by Georgina Tobiska of Caramelize Life Ingredients: 2 c. Bluebird Emmer Farro ¾ c. crumbled feta or goat cheese ¾ c. dried chopped fruit (dates, cherries, apricots, huckleberries, blueberries or cranberries or combo) ¾ c. toasted pecans 2 c. torn greens (such as kale, arugula, spinach, beet greens) ½ c. minced green onion Fresh herbs of… Continued
Recipe by Bluebird Grain Farms Serves 4-6 This summer salad recipe celebrates the flavors of grains, peppers, and fresh garden chard while adding a protein punch! Perfect for lunch or a dinner side dish. Ingredients: 1/2 cup Bluebird Emmer Farro 1/2 cup French Lentils or 1 Cup of Bluebird Einka & French Lentil blend and omit… Continued
Recipe by Bi-Rite Market Servings: 4 This farro salad recipe makes wonderful use of stone fruits such as nectarines, peaches or plums. Ingredients: 1 cup Bluebird Emmer Farro (dry)* 4-6 Whole Stone Fruit (Nectarines, Peaches, Plums) 1 Head Fennel 1/2 Bunch Radishes 1/2 Bunch Chives 1/2 Bunch Parsley, minced 1 Shallot, minced 1 Lemon 1/2 cup Extra… Continued
Recipe compliments of Chef Becky Selengut www.cornucopiacuisine.com This recipe answers the question: what do I do with leftover cooked pilaf? If you start with already cooked grain, use about 3 cups. Serve with an end of the summer tomato-fig salsa and dinner is on the table in 30 minutes. Ingredients: 1/4 cup Extra virgin olive… Continued
Serves 6 This slow cooked dish is rich with the nutty flavor of Christmas Beans and Farro, and infused with aromatic vegetables and herbs. A perfect side dish for any winter dinner. Christmas Beans are a large lima-type bean with beautiful brown or purple splotches. You may substitute any other bean and adjust the cooking… Continued
Makes about 16 Cups (Easily halved for a smaller crowd) Ingredients: ¼ Cup unsalted butter1 Cup Bluebird Emmer flour™2 teaspoons baking powder1 Cup Bluebird Cracked Emmer™¾ Cup buttermilk1 Tablespoon sugar½ Cup milk2 teaspoons kosher or sea salt2 large eggs Method: Preheat the oven to 400 degrees. Place an 8-inch cast iron skillet on the stove over medium-low… Continued
Compliments of: John Bonica – Tappi 201 S. Glover St. – Twisp, WA 98856 – 509.997.3345 Ingredients for Chicken: 5 boneless chicken breast halves, skinned ½ cup olive oil 2 tsps salt 2 tsp white pepper ½ tsp thyme ½ tsp cloves, ground 2 Tbsp oregano, dry 2 Tbsp basil, dry 3 pinch pepperoccini 2… Continued
From A Culinary Traveler in Tuscany by Beth Elon Yields- 4 servings Ingredients: 1 ¼ Cups Cranberry Beans, Soaked Overnight 2 Cups Bluebird Emmer Farro 1 Cup Capers 1 Large Bunch Thyme or Summer Savory Extra Virgin Olive Oil Salt and Freshly Ground Pepper Method: Cook the beans over a very low heat until they are… Continued
Compliments of: Bluebird Grain Farms Yield: Makes about 6 cups; 4 to 6 side-dish servings Ingredients: 1 cup whole-grain Emmer Farro 3/4 cup bulk pork sausage (about 3 oz.) or pork sausages, casings removed Butter or olive oil (if needed) 4 ½ cups fat-skimmed chicken broth 1 cup finely chopped parsley 1 apple (8 oz.) 2… Continued
Compliments of: Bluebird Grain FarmsYields 4-6 side dishes Ingredients:1 ½ Cup Emmer Farro4 tsp Butter5 Cups Chicken or Beef Broth2 tsp Chopped Fresh Thyme½ C up Marscarpone Cheese1 Cup Cubed Parsnips Method: Melt butter in a medium sauce pan. Sautee thyme. Add Farro and saute for a few minutes until butter is absorbed. Add 5 Cups… Continued