Recipe Type: Entrees

 

January 23, 2025

Probiotic Winter Grain Salad

Emmer Farro

probiotic winter salad, fiber rich recipe, foods that support your biome, farro salads, firefly kitchen, Emerald City Kraut Recipe
Print Recipe
4 servings
This hearty, nutrient dense salad delivers rich flavor, fiber, and probiotics-perfect for adding a robust, health-focused dish to your winter menu! Choose your local ferments and this simple salad give you that late winter boost. In Washington state our local Methow favorites are Willow Brook Organics handcrafted ferments. In the Greater Seattle Area you can find Firefly Kitchen Ferments at PCC Markets.

Ingredients

  • 1 cup cooked Bluebird Whole Grain Emmer Farro cooled
  • 1/4 cup Firefly's Yin Yang Carrots drained
  • 1/2 cup Firefly's Emerald City Kraut drained and chopped
  • 1 cup lacinato kale finely chopped
  • 1 Tablespoon olive oil
  • kosher salt to taste

Methods

  • Prepare the Grain: Follow Bluebird Grain Farms’ cooking instructions for Whole Grain Emmer Farro. This grain can be cooked in a rice cooker for convenience and prepared up to 3 days in advance. Note: Using Whole Grain Emmer Farro is essential to achieve the full nutritional benefits, including its inherent fiber and rich flavor.
  • Prep the Ingredients: Chop Emerald City Kraut and kale finely to ensure even distribution and ease of serving.
  • Massage the Kale: Use your hands to gently massage the mixture, allowing the kale to soften and absorb the flavors. This step enhances the texture and ensures even seasoning.
  • Combine and Season: Once the farro has cooled, mix it with the carrots, kraut, and chopped kale in a large mixing bowl. Add salt to taste.
  • Enhance with Kraut Juice (Optional): For an extra burst of flavor, incorporate the juice from the kraut to taste. This adds tangy depth.
  • Refrigerate or Serve: The salad improves with time! Serve immediately for a fresh, vibrant dish, or refrigerate for up to 24 hours to let the flavors meld beautifully.

 

May 16, 2024

Julius’ fried farro & cabbage with lamb middlings

Emmer Farro

warm emmer farro dish, farro and lamb, farro side dish, farro with meat
Print Recipe
4 servings
Sam and I met Chef Julius Juliusson this winter in Dalvik Iceland. Julius’ warm heart and culinary charm complemented the extraordinary landscape of the little fishing village of Dalvik. We gave Julius a bag of Bluebird Emmer Farro and he gifted us back a beautiful fried farro and cabbage dish mixed with stock and lamb middlings from a roast that he had cooked the night before.
This dish pairs beautifully with a roast- lamb, pork or beef. Make sure to reserve 1/2 cup of drippings and any leftover meat middling. If you are not making a roast, simply use regular canned stock in the recipe below. Middlings are not necessary, but add an extra level of flavor and texture to the dish.
If you are a vegetarian, use vegetable stock in place of meat stock. Mix in fried tofu instead of middlings.

Ingredients

  • 1 cup Bluebird Emmer Farro
  • 1/2 lemon
  • 3-4 cups water
  • 2 Tablespoons unsalted butter
  • 2 Tablespoons olive oil extra virgin
  • 1 medium red onion finely diced
  • 1 1/2 teaspoons thyme chopped
  • 4 cups red cabbage coarsely chopped one inch thick
  • 1 cup carrot coarsely shredded
  • 1 cup broccoli coarsely chopped
  • 2 Tablespoons red wine vinegar
  • 1/2 cup lamb, beef or pork stock with middlings
  • salt and freshly ground black pepper

Methods

  • Cook Farro. On stovetop or in rice cooker add 1 cup Bluebird Whole Grain Emmer Farro to 3-4 cups of water along with the sliced lemon and a pinch of salt. Bring to a boil and simmer for 50-60 minutes. Turn heat off and let stand for 5-10 minutes. Remove lemon, and drain excess liquid. This step can be done in advance.
  • In large saucepan on medium heat, melt butter and olive oil. Add red onion and thyme, cook for 5 minutes or until onions are translucent.
  • Add cabbage and carrot and fry on high heat for about 3 minutes, stirring frequently. 
  • Stir in broccoli, vinegar, and cooked farro. Turn burner to medium heat. Stir in stock (or drippings from roast) and meat middlings. Cover with a lid and cook for 2 to 3 minutes.
  • Turn heat off. Mix thoroughly. Salt and pepper to taste. Serve warm.

