Bluebird Grain Farms

Skip to content ↓ Navigation
Squash & Cider Soup with Caramelized Farro and Apples

Squash & Cider Soup with Caramelized Farro and Apples

Recipe developed for Bluebird Grain Farms by Acacia Larsen. Serves: 4-6 Ingredients: 1 Medium/large or 2 small winter squash (about 4 cups cooked squash) 2 Tablespoons olive oil Kosher or sea salt 1 Cup Bluebird Emmer Farro 3 Cups apple cider 3 Cups chicken broth (or vegetable broth) 4 Tablespoons butter, bacon fat, or olive… Continued

Beet & Vegetable Farro Soup

Beet & Vegetable Farro Soup

Ingredients 1 tablespoon extra virgin olive oil or safflower oil 1 large onion, chopped 5 cloves of garlic, minced 2 stalks of celery, diced 2 carrots, diced 2 tablespoons of tomato paste 5 cups water or vegetable stock ( or half of each) 3 cups sliced beets, tops removed, not peeled 1/2 tablespoon fresh or… Continued

Bluebird Farm Chili

Bluebird Farm Chili

Serves: 8 Ingredients: 1/4 cup vegetable oil 1 medium yellow onion, finely chopped 2 lb. ground beef 1 cup split emmer farro* 1/4 cup chili powder 1 tbsp. cumin 2 tbsp. tomato paste 2 tbsp. paprika 2 tsp. kosher salt, plus more to taste 6 cloves garlic, finely chopped 2 (28-oz.) cans diced tomatoes with liquid… Continued

Minestrone Soup with Farro

Minestrone Soup with Farro

Recipe by Bluebird Grain Farms We love this minestrone soup- it’s a great way to use up vegetables from the garden! It makes a great warming dinner after a day of fieldwork in cool fall weather. Yield 4 Ingredients 2 tablespoons olive oil 1 medium red onion, chopped 2 medium carrots, peeled and diced 1… Continued

Chicken Posole with Split Farro

Chicken Posole with Split Farro

Recipe by Brooke Lucy for Bluebird Grain Farms Posole is a delicious, hearty soup that can serve as a full meal unto itself. The split emmer farro’s light texture and quick cooking time is a perfect pair with the traditional hominy in this recipe. Ingredients: ​2 cups yellow onion, minced 1/4 cup vegetable oil 1… Continued

Curried Vegetable Soup with Split Farro & Tofu

Curried Vegetable Soup with Split Farro & Tofu

Yield 6 – 8 Servings Ingredients 1 tablespoon olive oil or butter 2 cups sweet Onions, finely diced 2 quarts vegetable stock or water *2 tablespoons curry spice blend or more to taste 1 teaspoon garam marsala 1 teaspoon freshly grated ginger 1 tablespoon garlic, finely minced 1 cup split emmer farro 1 bay leaf 2… Continued

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

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 mushroomsSea salt and fresh ground pepper to taste*1 teaspoon dried sage*1 lb fresh mushrooms (shiitake, cremini, etc.), sliced*1 teaspoon dried thyme2 splashes of soy sauce*1 teaspoon dried parsley*1 Tb apple cider vinegar*1… 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

  1. 1
  2. 2