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Warm Einkorn Salad With Herbs And Seasonal Vegetables

Warm Einkorn Salad With Herbs And Seasonal Vegetables

Serves 4-6 Recipe by: Stewart Dietz Catering Ingredients: 1 1/4 cup Whole Grain Einkorn 2 cups water ½ teaspoon kosher salt 4 tablespoons olive oil 4 ounces crimini brown mushroom, cleaned & trimmed, keep stems ½ small yellow onion, finely diced 1 small leek, cleaned, cut lengthwise in ½, thinly sliced using mostly white 1.5 teaspoon fresh or 1/2 teaspoon dried thyme… Continued

Einka & Vegetable Sauté with Poached Egg

Einka & Vegetable Sauté with Poached Egg

Ingredients: 1 tablespoon clarified butter (clarified butter can be replaced with unsalted butter or olive oil, I prefer the creamy smooth flavor of clarified butter) 2 tablespoon shallot, minced ½ cup celery, minced ½ cup mushroom, minced (wild mushrooms such as Morels are best,otherwise Creminis or Buttons will work just fine) 1 clove garlic, minced 1… Continued

Einka (einkorn) Salad with Tuscan Kale & Butternut Squash

Einka (einkorn) Salad with Tuscan Kale & Butternut Squash

Servings: 6 Recipe by: Stewart Dietz for Food & Wine Magazine Ingredients: 1 pound peeled butternut squash, cut into 1/2-inch dice (3 cups) 6 tablespoons extra-virgin olive oil Salt Freshly ground pepper 2 cups Whole Grain Einka (einkorn) 10 ounces Tuscan kale, stemmed, leaves sliced crosswise 1/4 inch thick (4 cups) 2 tablespoons sherry vinegar 1/2… Continued

Farro & Christmas Bean Gratin

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

Pollo Eoliana (Chicken) with Farro

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

Medieval Farro Salad

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

Farro with Sausage and Apples

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

Farro with Marscapone & Parsnips

Compliments of: Bluebird Grain Farms Yields 4-6 side dishes Ingredients: 1 ½ Cup Emmer Farro 4 tsp Butter 5 Cups Chicken or Beef Broth 2 tsp Chopped Fresh Thyme ½ C up Marscapone Cheese 1 Cup Cubed Parsnips Method: Melt butter in a medium sauce pan. Sautee thyme. Add Farro and saute for a few minutes… Continued

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