Recipe Type: Sides

 

May 15, 2015

Eastern Mediterranean Salad

Emmer Farro

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4

Ingredients

  • 1/2 cup Bluebird Emmer Farro (Bluebird Einkorn also works well)
  • 1/2 cup Bluebird Split Emmer Farro
  • 2 bunches escarole
  • 1 cup, packed frisee (curly endive)
  • 1 cup, packed baby arugula
  • 1 Tablespoon fresh Moroccan mint coarsely chopped
  • 1 Tablespoon curly parsley coarsely chopped
  • 1 cup Persian or English cucumber skin and seeds removed, diced
  • 4 ounces ricotta salata
  • 1/4 cup pistachios roasted and chopped
  • 1/2 cup dried barberries (pomegranate seeds fresh or dried or dried cranberries or cherries can be used in place of barberries).
  • 1/2 teaspoon za'atar
  • salt and pepper to taste
  • 1/4 cup olive oil extra virgin
  • 2 Tablespoons Red Wine Vinegar
  • 1/2 cup Pomegranate Syrup see below for recipe
Pomegranate Syrup
  • 2 cups pomegranate juice
  • 2 Tablespoons sugar
  • 1 teaspoon fresh lemon juice plus extra for dressing

Methods

Pomegranate Syrup
  • Begin by making the Pomegranate syrup, a reduction of pomegranate juice, sugar, and lemon juice. Place all three ingredients in a 4 quart saucepan set over medium heat.
  • Cook, stirring occasionally until the sugar has dissolved. Reduce the heat to medium low and cook until the mixture has reduced to about ½ cup, approximately 15 minutes or until the consistency is of syrup. Remove from the heat and cool. Transfer to a glass jar. You can do this step in advance.
For the Salad
  • In medium size saucepan add whole grain emmer farro to 4 cups of water. Bring to a rolling boil then reduce heat, uncovered and cook for 60 minutes on a low simmer. Turn heat off, drain excess liquid. Cool.
  • In separate small saucepan add split emmer farro to 1 ½ cups of water. Bring to boil, and then turn to a low simmer, covered, for 10 to 15 minutes, until water is absorbed. Turn heat off and allow it to sit for 10 minutes covered. Remove lid and bring to room temperature, allowing grain to fully cook and dry out. If pinched for time you can spread the splits onto a cookie sheet to cool and dry quickly.
  • Chill grains until ready to toss and serve salad. This step can be done a few days in advance.
  • Tear escarole in medium size bowl. Toss with frisee, arugula, mint and parsley;  set aside.
  • Dice cucumbers into a separate bowl.  Place fresh ingredients in a refrigerator and chill until ready to serve.
Dressing
  • Whisk vinegar and pomegranate syrup until thoroughly incorporated. Set aside.
Assemble Salad
  • Immediately before serving toss together escarole/frisee mix with whole and split emmer and cucumbers. 
  • Dress with olive oil plus a dash of fresh lemon juice, za’tar, salt and pepper to taste.
  • Plate each serving and top with pistachios, barberries and ricotta.
  • Drizzle pomegranate syrup/vinegar mixture on top and around edges of each plate.
    Serve immediately.

Products used

organic emmer, farro, organic ancient grains, regenerative wheat, Bulgur wheat, cracked farro wheat
Organic Split Emmer Farro
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, best Einkorn brand,
Organic Whole Grain Einkorn Berries

 

March 19, 2015

Einka & Vegetable Sauté with Poached Egg

Einkorn

Einka Vegetable Saute with poached egg, Organic einkorn, einkorn recipe
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4 servings
A simple wholesome dish for breakfast, lunch, or dinner!

