Recipe Type: Entrees

 

December 15, 2021

Pilaf stuffed Portobello with Rosemary & Goat Cheese

Potlatch Pilaf

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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

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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

 

July 30, 2021

Einkorn with Clams and Zucchini

Einkorn

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4 people

Ingredients

  • 1 cup Bluebird Einkorn Berries
  • salt and pepper
  • 2 tablespoons olive oil extra virgin
  • 3/4 cup shallots finely chopped
  • 2 cloves garlic minced
  • 1 pound zucchini cut into 1/2-inch dice
  • 1/2 cup white wine
  • 1/2 cup heavy cream
  • 3 pounds manila or other small clams
  • 1/4 cup parsley chopped
  • 2 tablespoons Fresno chile chopped

Methods

  • Combine the einkorn with 1 1/2 cups water and salt to taste in a medium-sized saucepan.
  • Bring to a boil, lower the heat to a simmer and cook until einkorn is tender about 25-30 minutes. Set aside covered.
  • While the einkorn is cooking combine the oil, shallots, and garlic in a large Dutch oven over medium-high heat. Cook until the shallots have softened, about 3 minutes. 
  •  Add the zucchini and cook for 2 minutes more.
  • Add the wine and cream and bring to a boil. Stir in the clams and cover.
  • Cook, stirring frequently, until clams open, about 3-5 minutes.
  • Stir in the parsley and chile. To serve, divide the einkorn between shallow bowls and top with the clam mixture.

Products used

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

 

May 28, 2021

Vegetarian Farro Burger

Emmer Farro

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These delightful vegetarian burgers will not only wow your pallet but give you a new perspective on veggie burgers. The sweet nutty flavor of cracked farro combined with savory ingredients of thyme, tamari, and onion reveals a perfect vegetarian patty with a protein punch. Make these vegetarian burgers as the main course for lunch or dinner. Kids love them and they are easy to make!

Ingredients

  • 6 cups water
  • 3 cups Bluebird Cracked Farro Porridge (1 1pound package)
  • 1/2 cups onion finely diced
  • 1/4 cup tamari (Braggs seasoning or soy sauce also works)
  • 2 tablespoons garlic powder
  • 1 tablespoon Italian seasoning blend dried (thyme, basil, rosemary, marjoram)
  • 2 drops liquid smoke (liquid smoke is a natural seasoning from concentrate. Be careful not to add too much as this seasoning can be overpowering).
  • 1 cup sunflower seeds raw
  • oil

Methods

  • Bring 6 cups of water to boil.
  • Add Bluebird Cracked Farro Porridge
  • Turn the burner down to a simmer, stir frequently for 5 minutes
  • Add sunflower seeds and keep stirring until farro has absorbed most of the moisture and begins to thicken to the point that it is difficult to stir (about 10 minutes).
  • Once the mixture is too thick to stir turn heat off and let cool for 20 minutes, stirring intermittently to allow heat to escape.
  • Turn oven on to 350 degrees. Lightly oil 2 baking sheets.
  • When the mixture is cooled begins forming patties. It is recommended to use rubber kitchen gloves or oil hands prior to shaping patties- they can be very sticky. This also helps with the heat. Use a large kitchen spoon to scoop out the mixture, form patties 3″ wide by ½” deep. Place patties on an oiled baking sheet.
  • Bake for 30 minutes then turn patties over for another 20 minutes (a total of 50 minutes).
  • Cool. Serve warm or cold between sandwich bread or a bun, just like a burger!
  • These patties can be stored in the refrigerator for up to a week or in the freezer( pop them in the toaster oven for an instant burger. They make a delicious wholesome sandwich that the entire family can enjoy.