Products used

Ancient grain, Emmer Farro, organic whole grain, ancient hulled wheat, regenerative wheat, certified regenified
Organic Whole Grain Emmer Farro

 

November 4, 2023

Butternut Flank on a Bed of Potlatch Pilaf

Potlatch Pilaf

Print Recipe
6 people

Ingredients

Squash Ingredients
  • 1 large butternut squash halved, seeds removed
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 1/2 cup unsalted butter (one stick)
  • 1 tablespoon fresh sage chopped
  • 1/4 teaspoon dried rosemary
  • 1 clove garlic minced
Potlatch Bed Ingredients
  • 1 1/2 cup Bluebird Potlatch Pilaf
  • 1/4 cup shallots minced
  • 2 teaspoons olive oil plus a drizzle for later
  • 3 cups water or stock
  • 1/2 cup swiss chard or dark green finely diced
  • salt and pepper to taste
Topping Ingredients
  • 1/4 cup goat cheese crumbled
  • 1/4 cup roasted walnuts or pecans chopped
  • 1/4 cup dried cranberries

Methods

  • Preheat oven to 400. 
  • Cut the butternut squash in half, vertically.  Leave the stem in place.  Set other half aside or roast to double the recipe or use later. Remove seeds. Peel squash.
  •  Place squash face down on oiled baking pan. Drizzle with olive oil and sprinkle with sea salt.
  • Bake for 20 minutes at 400 degrees. Remove from the oven and let cool for 5 minutes. Carefully take squash out of the roasting pan and set onto cutting board.
  • While squash is cooling melt butter. Add sage, rosemary, garlic and a dash of sea salt. 
  • Stir, until all ingredients are incorporated and cook on medium heat until garlic and sage are slightly browned.   Set aside. 
  • Carefully  cut one half of the squash into  ½ to ¼ inch slices, horizontally, without cutting all the way through the squash. Imagine you are creating an accordion- you want the whole of the squash to stay intact.  You can use guides (pencils work) on either side of the squash to help prevent you from slicing all the way through. 
  •  Place sliced squash back in roasting pan and brush ½ of the melted sage-butter mixture on to top of the squash, reserving the other half for later.   Place squash back in the oven and continue roasting for 20-30 minutes until squash is fully cooked. 
Potlatch Pilaf Method
  • While squash is in the oven, cook Potlatch Pilaf.
  • Over medium heat add 2 teaspoons of olive oil and shallots. Cook for 3 to 5 minutes until shallots are translucent. 
  • Add Potlatch Pilaf and liquid, and stir. Reduce heat to a simmer, cover, and cook for 30-35 minutes until liquid is absorbed. Turn burner off and let pilaf rest for 5 minutes.
  • Or In rice cooker add pilaf, shallots, oil and liquid. Cook on brown rice setting ( approx 35-minutes).
  • In a medium size bowl toss cooked pilaf and chard. Drizzle with olive oil and sea salt until coated.
Assembly
  • Remove squash from oven and let cool approximately 5 minutes.
  • Spread the pilaf on a serving platter. Carefully place squash on top of pilaf.
  • Drizzle the remaining sage butter mixture over the squash and the pilaf (you may have to heat butter mixture up before drizzling).
  • Top squash and pilaf with goat cheese, roasted walnuts, and cranberries. Serve Warm.

