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Borscht with Wheatberries

Borscht with Wheatberries

Recipe Courtesy of Chef Becky Selengut, www.CornucopiaCuisine.com Ingredients 1 cup beet, red (peeled and chopped into 1″ chunks) 1-quart Rich beef, chicken, or roasted vegetable stock 1 bay leaf 1/2 teaspoon of sea salt 1 tablespoon of extra virgin olive oil 1 onion (sliced into thin half-moons) 1/4 teaspoon of cayenne powder 1 bunch beet greens… Continued

Zupa di Farro con Ceci Beans & Funghi

Makes about 6 servings *1 Cup Bluebird Emmer Farro *5 garlic cloves, chopped *1 Cup dried Ceci (Chickpeas) 1/2 Cup dry sherry or wine *1 ounce dried Porcini mushrooms Sea salt and fresh ground pepper to taste *1 teaspoon dried sage *1 lb fresh mushrooms (shiitake, cremini, etc.), sliced *1 teaspoon dried thyme 2 splashes of… Continued

Creamy Farro and Chickpea Soup

Creamy Farro and Chickpea Soup

Adapted from Mediterranean Grains and Greens by Paula Wolfert Ingredients: Time: 2 hours, plus overnight soaking for farro and chickpeas ¾ cup dried chickpeas, soaked in water overnight ¾ cup Bluebird Grain Farms Emmer Farro, soaked in water overnight ½ teaspoon of sea salt 3 tablespoons extra virgin olive oil, plus more for garnish ½ cup chopped… Continued

Bluebird Farm’s Farro Soup With Squash Vines, Lemon and Yogurt

Compliments of: Chef Earl Hook – La Medusa 4857 Rainier Avenue South -Seattle, WA 98118 206.723.2192 In Sicily and Mexico tender young squash vines are added to many varieties of soups and stews. If the stems are too large you may need to peel the fibrous coating before cooking. You may use black kale, spinach, or… Continued

Potato and Emmer Gnocchi with Mint-Pistaccio Pesto

Potato and Emmer Gnocchi with Mint-Pistaccio Pesto

Recipe Courtesy of Chef Becky Selengut, www.CornucopiaCuisine.com 2 lbs. russet potatoes — about 2 large ones 1 egg — beaten ¼ cup + 2 Tbsp. Bluebird Grains hard white wheat flour, fine ¼ cup + 2 Tbsp. Bluebird Grains emmer flour ¼ tsp. sea salt Instructions  Preheat the oven to 350 degrees. Pierce the potatoes all… Continued

Rustic Emmer Pasta

Rustic Emmer Pasta

Compliments of: Bluebird Grain Farms *Indicates preference to ingredients that are grown or produced locally Makes about 10 Cups of cooked pasta This recipe is dedicated to my Grandma Betty, who always made homemade pasta for our family’s Thanksgiving dinner. She would cut the pasta by hand, then cook it & toss with butter and… Continued

Rye Crackers with Caraway

Rye Crackers with Caraway

Easy to make and delicious whole-grain crackers, these are great on their own, topped with a spread made from smoked fish, or with a bowl of steamy soup. The recipe is adapted from Heidi Swanson’s Olive Oil Crackers at 101cookbooks.com. To roll out the crackers either a pasta roller or a rolling pin works well.… Continued

Spring Salad of Rye Berries, Fennel, and Green Peas

From The Splendid Grain by: Rebecca Wood Serves 4 Make this salad in spring when fresh peas are in season. With plenty of rye berries, it’s filling enough to be a light lunch. Ingredients: 6 tablespoons extra virgin olive oil 1 teaspoon freshly grated lemon zest 2 ½ tablespoon fresh lemon juice 1 clove garlic,… Continued

Rye Berry Smoked Salmon Salad

Recipe by Bluebird Grain Farms This Rye Berry salad with smoked salmon and asparagus, celebrates the bounty of spring in the Pacific Northwest. It is creamy, full of spring flavors and tastes wonderful warm, at room temp or cold. Ingredients: 1 Cup Bluebird Grain Farms Organic Rye Heirloom Berries 2 lbs fresh asparagus, rinsed and… Continued

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