Products used

Ancient grain, Emmer Farro, organic whole grain, ancient hulled wheat, certified regenified, regenerative cereal, regenerative wheat
Organic Cracked Farro Porridge

 

April 21, 2021

Farro Risotto with Onion Cream, Preserved Lemon, and Spinach

Emmer Farro

Creamy Farro Risotto with Spinach, warm Emmer Farro dish, farro dish, best farro recipe
Print Recipe
4 servings

Ingredients

  • pinch sea salt plus more to taste
  • 1 cup Bluebird Emmer Farro
  • 2 tablespoons olive oil divided
  • 1 medium yellow onion coarsely chopped
  • 1/2 cup white wine dry, or stock of any kind
  • 2 teaspoons garlic minced
  • ground pepper to taste
  • 4 cups spinach loosely packed (about 1 bunch)
  • 1 tablespoon preserved lemon peel thinly sliced (Preserved lemons can be found online or at well-stocked groceries. In a pinch, regular lemon will do.)
  • 1/4 cup Parmesan cheese freshly grated or 2 tablespoons nutritional yeast

Methods

  • Fill a medium saucepan with water, add a hearty pinch of salt, and set over high heat. Cover and bring to a boil.
  • Add the farro, cover, and turn the heat down to a simmer. Cook for 1 hour- it should be toothy. Proceed to next steps. After 60 minutes, drain water and set farro aside. You can do this step ahead of time if you wish.
  • While the farro is cooking, in a large saute pan over low heat, add half of the olive oil and the onions and “melt” them by slowly cooking them until soft without letting them brown, about 20 minutes.
  • Add the wine and continue cooking for about another 20 minutes. The onions will be very soft and a small amount of liquid will remain in the pan.
  •  Add the garlic to the pan and cook for 4 to 5 minutes. 
  •  Taste for salt and pepper and scrape the onions and liquid into a blender.  Puree on high until the onions are smooth. Set aside.
  • Using the same large saute pan, add the remaining olive oil and the cooled farro. Cook over low heat, stirring frequently, until the farro is hot.
  • Stir in the onion puree, spinach, parsley, preserved lemon, and parmesan.
  •  Stir until well-combined and warmed through. taste for salt and pepper, adjust the seasoning if desired, and serve.

Products used

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

 

March 31, 2021

Potlatch Pilaf Cake with Whole Grilled Tenderloin, Creamed Mushroom Mix & Sauteed Greens

Potlatch Pilaf

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4 people
This fun cake is made by following the basic cooking instructions for  Bluebird Potlatch Pilaf (except reducing water by 1/4 cup) and adding our ingredients together to form the cakes. If you do not have Bluebird Potlatch Pilaf in your Pantry, you can substitute it with Bluebird  Split Emmer Farro. 

Ingredients

Pilaf Ingredients
  • 2 cups Bluebird Potlatch Pilaf cooked
  • 2 eggs one uses only the yoke
  • 1/4 cup Parmesan cheese shaved
  • 1/2 cup peas cooked
  • 2 tablespoons garlic roasted and chopped
  • salt and pepper to taste
Tenderloin Ingredients
  • 5 ounces beef tenderloin can sub filet mignon
Creamed Mushroom Mix Ingredients
  • 1 cup Cremini or Portabella mushroom mix of the two or try morels
  • 1/4 cup cream
  • butter or oil
  • roasted garlic
Greens Ingredients
  • 2 cups Romaine, Kale or Collards loosely packed
  • 2 tablespoons oil or pat of butter
  • 2 ounces water or stock

Methods

Pilaf Method
  • Cook Bluebird’s award-winning Potlatch Pilaf per directions on the back of the package.  1 cup potlatch pilaf to 2 cups liquid.
  • Turn heat off. Cool.
  • Whisk egg mixture together until slightly frothy.
  • In a large mixing bowl add cooked pilaf, peas, garlic, parmesan and cover with egg mixture. Add seasonings and work mixture together with hands forming four evenly sized pucks.
  • Dust with flour and pan-fry over medium-high heat for 3 min on each side. Hold warm in the oven until ready to serve.
Tenderloin Method
  • Generously coat meat with steak seasoning and brush with oil.
  • Heat oven to 500 F
  • Prepare a clean hot grill
  • Place meat on the grill. Turn the meat on all four sides until well marked, maybe 2-3 min/side
  • Pop the steak in a 500-degree oven for 5 min, or longer depending on the desired doneness, and pull out when finished. Let it rest! Don’t disturb it.
  • After 5 min, put some foil over it and wait for more! When it’s ready, slice to desired thickness, season with sea salt and cracked pepper.
Creamed Mushroom Mix Method
  • Sauté mushrooms with a little butter or oil until liquid is absorbed and mushrooms are wilted.
  •  Add cream to the hot pan and turn down to medium-high
  • Add roasted garlic and reduce the cream by half.  Careful not to over reduce, you want some of that creamy goodness for the cake.
  • Pull mix off the heat and add a pinch of grated parmesan cheese and a salt & pepper blend.
Saute Greens Method
  • Drop the greens on top of clarified butter or oil into a hot pan and immediately start moving them around in the pan.
  • Turn off the heat and toss in a pinch of fresh garlic, pepper flakes, and 2 oz of water or stock.
  • Toss leaves in water or stock and turn the heat back on to high. 
  • Work the greens in the pan until wilted, and reduce heat to medium. Cook greens until tender and water evaporated. Salt and pepper to taste.
  • Assemble with a cake on the bottom, slice meat, greens and mushroom mix.