Products used

Potlatch Pilaf, Split Emmer Farro, Wild Rice, Bluebird Pilaf Blend, Organic Wild Rice, organic emmer, Ancient Grain
Organic Potlatch Pilaf

 

September 1, 2023

"Fat" Zucchini Sonora & Corn Tamales

Sonora

Print Recipe
12 "fat" tamales

Ingredients

  • 4-6 ounces corn husks
  • 5 cups Masa Harina Maseca Brand works great and can be found in most grocery stores
  • 1 cup Bluebird Sonora Flour
  • 4 1/2-5 cups water or stock
  • 1 teaspoon baking powder if your Masa mix does not already contain baking powder
  • 2 teaspoons salt
  • 2 teaspoons cumin
  • 1/2 cup avocado oil
  • 3 cups zucchini filling see recipe below
  • queso fresco topping
Zucchini Filling
  • 1 medium zucchini diced or shredded
  • 1 medium sweet onion diced
  • 1 cup fresh yellow corn
  • 1/2 cup Queso Fresco
  • 2 teaspoons jalapeno diced
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1 tablespoon olive oil

Methods

  • In a large bowl, submerge the corn husks in hot water and soak for 20-30 minutes.
  •  In a large bowl add masa, sonora flour, baking powder (if needed), cumin, and salt. Whisk until incorporated.
  •  In a small bowl whisk water or stock with oil.
  • Slowly pour liquid into masa mix, stirring frequently until all moisture is absorbed. If dough is dry, add a tablespoon or two of liquid and continue to incorporate. Use your hands or a heavy spoon to incorporate the moisture into the dough until all liquid is absorbed and dough is pliable.
  • Cover the dough with a wet towel and set aside.
Prepare Zucchini Filling
  • In medium size pan heat olive oil on medium heat.
  • Add diced onion, cumin chilli powder and jalapeno. Saute until onion is translucent, about 5 minutes.
  • Add zucchini and corn, saute for another 6-8 minutes until zucchini is cooked.
  • Add crumbled Queso fresco. Stir. Turn heat off and let mixture cool.
Assembling the Tamales
  • Take husks out of water and pat with a dry kitchen cloth. Make an assembly line with husks, dough, and filling.
  • To prepare a “fat tamale” overlap two husks. Spread 1/3 cup of dough with the back of a spoon on the upper 1/2 of the husk leaving a 1/4 inch space on each sides and the top. Leave the tail of the husk clean, you will tuck this into the tamale when you fold it. For “skinny” tamales use one husk and about 1/4 cup of dough.
  • Spoon 2 tablespoons of the zucchini saute onto the center of the dough. Fold the husk in half, making sure the masa folds over the filling. Tuck the tail of the husk into the center of the fold and fold once more, loosely, like a burrito. Tie the belly of the tamale with a kitchen string. Set tamale aside. Do this over and over until your filling and dough are gone.
  • Prepare your steamer pot with water.
  • Insert tamales into your steamer basket and steam, covered, for 20 to 30 minutes. 
  • Remove from the steamer and serve immediately. Unwrap the tamale from the husk, top with avocados, corn salsa, or a zesty mexican cabbage slaw. Sprinkle with Queso fresco.

Products used

Sonora Heritage Soft White Wheat Flour, Organic Whole Grain, Fresh milled organic flour, Sonoran Wheat, Slow Food, farm fresh flour
Organic Sonora Heritage Soft White Wheat Flour

 

February 22, 2023

Potato and Emmer Gnocchi with Mint-Pistachio Pesto

Hard White Wheat

Emmer Farro
Print Recipe
4 people

Ingredients

  • 2 pounds russet potatoes about 2 large ones
  • 1 egg beaten
  • 1/4 cup Bluebird Hard White Flour plus 2 tablespoons
  • 1/4 cup Bluebird Emmer Flour plus 2 tablespoons
  • 1/4 teaspoon sea salt
Mint Pistachio Pesto
  • 1/2 cup olive oil extra virgin
  • 1/4 cup almonds toasted
  • 3/4 cup pistachios toasted
  • 1/2 cup mint leaves packed
  • sprinkle red chili flakes
  • salt and pepper to taste
  • curls Parmesan Reggiano made with peeler, for garnish
  • handful cherry tomatoes cut in half-optional, for garnish
  • extra mint leaves cut into ribbons-optional for garnish

