January 3, 2014

Potlatch Pilaf Breakfast Casserole

Potlatch Pilaf

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8 servings

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.

Ingredients

• 1 cup Organic Potlatch Pilaf
• 2 cloves garlic minced
• 1 cinnamon stick 2-inch piece
• 1 sprig rosemary leaves chopped
• 1/2 cup dried cherries
• 2 1/2 cups broth use your favorite
• 1 teaspoon Dijon mustard
• 1/4 cup maple syrup plus more for serving if desired
• 1/4 teaspoon kosher or sea salt
• 1/4 teaspoon black pepper
• 8 breakfast sausage links use your favorite, meat or tofu based

Methods

• Preheat the oven to 350 degrees.
• In a 9×13 baking dish, combine the pilaf, garlic, cinnamon, rosemary and cherries.
• Heat the broth until it is hot and mix in the mustard, syrup, salt and pepper. Pour the broth mixture over the pilaf mixture, and place the sausages evenly over the surface.
• Cover the dish with foil and bake for 50 minutes. Remove foil and bake 10 minutes more, or until all liquid has evaporated.
• Turn the oven up to broil, and broil briefly, just to brown the tops of the sausages.
• Remove from oven and remove the cinnamon stick before serving. Serve as is, or with additional maple syrup if you prefer a sweeter breakfast.

Products used

Organic Potlatch Pilaf

 

January 3, 2014

Potlatch Pilaf Frittata with Roasted Cauliflower & Sweet Onion

Potlatch Pilaf

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8 servings

Ingredients

• 1 cup Potlatch Pilaf dry
• 3 cups water
• 6 large eggs
• 8 ounces mascarpone cheese
• 2 tablespoons flat-leaf parsley chopped
• 1 teaspoon sea salt
• 1/2 teaspoon pepper freshly ground
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon sweet paprika
• 2 tablespoons extra virgin olive oil
• 1 cup sweet onion cut into long thin slices
• 1 medium cauliflower head diced small
• 1/2 cup parmesan finely grated

Methods

• Turn oven to 375.
• Bring 3 cup water to a rolling boil, add Potlatch Pilaf and simmer on low for 35 minutes. Remove from heat and let sit for 10. Drain any excess liquid if necessary.
• While pilaf is cooking; chop sweet onion and cauliflower. In a medium bowl combine onion and cauliflower and toss with 2 tablespoons of olive oil, ½ teaspoon sea salt, and ½ teaspoon sweet paprika until olive oil, spices and vegetables are evenly distributed.
• Pour mixture into shallow roasting pan and roast for 30-35 minutes, frequently tossing mixture with a spatula, until cauliflower and onions are golden brown. Remove from oven.
• Turn oven to broiler setting.
• In a medium bowl whisk together eggs, Mascarpone, parsley, remaining sea salt, pepper, and nutmeg, set aside.
• In a large bowl combine cooked pilaf and roasted cauliflower mixture until evenly incorporated. Pour mixture into a cast-iron skillet.
• Pour the egg and mascarpone mixture evenly over the mixture of pilaf mixture. Cook on stovetop, partially covered, until edges become firm, about 5 minutes. Sprinkle the top with parmesan and remaining paprika.
• Place the pan under the broiler until frittata is puffed and the eggs are nicely browned for about 3 minutes.
• Remove from oven and let sit for 5 minutes.

Products used

Organic Potlatch Pilaf

 

January 3, 2014

Farro and Grilled Stone Fruit Salad

Emmer Farro

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4 salads

Recipe by Bi-Rite Market

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 virgin olive oil
• Salt & pepper

Methods

• Boil Bluebird Farro in salted water until tender, approximately 50 minutes. Drain and cool.
• Shave fennel and radish.
• Slice stone fruit. Grill flesh-side down for 1-1.5 minutes until showing grill marks but still firm. Quarter the halves.
• Chop herbs. Juice and zest the lemon. Mince shallot.
• Combine all ingredients together, add salt and pepper to taste. Serve at room temperature.

