Recipe Type: Entrees

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.
  • Bring 6 cups of water to boil.
  • 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

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2 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, ad 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 1/2 hours- it should be toothy but not too crunchy. 
  •  Drain the farro and set it aside to cool in a large bowl.
  • 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

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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

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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

February 12, 2020

Baked Einka & French Lentils with Chicken

Einka & Lentils

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4

Ingredients

  • 1 cup Einka & French Lentil Blend
  • 1/2 cup red onions chopped
  • 1/2 cup dried apricots chopped
  • 1 tablespoon fresh thyme chopped
  • salt and freshly ground pepper
  • 2 cups chicken or vegetable broth
  • 4 bone-in chicken thighs (about 2 pounds)
  • 2 tablespoons olive oil extra virgin
  • 2 teaspoons zaatar
  • salt and pepper
  • 1/4 cup toasted hazlenuts chopped
  • 1/4 cup cilantro chopped

Methods

  • Preheat the oven to 375°F.
  • Combine the einka and lentils, red onions, apricots, thyme, salt and pepper and broth in a shallow baking pan that will fit the chicken in one layer. Cover and bake 25 minutes.
  • Turn the heat to 425°F. top with the chicken pieces.
  • Drizzle the chicken with the olive oil, sprinkle with z’aatar and salt and pepper. Bake 20-25 minutes or until lentils are done and chicken is browned and crisp.
  • Serve topped with the hazelnuts and cilantro and serve.

Products used

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

 

December 29, 2019

Leek and Squash Einkornotto

Einkorn

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4 people

Ingredients

  • 1 large delicata squash or butternut squash cut in half lengthwise, seeded and cut into 1/2 inch slices
  • 3 tablespoons olive oil extra virgin
  • salt and freshly ground pepper
  • 2 leeks cut in half lengthwise, rinsed well and thinly sliced
  • 2 large cloves garlic minced
  • 1 1/2 cups Bluebird Einkorn Berries
  • 1/2 cup dry white wine
  • 3-4 cups chicken or vegetable broth warmed
  • 1/4 cup heavy cream
  • 1/4-1/2 cup parmesan cheese grated
  • parsley chopped

Methods

  • Preheat the oven to 400°F. 
  • Toss the squash on a baking sheet with 1 tablespoon olive oil and salt and pepper to taste. Roast until tender and lightly browned, about 20-25 minutes.
  • At the same time, heat the remaining olive oil in a large saucepan over medium-high heat.
  • Add the leeks and garlic and cook until softened, about 3 minutes.
  • Add the einkorn and cook until grains start to crackle, about 2-3 minutes.
  • Add the wine and cook until reduced by half.
  • Add 3 cups of the broth and simmer, stirring occasionally, until einkorn is tender about 25-30 minutes. Add more stock if needed.
  • Stir in the cream, squash and Parmesan and season with salt and pepper. Cook 3-4 minutes longer to incorporate the squash, sprinkle with chopped parsley and serve.

Products used

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

February 11, 2019

Farro & Vegetable Winter Casserole

Emmer Farro

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6 people

Ingredients

  • 1 cup Bluebird Emmer Farro
  • 2 cups sweet potatoes diced in 1-inch cubes
  • 1 cup sweet onion diced
  • 2 large cloves garlic finely diced
  • 1 large bunch spinach chopped and steamed (or 10 ounce package of frozen spinach-thawed)
  • 2 cups milk
  • 6 eggs whisked with 1 tablespoon water
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup Parmesan cheese grated, divided
  • 2 cups Gruyere or Fontina Cheese grated, divided

Methods

  • Preheat oven to 350 degrees F. Oil an 11 x 7 inch baking dish.
  • Rinse Emmer farro and place in a saucepan, with 4 cups of water and a pinch of salt.
  • Bring to a boil, reduce to a simmer, cover and cook for 45 minutes. Drain excess water and set aside to cool.
  • While Emmer is cooking chop and lightly steam 1 large bunch of spinach for 2-3 minutes. Set aside.
  • Heat olive oil in a skillet over medium heat. Add onions and cook until translucent.
  • Add potatoes. Cook, stirring occasionally, for 8 to 10 minutes until just tender.
  • Add the garlic and cook for 2 minutes.
  • Move contents into a medium-size bowl and stir in 1/2 cup Parmesan and 1 cup of Gruyere until fully incorporated. Set aside.
  • Spread the cooked Emmer farro on the bottom of the baking dish for the first layer. 
  • For the second layer spread the steamed spinach over the emmer.
  • For the third layer, spread the potato mixture over the spinach.
  • In a separate bowl, whisk together the milk, eggs, salt, paprika, and pepper. 
  • Pour evenly over the potatoes and stir gently to incorporate the eggs.
  • Top the dish with the remaining Parmesan cheese and grated Gruyere. 
  • Bake 25-30 minutes. Place under the broiler for 3-4 minutes for a crisp, golden-brown crust. Serve hot.

Products used

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