’s Custom Meats in Twisp, WA. Servings: 8 Ingredients: 1 Cup Organic Potlatch Pilaf 2 Large garlic cloves, minced 2 Inch Piece of cinnamon stick 1 Big… Continued
Yield 4 Ingredients: 4 tablespoon butter 2 cups yellow onions, diced 1/2 cup Bluebird Split Emmer Farro 2 lbs. mushrooms, sliced 1 teaspoon sea salt 2 teaspoon dried dill, plus extra for topping 1 tablespoon paprika 2 teaspoon fresh lemon juice 2 cups chicken or vegetable stock 1 cup dry white wine 1 cup milk… Continued
Yields 6 – 8 Ingredients 1 cup of Potlatch Pilaf (dry) 3 cups of water 6 large eggs 8 oz. mascarpone cheese 2 tablespoon flat-leaf parsley, chopped 1 teaspoon sea salt ½ teaspoon freshly ground pepper ¼ teaspoon ground nutmeg ½ teaspoon sweet paprika plus pinch for garnish 2 tablespoons extra virgin olive oil 1 cup… Continued
Makes about 6 Cups Salad ® Bluebird Grain Farms Ingredients: 1 Cup Potlach Pilaf 1 Teaspoon whole cumin seeds 2 Tablespoons finely chopped shallot 1 Tablespoon plus 2 teaspoons apple cider vinegar 1 Teaspoon kosher salt 1 Large pinch fresh cracked black pepper 2 Tablespoons olive oil 1 Tablespoon mayonnaise 1 Cup cooked garbanzo beans 1… Continued
Compliments of: Eating Locally in the Pacific Northwest Blog Plan on about an hour to cook the farro, less if soaked overnight. Measure five parts liquid to one part farro, boil gently for 50-60 minutes in salted water or stock. Farro is done when it’s tender, but still has a slight bite similar to al dente… Continued