Products used

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

 

February 24, 2021

Bluebird Grain Bowl with Tahini Dressing

Emmer Farro

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4 people

Ingredients

Grain Ingredients
  • 4 cups Bluebird Emmer Farro cooked, or substitute Einkorn berries. (2 cups uncooked)
  • 1 cup beets grated
  • 1 cup carrots grated
  • 1 cup almonds toasted
  • 1 cup spinach leaves
  • 1 cup tofu baked or sauteed ( Tofu can be replaced with cubed chicken or chicken can be served with tofu to boost protein.)
  • 1 cup avocado sliced
Tahini Dressing Ingredients
  • 1/2 cup nutritional yeast flakes
  • 1/3 cup water
  • 1/3 cup tamari
  • 1/3 cup apple cider vinegar
  • 2 cloves garlic crushed
  • 1 1/2 cups vegetable oil
  • 2 tablespoons tahini paste

Methods

Grains Method
  • Cook 2 cups of raw Bluebird whole grain emmer in 6 cups of water.  Simmer for 60 minutes, 30 minutes for Einkorn.
  • Drain water, set it aside to cool.  This can be done in advance and kept in the refrigerator. Grain can also be cooked in a rice cooker on the brown rice setting.
  • Sauté tofu cubes in a skillet with sesame oil or bake tofu (tossed in sesame oil) for 15 min at 400. Set aside.
Tahini Dressing Method
  • Combine nutritional yeast flakes, water, tamari or soy sauce, apple cider vinegar, tahini, and crushed garlic in a blender to prepare the dressing.
  • Add oil in a steady stream. You will have leftover dressing.
Assemble the Bowls
  • Place cooked emmer farro into 4 bowls, top with beets, carrots, spinach leaves, almonds, tofu cubes, and avocado.
  • Drizzle bowls with dressing.

Products used

Ancient grain, Emmer Farro, organic whole grain, ancient hulled wheat, regenerative wheat, certified regenified
Organic Whole Grain Emmer Farro
Ancient wheat, Organic whole grain berries, Einkorn, Einka, farro, farro piccolo, ancient hulled wheat
Organic Whole Grain Einkorn Berries

 

October 26, 2020

Farro Pasta

Emmer Flour

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4 people

Ingredients

  • 1 1/2 cup Bluebird Emmer Flour
  • 1/4 cup Semolina flour for the work surface
  • 1 tablespoon water
  • 1/2 teaspoon fine salt
  • 1 tablespoon olive oil
  • 2 large eggs beaten

Methods

  • In a food processor, combine Emmer flour and salt and process for 5 seconds.
  • Separately, combine eggs, water, and oil.
  • With the machine on, pour egg mixture in and process until mixture comes together ( 10-15 seconds).
  • Lightly flour a work surface with semolina. Knead dough by hand for 30-60 seconds until dough is smooth and pliable. If the dough is too wet to knead continue to add flour until it is pliable but not sticky.
  • Divide dough into 2 pieces, shape each piece into a plump disc, then wrap in a plastic bag and let rest for 20 minutes in the refrigerator (can rest for 2-3 days).
  • Bring a large pot of water to a boil containing a pinch of salt and a dash of olive oil.
  • On a floured work surface roll out a large misshapen rectangle approximately 12 x 20 inches. Cut pasta at the desired length and width. (Also works great with a pasta extruder.)
  • Use a spatula to loosen the dough and slide gently into boiling water. Boil 2-5 minutes until dough floats to the top and is “al dente” or slightly firm to bite.
  • Drain water and serve with your favorite sauce.

