Compliments of: Acacia Larson MPH, RD, CD 1 1/2 Cups Bluebird Grain Farm’s Cracked Emmer4 Cups Vegetable or Chicken Broth2 Cups Water1 Cup cubed or crumbled or 1 ½ Cups grated cheese (cheddar, fontina, gouda, anything you like but fontina is fabulous!) Combine the cracked emmer, broth and water in a medium pot over high heat. Bring… Continued
by Martha Rose Shulman, published in the New York Times Serves 8 You’ll Need: 1 cup farro, soaked for one hour in water to cover & drained 2 medium-sized cooked beets, plus their leaves salt, preferably kosher salt, to taste 2 tablespoons sherry vinegar 1 teaspoon balsamic vinegar 1 small garlic clove, minced or pureed… Continued
Recipe by: Bluebird Grain Farms Delicious as part of a brunch buffet, or even for dinner, this casserole is a sweet and savory crowd pleaser. We procured our breakfast sausage from Thomson’s Custom Meats in Twisp, WA. Servings: 8 Ingredients: 1 Cup Organic Potlatch Pilaf 2 Large garlic cloves, minced 2 Inch Piece of cinnamon stick 1 Big… Continued
Yields 6 – 8 Ingredients 1 cup of Potlatch Pilaf (dry) 3 cups of water 6 large eggs 8 oz. mascarpone cheese 2 tablespoon flat-leaf parsley, chopped 1 teaspoon sea salt ½ teaspoon freshly ground pepper ¼ teaspoon ground nutmeg ½ teaspoon sweet paprika plus pinch for garnish 2 tablespoons extra virgin olive oil 1 cup… Continued
Makes about 6 Cups Salad ® Bluebird Grain Farms Ingredients: 1 Cup Potlach Pilaf 1 Teaspoon whole cumin seeds 2 Tablespoons finely chopped shallot 1 Tablespoon plus 2 teaspoons apple cider vinegar 1 Teaspoon kosher salt 1 Large pinch fresh cracked black pepper 2 Tablespoons olive oil 1 Tablespoon mayonnaise 1 Cup cooked garbanzo beans 1… Continued
Compliments of: Eating Locally in the Pacific Northwest Blog Plan on about an hour to cook the farro, less if soaked overnight. Measure five parts liquid to one part farro, boil gently for 50-60 minutes in salted water or stock. Farro is done when it’s tender, but still has a slight bite similar to al dente… Continued
Compliments of: Bluebird Grain Farms *Indicates preference for ingredients that are grown or produced locally Makes about 5 Cups To Cook the Farro: Makes 2 cups cooked farro *1 Cup Emmer Farro (Bluebird Grain Farms) 3 Cups water ½ Teaspoon kosher or sea salt Place the farro, water and salt in a medium saucepan over high heat.… Continued
Copyright PCC Natural Markets PCC Deli’s Methow Valley Salad has won the hearts of many. Hearty, fresh greens mixed with herbs and Bluebird’s signature Farro. 1/2 cup Bluebird Grain Farms Emmer Farro 1 cup water 1 1/2 teaspoon salt 3 tablespoons lemon juice 1 teaspoon minced garlic 1 teaspoon dried dill weed 1 teaspoon dried basil… Continued
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