Methods

  • Preheat the oven to 350 degrees.
  • Pierce the potatoes all over with the tines of a fork and bake in the oven directly on the rack for about an hour (flipping them after 30 minutes) until they are tender.
  • While still hot (and using towels to protect yourself) slip the potato skin free from the potato and discard.
  • Run the potato through a ricer or food mill and cool on a baking sheet.
  • Stir in the egg and hard white flour and emmer flour and lightly knead into a cohesive ball.
  • Transfer to a wooden board and divide dough into 8 pieces. Roll each piece into a long rope about 1″ in diameter. When all the balls are rolled out, cut off gnocchi into approximately 3/4″ pieces.
  • You can cook as is, or, if desired, use a fork to press down gnocchi lightly dragging slightly back to shape them. Alternatively you can pick up the gnocchi and roll them off the tines of the fork for a different look.
  • At this point, you can lay some parchment down on a baking sheet and freeze the gnocchi (make sure they are not touching each other). When frozen, you can transfer them to a zip lock bag and use within 3 months.
  • If cooking right away, bring a large pot of water to a boil. Season generously with salt and add gnocchi in two batches. Wait until they float to the surface and then after they’ve been there about a minute, taste one, it should be light and fluffy, not dense. Scoop them out and transfer to a bowl.
  • Toss with 1/2 to 3/4 of the mint-pistachio pesto (see recipe below) depending on how much pesto you like, you can easily freeze the rest.
Mint Pistachio Pesto Method
  • Preheat oven to 350 degrees
  • Spread nuts onto a baking pan and toast lightly.
  • Set a timer for 4 minutes and check. If not lightly brown, bake pistachios for one more minute. Almonds take about ten minutes total.
  • In a food processor, add oil, chilli, mint and nuts.
  • Pulse to chop into a chunky or smooth pesto, your choice!
  • Season with salt and pepper

Products used

Pasayten Hard White Wheat, whole grain organic flour, fresh milled organic flour, heirloom flour
Organic Pasayten Hard White Wheat Flour
organic ancient wheat, emmer flour, farro flour, fresh milled organic flour, organic whole grain, regenerative flour, certified regenified, farm fresh flour
Organic Emmer Flour

 

October 31, 2022

Sonora Tagliatelle with Butternut Squash Sauce

Sonora

Print Recipe
6 people

Ingredients

Pasta
  • 2 cups Bluebird Sonora Flour
  • 3 eggs
  • 1-2 tablespoons water
Sauce
  • 4 cups Butternut Squash cubed
  • 2 tablespoons olive oil
  • 1 1/2 teaspoon coarse Kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 cup onion chopped
  • 4 cloves garlic minced
  • 1/4 cup white wine
  • 2 teaspoons fresh rosemary chopped
  • 2 teaspoons fresh thyme chopped
  • 1/2 cup milk
  • 1/2 cup Gouda cheese grated
  • 1/4 cup Parmesan cheese grated