Products used

organic ancient wheat, emmer flour, farro flour, fresh milled organic flour, organic whole grain, regenerative flour, certified regenified, farm fresh flour
Organic Emmer Flour

August 28, 2020

Einka and French Lentils with Oranges and Roasted Beets

Einka & Lentils

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6 people

Ingredients

  • 3-4 medium beets tops removed and trimmed
  • 1 bay leaf
  • 1/3 cup white wine
  • a few sprigs fresh thyme
  • 1 cup Bluebird Einka & Lentil Blend
  • 2 oranges (blood oranges if in season)
  • 1 cup red onion thinly sliced
  • 3 tablespoons sherry vinegar
  • 1/4 cup olive oil extra virgin
  • 1/2 teaspoon sugar
  • 1/4 teaspoon smoked paprika
  • 4 ounces feta cheese crumbled
  • 1 cup fresh parsley leaves chopped
  • 1/4 cup fresh dill chopped
  • fresh black pepper to taste

Methods

  • Preheat oven to 400 degrees
Roast Beets
  • In a metal baking pan, sized to fit the whole beets in a single layer (8×8 or 9×9), add wine, bay leaf, a pinch of salt & thyme sprigs. Rub all over with olive oil and place on top of herbs. Cover tightly with foil and roast until beets are tender, about 50-80 minutes depending on beet size.
  • Remove foil, let beets cool until easily handled, remove skin. Cut beets in ½ and then into wedges. Set aside. 
Cook Einka & Lentils
  • In a medium saucepan add Einka & Lentil Blend to 6 cups of water, a pinch of salt, bring to simmer. Turn down heat & cook uncovered until tender but not mushy, about 25 minutes.
  • Drain the water and spread out on a rimmed baking sheet to cool. Drizzle with extra virgin olive oil and a little salt.
Oranges
  • Cut off the top and bottom of oranges, remove peel & pith with a sharp knife running down the sides of orange. Then remove orange segments from the orange membrane. Place them  in a bowl. Use a few segments, and squeeze out the juice over remaining oranges.  Discard membranes. Set aside.
Dressing
  • Whisk sherry vinegar with olive oil, salt, sugar, and paprika to taste. Peel & cut the onion in ½ and slice thinly (about 1c total onion) and add to dressing to marinate for about 20 minutes.
Assembling the salad
  • Assemble salad with beets, oranges with their juice, onions, and cooled Einka & lentil blend. Stir in herbs, add crumbled feta, adjust salt & pepper to taste. Serve at room temperature. 
  • This dish can be a summer or winter dish. In winter, this dish can be served warm. If your making this dish in the summer and its too hot to turn on the oven, boil the beets instead. 

Products used

Einka berries, Einkorn wheat, Farro, Organic whole grain, Ancient grain, French lentils, blend
Organic Einka (Einkorn) & French Lentil Blend

June 26, 2020

Chilled Emmer Farro Caprese Salad

Emmer Farro

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6 people
This is a quick recipe (especially if you have some leftover farro in the fridge) for a delicious, refreshing farro salad. Perfect for a mid-summer dinner!

Ingredients

  • 1 cup Bluebird Emmer Farro or Einkorn berries
  • 3 cups water
  • 1/2 teaspoon kosher or sea salt
  • 1/4 cup basil chopped
  • 2 tablespoons olive oil extra virgin
  • 4 ounces mozzerella cheese chopped
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon sea salt
  • 1/4 cup onion or shallot chopped
  • 2 medium tomatoes chopped
  • fresh ground black pepper to taste

Methods

  •  Place the farro, water, and salt in a medium saucepan over high heat. Bring to a boil, then turn heat to low, cover, and simmer for 50 minutes (30 minutes if you are using Einkorn). Drain excess water. Cool for about 10 to 15 minutes.
  • While Farro is cooking chop the shallots, basil,  and mozzarella.
  • Place the cooked farro in a large mixing bowl and add the olive oil and balsamic, stir to mix well. Add chopped shallot, tomatoes, basil, mozzarella, salt and pepper and stir to combine all ingredients.
  • Salad can be served at room temperature or chilled and serve cold.