Products used

Organic Whole Grain Emmer Farro

 

January 3, 2014

Creamy Farro with Honey-Roasted Grapes

Emmer Farro

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4 servings

Reprinted with permission from Ancient Grains for Modern Meals by Maria Speck, copyright © 2011.  Published by Ten Speed Press, a division of Random House, Inc

Maria Speck writes, “The original called for grapes, plums, and Bartlett pears. I prefer it with grapes alone, and I scent my farro with anise seeds, which lend an ambrosial quality to this peasant grain.” Pg 45, Ancient Grains for Modern Meals

Ingredients

Farro:

• 2 cups water 3 Cups of Water If using Bluebird Whole Grain Farro
• 1 cup farro
• 1 teaspoon anise seeds
• 1 piece cinnamon stick 1 inch length
• Pinch fine sea salt

Roasted grapes, and to finish:

• 3 cups seedless red grapes 1 1/4 pounds
• 1 teaspoon extra-virgin olive oil
• 4 tablespoons honey plus extra for serving
• 1/2 cup heavy whipping cream or half-and-half
• 1/2 teaspoon vanilla extract
• Ground cinnamon for sprinkling

Methods

• To prepare the farro, bring the water, farro, anise seeds, cinnamon stick, and salt to a boil in a heavy-bottomed 4-quart saucepan. Decrease the heat to maintain a simmer, cover, and cook until the farro is tender but still slightly chewy (20 to 25 minutes for pearled farro, 50 minutes for Bluebird Whole Grain Farro). Remove the cinnamon stick, drain any remaining liquid, and return the farro to the saucepan.
• Meanwhile, prepare the roasted grapes. Position a rack 6 inches from the heat source and preheat the broiler for 5 minutes. Spread the grapes on a large rimmed baking sheet. Drizzle with the olive oil and 2 tablespoons of the honey and toss to combine. Broil until the grapes just start to shrivel and release some juices as they burst, 5 to 7 minutes. Immediately transfer the grapes with their juices to a heatproof bowl.
• To finish, add the cream and vanilla extract to the farro and bring to a boil over medium heat, stirring frequently. Cook until the cream thickens slightly, 3 to 5 minutes. Stir in the remaining 2 tablespoons honey, add the grapes with their juices and cook just long enough to reheat the fruit, about 2 minutes. Divide among bowls, sprinkle with cinnamon, and serve warm with more honey on the side.
• To get a head start: Make the farro, as in step 1, ahead. The grapes can also be roasted 1 day ahead. Chill, covered.

  To vary it: If you like a bit more chewiness, try other berries from the wheat family such as spelt, Kamut, or soft whole wheat. You will need a scant 3 cups.

Products used

Organic Whole Grain Emmer Farro

 

January 2, 2014

Cinnamon Orange Swirl Bread

Hard White Wheat

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2 loaves

Compliments of: Chef Becky Selengut of Cornucopia Cuisine

This recipe takes that childhood favorite of sprinkling cinnamon and sugar over toast and combines it all together into a nostalgic loaf spiraled throughout with freshly ground cinnamon and dark brown sugar. In the heat of the oven, the cinnamon-sugar becomes its own internal glaze for the yeasty wholesome bread.

Ingredients

• 1 packet yeast active dry (2 1/4 teaspons)
• 1/4 cup warm water
• 2 cups whole milk scalded
• 1/2 cup sugar
• 1/2 cup butter
• 2 teaspoons salt
• 3 cups all purpose bread flour
• 2 eggs lightly beaten
• 4 cups Bluebird Grain Farms Hard White Wheat Flour
• 1 orange zested
• 1 cup dark brown sugar
• 2 tablespoons cinnamon freshly ground, if possible
• 2 teaspoons melted butter as needed to brush on top of loaves

Methods

• Soften yeast in the warm water.
• Combine the scalded milk, 1/2 cup sugar, butter and salt. 
• Cool to lukewarm and add the 3 cups of all purpose flour. Mix well.
• Stir in the yeast mixture plus the eggs. Beat well and add the 4 cups of hard white wheat flour plus the orange zest to make a soft dough.
• Knead 8-10 min. Place in greased bowl and let rise 1.5-2 hours.
• Punch down and divide in half. Cover and rest 10 minutes. Roll each 1/2 in 15 x 7” rectangle, 1/2” thick.
• Mix dark brown sugar and cinnamon. Reserve 2 T of mix. Sprinkle remainder over each rolled out dough. Sprinkle 1 teaspoon of water over each and smooth with spatula.
• Roll like a jelly roll, beginning with narrow side. Seal long edge by pinching it together.
• Place edge down in 2 greased 9 1/2 x 5 x3” loaf pans. Let rise, covered, until doubled.
• Just before baking brush loaves with soft butter and sprinkle remaining cinnamon sugar over the top.
• Bake at 350 for 45 minutes.