Methods

Pasta Method
  • Sift the Sonora flour onto your work surface. Create a 4-6-inch well in the center of the flour by gently moving the flour from the center of the mound out, until there is a wall high enough to contain the eggs once cracked into the center.
  • Crack the eggs into the center of the well created in the Sonora flour. Using a fork, VERY gently break the yolks of the eggs and gently whisk.
  • Add 1 tablespoon of water to the eggs. Working from the interior edge of the well, use a fork to incorporate the flour into the eggs, flicking about1 teaspoon of flour mixture onto the eggs at a time and whisking to combine. Continue incorporating the flour, flicking and then whisking, until about half the flour has been incorporated and the dough is the consistency of pancake batter.
  • Using a bench scraper, scrape any remaining flour from the work surface onto the dough.Scraping underneath the mixture, lift and fold it over itself, continuing to incorporate the flourand eggs. Continue working the dough until a ball forms, 2 to 3 minutes. Knead with your handsuntil the dough ball becomes smooth, about 5 minutes.
  • NOTE: if needed, add the remainingtablespoon of water.
  • Wrap the dough tightly in plastic wrap, smoothing out any air pockets between the plastic wrapand the dough. Set aside to rest at room temperature for 15 minutes.
  • Unwrap the dough and halve it crosswise using a sharp knife. On a lightly floured surface, knead one piece of dough for about 3-5 minutes. If the dough does not stick onto itself while kneading, either gently spray or flick with just a bit of water. The dough should become lighter in color as you are kneading it. Form into a smooth ball, and wrap tightly in plastic wrap. Repeat the process with the remaining dough, and wrap tightly with plastic wrap.
  • Let the dough rest for2-3 hours, or up to 48 hours in the refrigerator. If chilling the dough, remove from the refrigerator30 minutes before rolling.
  • On a lightly floured work surface, flatten the dough ball with your palm to form a uniformly thickdisk that is about 6 inches wide.
  • Using a rolling pin positioned at the center of the dough, roll therolling pin away from you with firm, even pressure, stretching the dough into a half oval. Lift thepin and bring it back to the center and roll the rolling pin toward you, creating a full oval. Rotate90 degrees and repeat until the pasta dough is a rounded square that is 18-20 inches wide.
  • Allow the pasta dough to rest for 7-10 minutes. Flip the pasta dough and dry the other side,another 7 to 10 minutes. Repeat with the remaining dough ball.
  • While dough rests, make the pasta sauce.
  • Once both doughs have been rolled out and rested, cut them in half. Cut each half into ¼ – inch strips. Taking 10-12 strands of pasta, form a circle (“nest”) and place on a lightly floured surface to rest while you cut the rest of the dough. Cook right away.
  • To cook the pasta, drop it into boiling salted water and cook until tender and starting to float, 1 to4 minutes, depending on how thinly you have rolled your dough.
Pasta Sauce
  • While the dough rests, make the pasta sauce. Preheat the oven to 400°F.
  • Place the cubed butternut squash on a baking sheet. Drizzle with olive oil, salt and pepper. Place in the oven, and bake for 10 minutes.
  • Remove from the oven and top with onion and garlic. Return the oven,and bake 15 minutes. Remove from the oven, and pour the white wine evenly over the squash.Sprinkle with rosemary and thyme, and return to the oven for 10 minutes. 
  • Remove from the oven, and place in a food processor with milk, Gouda cheese and Parmesan cheese. Puree until very smooth, about 5-8 minutes.
  • Once the pasta is cooked, very gently toss with the sauce. Top with more Parmesan cheese before serving.

Products used

Sonora Heritage Soft White Wheat Flour, Organic Whole Grain, Fresh milled organic flour, Sonoran Wheat, Slow Food, farm fresh flour
Organic Sonora Heritage Soft White Wheat Flour

 

September 29, 2022

Vegetable Einkorn Risotto

Einkorn

Print Recipe
4 people

Ingredients

  • 4 tablespoons avocado oil divided
  • 1 small onion finely chopped, divided
  • 4-5 medium cloves garlic freshly minced
  • 1 1/2 teaspoons coarse Kosher salt
  • 1 teaspoon black pepper freshly ground
  • 4 cups vegetable broth reduced sodium
  • 1 1/2 cups Bluebird Einkorn berries
  • 2 cups water
  • 1 medium zucchini cut into 1-inch pieces
  • 1 medium yellow squash cut into 1-inch pieces
  • 1 pint grape tomatoes
  • 3/4 cup dry white wine divided
  • 1/2 cup Parmesan cheese freshly grated
  • 3 tablespoons unsalted butter
  • 2 teaspoons lemon zest (about 1 small lemon)
  • 1 tablespoon fresh thyme chopped
  • salt and pepper to taste

