Adapted from Melissa Clark’s Cook This Now Ingredients: 1 ½ Cups Bluebird Emmer Farro 2 Ears Corn Kosher or Sea Salt 1 Clove garlic, pressed through a garlic press (or minced and mashed with a knife) 1 Lemon 3 Tablespoons extra virgin olive oil 2-3 Tablespoons chopped fresh marjoram (or use your favorite herbs) 1 Large ripe… Continued
Recipe by Bluebird Grain Farms Ingredients: 1 Cup Bluebird Emmer Farro 1 Tablespoon olive oil 1 Red onion, Chopped 2 Cups potato, cut in 1 inch cubes 1 large clove garlic, chopped 2 ½ Tablespoons curry powder or paste (Vadouvan, or Mae Ploy Panang) 1 Tablespoon sugar 2 Lime leaves (fresh or dried) torn in… Continued
Reprinted with permission from Ancient Grains for Modern Meals by Maria Speck, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc Maria Speck writes, “The original [recipe] called for grapes, plums, and Bartlett pears. I prefer it with grapes alone, and I scent my farro with anise seeds, which lend an ambrosial… Continued
by: Caramelize Life Blog / Rachelle Weymuller Ingredients: 1 Cup Bluebird Whole Grain Farro 3 Cups Washed Baby Organic Spinach Handful of Sweet Cherry Tomatoes, Halved 1/4 Cup Goat Cheese (Sunny Pine Farm) Dash of Lemon Pepper Pinch of Salt Stove top method: Add the Farro to a medium pot with 3 cups or so of water and… Continued
Recipe from MIX Magazine & created by Timothy Wastell of Firehouse Ingredients: 1 smoked pork shank 2 fresh bay leaves 4 1/2 quarts cold water Sea salt 2 tablespoons extra-virgin olive oil, plus more for drizzling 2 1/2 cups Bluebird Grain Farms farro 1 sweet onion, diced 2 cloves garlic, smashed 1/2 cup dry white… Continued