Products used

Organic Pasayten Hard White Wheat Flour

 

January 1, 2014

Emmer Banana Bread

Emmer Flour

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Ingredients

• 1 cup brown sugar packed
• 1/2 cup coconut oil or butter, if non-vegan
• 2 eggs
• 1 teaspoon vanilla
• 3 ripe bananas mashed (or thawed frozen bananas)
• 1 1/4 cup emmer flour
• 1/2 teaspoon kosher or sea salt
• 1 teaspoon baking soda
• 1 cup pecans

Methods

• Roast pecans for 6-7 minutes at 325 degrees, then chop.
• Increase oven temperature to 350 degrees.
• Cream the coconut oil and brown sugar together until well blended. Add eggs and vanilla and blend well. Add banana and mix until just combined.
• In a separate bowl, mix the Emmer flour, salt and baking soda. Add Emmer mixture to the wet ingredients, and mix until just combined. Fold in the roasted pecans.
• Pour batter into a greased 1 pound loaf pan. Bake at 350 degrees for 1 hour.
• Cool for 10 minutes in the pan, then turn out onto a rack to finish cooling.

Products used

Organic Emmer Flour

 

January 1, 2014

Emmer Banana Blueberry Muffins

Emmer Flour

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12 muffins

Recipe: Acacia Larsen for Bluebird Grain Farms. This recipe is featured on the back of our Emmer Flour Packages!

Ingredients

• 2 cups Emmer Flour
• 1/2 cup light brown sugar light
• 2 teaspoons baking powder
• 1/2 teaspoon kosher or sea salt
• 1 cup banana mashed. About 3 small or 2 medium bananas.
• 1/2 cup buttermilk
• 1/2 cup milk
• 2 large eggs
• 2 tablespoons vegetable oil
• 1 1/2 cups blueberries fresh, or frozen - not thawed

Methods

• Preheat oven to 400 degrees. Grease or line a 12 cup muffin tin with paper liners.
• In a medium bowl combine the emmer flour, brown sugar, baking powder and salt; mix well.
• In a large bowl combine the banana (and mash if not already mashed), buttermilk, milk, eggs and oil. Mix well with a fork. Add the dry ingredients to the wet ingredients and mix until almost combined, then fold in the blueberries.
• Divide batter among the muffin cups and bake in oven for about 25 minutes, until a tester inserted in the center of the muffin comes out dry.
• Cool on a rack in the pan for 10 minutes, then eat or remove from pan to continue cooling. Once completely cool, muffins can be stored in a sealed container at room temperature for 4 to 5 days. For that fresh muffin effect, reheat for about 5 minutes in a 350 degree oven.

Products used

Organic Emmer Flour

 

January 1, 2014

Fig and Pear Scones

Emmer Flour

Print Recipe

8 scones

Ingredients

• 1 1/2 cups Bluebird Emmer Flour Hard Red or Hard White flour also works
• 1 cup all purpose flour
• 1/2 cup sugar natural cane or granulated
• 1 1/2 teaspoon kosher or sea salt
• 2 teaspoons baking powder
• 1/2 cup dried figs
• 1 1/4 sticks butter 10 tablespoons, cut into about 8 chunks
• 1 orange
• 1 large egg
• 1/2 cup sour cream or whole plain yogurt
• 1 teaspoon almond extract
• 3/4 cup pear diced
• Heavy cream and extra sugar to finish optional

Methods

• Preheat the oven to 350 degrees.
• Add the Emmer flour, All-purpose flour, sugar, salt and baking powder to the bowl of a food processor and pulse to combine.
• Roughly measure the figs, cut off the tough stem ends. Add the figs to the processor and process until the figs pieces are at least as small as peas. 
• Add the butter to the processor, use a microplane or small-holed grater to zest the orange into the flour mixture. Pulse until the butter pieces are at least as small as peas.
• In a large bowl, combine the egg, yogurt and almond extract. Whisk to combine. Stir in the chopped pear, then add the flour mixture and stir gently to just combine all the ingredients.
• Lightly flour a clean work surface and turn the dough out onto it. Pat the dough into a large disk about 1 ½ inches thick. Cut the disk into 8 wedges.
• Butter 1 large or 2 smaller baking sheets and place the wedges on it, at least an inch apart, more is better. If you like, you can brush some cream on the tops of the wedges and sprinkle with a little sugar for a sweet crust.
• Bake for 30-35 minutes, until starting to turn golden at the edges and on top.

Products used

Organic Emmer Flour

Organic Methow Hard Red Wheat Flour

Organic Pasayten Hard White Wheat Flour