Methods

  • Preheat the oven to 400°F.
  • Heat 2 tablespoons of oil in a medium Dutch oven over medium heat. Add onion, garlic, salt, and pepper. Cook, stirring occasionally, 5-7 minutes, or until transparent.
  • Add the Einkorn berries to the Dutch oven. Cook, stirring constantly, 1-2 minutes or until the Einkorn berries begin to smell slightly toasty. 
  • Stir in vegetable broth, cover tightly with aluminum foil and place inthe oven. Bake until Einkorn berries are tender and cooked through, and most of the liquid isabsorbed, about 60-65 minutes.
  • While the Einkorn berries are cooking, heat remaining oil in a large skillet and place the zucchiniand squash in the skillet. Cook, stirring occasionally, 5-8 minutes, or until zucchini and squash is lightly browned.
  • Add the tomatoes, and cook for another 3-4 minutes, or until the tomatoesbegin to burst.
  •  Add ¼ cup of white wine to deglaze the pan.
  • Remove from the heat and let cool slightly. NOTE: You may need to cook in batches, so the pan is not overcrowded.
  • Remove the pot of Einkorn berries from the oven. Add remaining wine, water, parmesan cheese, butter, lemon zest, and thyme. Stir vigorously for 2 to 3 minutes, until the Einkorn berry mixture is thick and creamy.
  • Gently stir in the zucchini mixture. Top with a bit more thyme when serving.

Products used

Ancient wheat, Organic whole grain berries, Einkorn, Einka, farro, farro piccolo, ancient hulled wheat
Organic Whole Grain Einkorn Berries

 

July 29, 2022

Marinated Cannellini Bean and Farro Salad

Emmer Farro

Emmer Farro
Print Recipe
6 people

Ingredients

  • 3 cups Cannellini beans (2 15 ounce cans)
  • 1 cup Bluebird Emmer Farro cooked
  • 1/2 cup red onion finely diced
  • 1/3 cup olive oil
  • 2 medium lemons juiced
  • 1 medium lemon zested
  • 2 cloves garlic finely minced
  • 1 cup flat leaf parsley chopped
  • 1/4 cup fresh oregano leaves finely chopped
  • 1 teaspoon salt plus more to taste
  • black pepper coursely ground, to taste

Methods

  • Strain and rinse Cannellini beans.
  • Mix beans, farro, and onion together. 
  • Juice lemons and pour the juice into a small bowl.
  • Whisk into the lemon juice:  zest, olive oil, minced garlic, fresh oregano, salt and pepper.
  • Pour lemon and herb mixture over beans and farro, add parsley and incorporate thoroughly.
  • Chill a minimum of 2 hours before serving, mixing intermittently to make sure the lemon-olive oil dressing is fully distributed throughout the salad.
  • Salt and pepper to taste. Serve chilled.

Products used

Ancient grain, Emmer Farro, organic whole grain, ancient hulled wheat, regenerative wheat, certified regenified
Organic Whole Grain Emmer Farro

 

May 20, 2022

Farro and Mushrooms with Asparagus and Garlic Chives

Emmer Farro

Print Recipe
4 people

Ingredients

  • 2 ounces fresh morels sliced into rings. NOTE dried morels can be used in place of fresh. The ratio of fresh to dry is typically 8.5 pounds fresh to 1 pound dried morels.
  • 2 teaspoons unsalted butter
  • 1 shallot minced
  • 1 tablespoon fresh thyme roughly chopped
  • 1 clove garlic minced
  • 4 stalks asparagus
  • 2 cups vegetable stock (or substitute chicken stock)
  • 1 1/2 cup Bluebird Emmer Farro
  • 1 medium onion small dice
  • 1 fennel bulb small dice
  • 2 medium carrots small dice
  • 1 fresh bay leaf
  • 4 parsley stems
  • 1 bunch garlic chives chopped
  • 2 tablespoons olive oil extra virgin
  • 1/2 cup white wine
  • kosher salt and freshly ground pepper to taste

