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
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… 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 butter 1 Cup Bluebird Emmer flour™ 2 teaspoons baking powder 1 Cup Bluebird Cracked Emmer™ ¾ Cup buttermilk 1 Tablespoon sugar ½ Cup milk 2 teaspoons kosher or sea salt 2 large eggs Method: Preheat the oven to 400 degrees. Place an 8-inch… 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 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
Compliments of: Chef Seth Caswell Serves 4 Ingredients 2 oz fresh morel mushrooms*, sliced into rings 2 tsp unsalted butter 1 ea shallot, minced 1 Tbsp fresh thyme, roughly chopped 1 ea garlic clove, minced 4 ea asparagus stalks 2 cups vegetable stock (or substitute chicken stock) 1 ½ cups Bluebird Grains Emmer Farro 1 ea… Continued
Compliments of: Jason Wilson – Crush Restaurant 2319 E. Madison St. Seattle, WA 98112 – 206.30.CRUSH (27874) Ingredients: 2 Cups Emmer Farro 6 Cups Caramelized Onion Stock, recipe follows ½ Cup finely diced onion ½ Cup finely diced celery ½ Cup finely diced leek ½ Cup finely diced carrot ¼ Cup dried currants ¼ Cup Butter 2… Continued