Bluebird Grain Farms

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Vegetarian Farro Burger

  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

Potlatch Pilaf Cake with Whole Grilled Tenderloin, Creamed Mushroom Mix & Sauté Greens

Serves 4 Compliments of Delicatus Restaurant Seattle, Chef Aaron Willis This fun cake is made by following the basic cooking instructions for  Bluebird Potlatch Pilaf (except reducing water by 1/4 cup) and adding our ingredients together to form the cakes. If you do not have Bluebird Potlatch Pilaf in your Pantry, you can substitute it with… Continued

Bluebird Grain Bowl with Tahini Dressing

Recipe modified from Shelly Adam’s recipe Glory Bowl;  Whitewater Cooks, 2007. Serves 4 Ingredients 4 cups cooked whole grain Bluebird Emmer Farro or Einkorn (2 cups uncooked) 1 cup beets, grated 1 cup carrots, grated 1 cup almonds, toasted 1 cup spinach leaves 1 cup tofu, baked or sauteed 1 cup, avocado, sliced Tahini Dressing… Continued

Farro Pasta

Yield 4 Servings Ingredients 1 1/2 cups Emmer Flour 1/4  cup semolina for work surface 1 tablespoon water 1/2 teaspoon of fine salt 1 tablespoon olive oil 2 large eggs, beaten Method In a food processor, combine Emmer flour and salt and process for 5 seconds. Separately, combine eggs, water, and oil. With the machine… Continued

Chilled Emmer Farro Caprese Salad

Recipe developed for Bluebird Grain Farms by Acacia Larson.  This is a quick recipe (especially if you have some leftover farro in the fridge) for a delicious, refreshing farro salad. Perfect for a mid-summer dinner! Recipe Yields- 6 Servings Ingredients 1 Cup Bluebird Grain Farms Whole Grain Emmer or Einkorn            … Continued

Quick Emmer Risotto with Beets, Walnuts and Crème Fraiche

Compliments of: Acacia Larson MPH, RD, CD Indicates preference for ingredients that are grown or produced locally Yield  6 Serving This recipe is especially delicious with beets that have their greens attached. If your beets do not have fresh-looking greens, you can use 1 bunch of chard. Vary the recipe by crumbling on some cheese… Continued

Einkorn Cauliflower Bowl

Makes 4 servings Ingredients:  1 cup Bluebird’s einkorn berries Salt 3 tablespoons extra-virgin olive oil 1 medium cauliflower, cut into small florets Freshly ground black pepper 3 cloves garlic, minced Pinch red pepper flakes 1/2 cup Castelvetrano olives, pitted and chopped 1/2 cup grated Pecorino Romano ½  chopped Italian parsley 1 lemon ¼ cup toasted… Continued

Baked Einka & French Lentils with Chicken

©Bluebird Grain Farms Serves 4 Ingredients 1 cup Einka & French Lentil Blend 1/2 cup chopped red onions 1/2 cup chopped dried apricots 1 tablespoon chopped fresh thyme Salt and freshly ground black pepper 2 cups chicken or vegetable broth 4 bone-in chicken thighs (about 2 pounds) 2 tablespoons extra-virgin olive oil 2 teaspoons zaatar… Continued

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