Methods

  • Warm butter and ½ tsp olive oil in large sauté pan over medium heat. Add sliced morel mushrooms and stir occasionally for two minutes, or until butter begins to brown. 
  •  Add shallot, garlic, salt and pepper and continue to sauté for another minute.
  • Deglaze the pan with a splash of white wine or dry sherry and sprinkle the morels with a pinch of fresh thyme. Taste and reseason with salt and pepper, then transfer the cooked mushrooms to a dish to cool.
  • Bring pot of water to boil, then add 1 Tbsp. salt.
  • Set up an ice bath 
  • Blanch the asparagus for 2 minutes in the boiling water.
  • Remove the asparagus from the boiling water and immediately plunge it into the ice water to stop the cooking process. Dry the asparagus and slice the stalks in 1” segments and set aside in refrigerator.
  • Bring vegetable stock to a boil.
  • In a heavy bottomed pot, with at least 6” sides, heat the remaining olive oil with the onions, fennel and carrots over medium-high heat. Stir the vegetables, lightly seasoned with salt and pepper, until they begin to caramelize or begin to brown.
  • Add the farro to the vegetables and toss until the grains are coated with oil and warmed through.
  •  Deglaze the pan with ½ cup of white wine. 
  • Add a bouquet of thyme, parsley stems and bay leaf, and cover the farro with the stock. Reseason again with salt and pepper. Cover, reduce the heat to low, and stir occasionally with a wooden spoon. We do not want to stir too consistently, because it would stimulate the farro’s starch resulting in a creamy or gummy dish. After 35 minutes, the farro should begin to become more tender, but it will still have a bit of bite. Remove the lid and cook 15 more minutes, or until the farro has completely absorbed the stock. Season again with salt and pepper.
Assembling the dish
  •  (Note: the components of this dish can be made at different times and assembled at the last minute.)
  • Stir the cooked morels and sliced asparagus into the warm farro.
  • Add the garlic chives and season a final time with salt and pepper.
  • The farro can be served as a warm side garnish for fish, a stuffing for meat, or tossed with greens for a salad. Enjoy!

Products used

Ancient grain, Emmer Farro, organic whole grain, ancient hulled wheat, regenerative wheat, certified regenified
Organic Whole Grain Emmer Farro

 

April 1, 2022

Fried Farro with Asparagus

Emmer Farro

Print Recipe
4 people

Ingredients

  • 1 cup Bluebird Emmer Farro uncooked, rinsed
  • 2 eggs beaten
  • 1 tablespoon sesame oil
  • oil for frying
  • 4 green onions thinly sliced (white and green parts), divided
  • 1 clove garlic minced
  • 1 cup asparagus about 1/2 pound, sliced diagonally in 1/4-inch pieces
  • soy sauce to taste
  • sesame seeds toasted, for garnish

Methods

  • Place Farro in a saucepan covered with lightly salted water by a few inches.
  • Bring to a boil. Reduce heat and simmer 45-50 minutes, or until tender. Drain and cool (can be done a day ahead).
  • Combine eggs and sesame oil; set aside.
  • Lightly coat a large non-stick pan or wok with oil and heat to medium-high.
  • Add garlic and white part of green onions; stir-fry for about 10 seconds.
  • Add asparagus; stir-fry for about 30 seconds or until bright green
  • Add cooked Farro and toss until warmed through.
  • Push Farro and asparagus aside to one-half of the pan.
  • Add a little more oil to the empty side of the pan and add the eggs. Do not disturb until almost set.
  • Stir into Farro, breaking the egg into pieces.
  • Toss in remaining green onion and season very lightly with soy sauce.
  • Garnish with sesame seeds and serve hot.
  • This dish readily accepts variations! Add whatever fresh vegetables are in season. Try kale, shredded carrots, summer squash, cabbage, or fresh green peas.

