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
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
Recipe Developed for Bluebird Grain Farms by: Chef Kristen Schumacher Ingredients: 3/4 cup Bluebird Grain Farms Emmer Farro 3/4 cup Pearl Barley 4 cups low sodium Chicken Stock 2 cups water 2 Tablespoons of fresh finely chopped herbs (Any combination of thyme, mint, basil, thai basil, chives, sorrel etc.) 1/2 – 1 full box Grape Tomatoes,… Continued
Adapted from The Flexitarian Table by Peter Berley Makes about 6 Servings The creamy sauce is rich and decadent, but the combination of crisp celery root and sweet apples with chewy farro and fragrant herbs make this salad light and refreshing. This dish is great on its own, or as a side dish for your… Continued
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
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