Products used

Ancient grain, Emmer Farro, organic whole grain, ancient hulled wheat, regenerative wheat, certified regenified
Organic Whole Grain Emmer Farro
Ancient wheat, Organic whole grain berries, Einkorn, Einka, farro, farro piccolo, ancient hulled wheat
Organic Whole Grain Einkorn Berries

April 21, 2020

Quick Emmer Risotto with Beets, Walnuts and Creme Fraiche

Emmer Farro

Print Recipe
6 people
This recipe is especially delicious with beets that have their greens attached. If your beets do not have fresh-looking greens, you can use 1 bunch of chard. Vary the recipe by crumbling on some cheese instead of crème Fraiche. I like Estrella’s Winochee River Blue, feta, or Beecher’s Cheese Curds.

Ingredients

  • 1 bunch beets with greens
  • 2 tablespoons butter or oil
  • 6 large cloves garlic chopped
  • 1 1/2 cups Bluebird Cracked Farro Porridge
  • 1/2 cup white wine
  • 3 1/2 cups vegetable broth
  • 1/4 cup fresh parsley chopped
  • salt and pepper to taste
  • 6 ounces creme fraiche or sour cream
  • 1 cup walnuts toasted and chopped
  • 3 teaspoons toasted walnut oil

Methods

  • Chop the beets from their greens, scrub beets under running water and trim off any rough spots or root hairs with a sharp knife (no need to completely peel).
  • Chop beets into roughly 1/2 inch pieces.
  • Wash the beet greens, trim off the stems, and chop the leaves into 1/2 inch strips.
  • Heat a large pot over medium heat. Melt the butter and add the garlic. Sautee for 1 minute, stirring frequently.
  • Add the Cracked Emmer and cook, stirring frequently for 4 min. to toast the grains. Add wine and stir until absorbed (30 seconds). Add 1 cup of broth and the chopped beets. Stir until absorbed (1 min), then add 1 cup of broth and stir frequently until mostly absorbed (4 min).
  • Repeat with 1 more cup of broth. Cook for 4 min. then add the beet greens and the last ½ cup of broth and cook 4 min. more. 
  • Taste and add salt & pepper as needed. Stir in parsley and serve hot or warm, topping each portion with 1-2 Tb. of crème Fraiche, about 2 Tb. toasted walnuts, and drizzle with toasted walnut oil (~ ½ tsp. per serving).

Products used

Ancient grain, Emmer Farro, organic whole grain, ancient hulled wheat, certified regenified, regenerative cereal, regenerative wheat
Organic Cracked Farro Porridge

 

March 24, 2020

Einkorn Cauliflower Bowl

Einkorn

Print Recipe
4 people

Ingredients

  • 1 cup Bluebird Einkorn berries
  • salt
  • 3 tablespoons olive oil extra virgin
  • 1 medium cauliflower cut into small florets
  • freshly ground black pepper
  • 3 cloves garlic minced
  • pinch red pepper flakes
  • 1/2 cup Castelvetrano olives pitted and chopped
  • 1/2 cup Pecorino Romano cheese grated
  • 1/2 cup Italian parsley chopped
  • 1 lemon
  • 1/4 cup sliced almonds toasted (optional)

Methods

  • Combine the einkorn in a medium saucepan with 1 1/2 cups of water and salt to taste and bring to a boil over medium-high heat. Simmer until tender, about 25-30 minutes. Set aside.
  • When the einkorn is done cooking, heat the oil in a large skillet (preferably 12-inch) over high heat. 
  • Add the cauliflower and toss to coat in the oil. Let sit without turning until cauliflower is browned on the bottom, about 6 minutes.
  • Season with salt and pepper, stir in the garlic and red pepper flakes and cook 1 minute more.
  • Stir in the einkorn and any cooking liquid left in the pan, the olives and Pecorino and continue cooking until the cauliflower is tender, about 2-3 more minutes.
  • Stir in the parsley. Finely grate the lemon zest and add along with the juice from half the lemon.
  • Taste and add more lemon juice and salt and pepper if needed. Sprinkle with almonds (if using) and serve.

Products used

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