Products used

Ancient grain, Emmer Farro, organic whole grain, ancient hulled wheat, regenerative wheat, certified regenified
Organic Whole Grain Emmer Farro

 

December 15, 2021

Pilaf stuffed Portobello with Rosemary & Goat Cheese

Potlatch Pilaf

Print Recipe
4

Ingredients

  • 1 cup Bluebird Potlatch Pilaf dry
  • 3 cups mushroom stalk or water
  • 4 Portobello mushrooms stems removed
  • 6 teaspoons olive oil divided
  • 3 teaspoons balsamic vinegar divided
  • 1/2 teaspoon salt plus more to taste
  • 1/2 teaspoon black pepper plus more to taste
  • 2 medium shallots diced
  • 2 cloves garlic diced
  • 1 teaspoon fresh rosemary
  • 2 tablespoons goat cheese plus extra for topping, at room temperature
  • 1 teaspoon fresh parsley diced

Methods

  • Turn the oven on to 375 degrees Fahrenheit. 
  • On the stovetop in a medium size saucepan add 1 cup of potlatch pilaf to 3 cups of water or stock and a pinch of salt.  Bring ingredients to a boil, and simmer for 20 minutes, covered. (Potlatch Pilaf can be cooked in a rice cooker on the white rice setting.)
  • Turn heat off and let pilaf sit, covered, for  5 minutes.
  • Transfer the  pilaf to a medium size bowl and cool.  This step can be done hours in advance. 
  • While pilaf is cooking, stem Portobello mushroom, and scrape inner gills being careful not to rip the sides of the mushroom.
  • Dice stems and set aside.
  • Line a baking sheet with parchment paper and place mushroom cap size up.
  • Whisk together 2 teaspoons of balsamic vinegar, 3 teaspoons of olive oil and ¼ teaspoon of each salt and pepper.  Brush mixture in the interior of the mushroom and around the edges. Set aside. 
  • In a medium size skillet add remaining olive oil and cook the shallots on medium heat for 5 minutes.
  • Add diced stems, garlic, rosemary, and cook for another 3 to 5 minutes.
  • Turn heat off and add the mixture to the pilaf.  Add goat cheese (reserve some for topping) and nuts and remaining teaspoon balsamic vinegar. Mix ingredients until thoroughly combined. Salt and pepper to taste. 
  • Divide the pilaf mixture amongst the mushrooms, fill the cavity and bake for 15 minutes. 
  • Top with fresh parsley and small crumbles of  goat cheese. Serve warm. 
  • *Extra filling can be used to stuff squash, zucchini, or peppers. 

Products used

Potlatch Pilaf, Split Emmer Farro, Wild Rice, Bluebird Pilaf Blend, Organic Wild Rice, organic emmer, Ancient Grain
Organic Potlatch Pilaf

 

September 30, 2021

Emmer Farro Chimichurri with Zucchini & Olives

Emmer Farro

Print Recipe
6 people

Ingredients

Farro & Zucchini
  • 1 cup Bluebird Emmer Farro
  • 3 cups water
  • 1/2 teaspoon kosher or sea salt
  • 2 medium zucchini diced small
Final Ingredients
  • 3 large cloves garlic
  • 1/2 teaspoon salt
  • 1/4 cup almonds roasted
  • 1 cup fresh parsley leaves packed
  • 2/3 cup fresh mint leaves packed
  • 1/4 cup fresh tarragon leaves
  • 1/2 cup olive oil extra virgin
  • 3 tablespoons balsamic vinegar (or verjus)
  • 1/4 cup cured olives pitted and chopped

Methods

Farro & Zucchini
  • Place the emmer farro, water and salt in a medium or large saucepan over high heat.
  • Bring to a boil, then turn heat to low, cover, and simmer for 50 minutes. Just before draining, add the zucchini and stir, then drain excess water from the farro & zucchini.
Final Instructions
  • In a food processor, combine garlic, salt, almonds, parsley, mint and tarragon.
  •  Process until chunky, then add half the olive oil and balsamic. Process to a chunky sauce.
  • Transfer the sauce to a bowl and pour the remaining olive oil over the mixture.
  • Place the farro & zucchini in a large bowl or back in the saucepan and add half of the chimichurri sauce (or to taste). Toss with the olives and serve warm.

Products used

Ancient grain, Emmer Farro, organic whole grain, ancient hulled wheat, regenerative wheat, certified regenified
Organic Whole Grain Emmer Farro