Ingredients

  • 1 tablespoon clarified butter clarified butter can be replaced with unsalted butter or olive oil, I prefer the creamy smooth flavor of clarified butter
  • 2 tablespoons shallot minced
  • 1/2 cup celery minced
  • 1/2 cup mushroom minced. Wild mushrooms such as Morels are best, otherwise Creminis or Buttons will work just fine
  • 1 clove garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried thyme
  • 1 cup Einka Farro
  • 2 cups broth beef or vegetable broth (we prefer beef)
  • 1/4 cup flat leaf parsley minced
  • Salt & pepper to taste
For poached egg
  • 1 egg per serving
  • Dash vinegar
  • Red pepper flakes to taste

Methods

  • In medium saucepan melt butter over medium-low heat,add shallots. Sauté, stirring occasionally for approximately 8 minutes or until shallots become translucent.
  • Add celery, mushroom, garlic and dried herbs. Stir to incorporate ingredients and sauté for another 5 minutes.
  • Add Einka, stir, allowing the juices and the Einka to be fully incorporated. Add broth. Turn heat to a low simmer, cover and let ingredients cook for about 15 minutes.
  • Turn burner off, keeping the lid on for another 8-10 minutes, allowing the steam to continue cooking the Einka.
Poached egg:
  • Fill medium pot ¾ full of water and bring water to a rolling boil. Add salt and a dash of vinegar to the water. Crack egg into a small bowl, careful not to break the yolk.
  • Slowly drop egg(s) into the boiling water. Cook 2-3 minutes, depending on how firm you like your yolk. Retrieve egg(s) with a slotted spoon.
  • Meanwhile, remove lid from Einka Saute and toss with minced parsley. Salt and pepper to taste. Serve an egg atop the Einka and dash with red pepper flakes, sea salt, any bits of remaining parsley. Serve immediately.

Products used

Ancient wheat, Organic whole grain berries, Einkorn, Einka, farro, farro piccolo, best Einkorn brand,
Organic Whole Grain Einkorn Berries

 

September 13, 2014

Chopped Rabe & Farro Salad with Honey Mustard Dressing

Emmer Farro

Chopped rabe and farro salad, Emmer Farro recipe, chopped salad
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6
This recipe was inspired by the bountiful amount of fresh cut broccoli rabe that my dear neighbor Barb continues to gift me. The abundance of broccoli, along with my need to creatively find a way to get my kids to eat it, was the inspiration behind this recipe. I think you will find that honey mustard dressing is pretty much the trick for getting kids to eat any vegetable.  This recipe can also be made ahead of time. You can marinate the broccoli, onions, and farro for up to 8 hours before serving time.

Ingredients

  • 1/2 cup Bluebird Emmer Farro
  • 6-8 pieces bacon cooked and crumbled
  • 3 cups broccoli rabe chopped
  • 1/2 cup red onion diced
  • 1 cup pecans or walnuts roasted and coarsely chopped
  • 1/2 cup dried cranberries
  • 1/2 cup frozen peas
  • salt and pepper to taste
Honey Mustard Dressing
  • 1/2 cup Dijon Mustard
  • 3-4 Tablespoons honey
  • 1/4 cup olive oil
  • 2 Tablespoons lemon juice
  • 1 medium clove garlic finely diced

Methods

  • Add 1/2 cup of whole grain emmer farro to 3 cups boiling water. Simmer on medium-low for 45 minutes. Turn heat off. Let grain sit in water for about 5 minutes. Drain excess liquid, set farro aside to cool.
  • In small bowl add together: Dijon mustard, honey, olive oil, lemon juice, and garlic. Whisk vigorsly (3-4 minutes) until all ingredients are thoroughly incorporated. Dressing should be creamy.
  • Chop broccoli rabe (stems and all) into small bite size pieces. Dice onion. Blend rabe and onion in large bowl along with cooled emmer farro.
  • Dress ingredients with 1/2 cup of the honey mustard dressing and stir until well combined (save the remaining dressing for later).  Place marinating rabe in refrigerator for at least 30 minutes (this can marinate 2-3 hours before serving).
  • While the blend is in the refrigerator; cook slices of bacon until browned. Turn off heat. Place strips of bacon on a paper towel and allow slices to cool. Crumble into small pieces, set aside.
  • Reserve 1 tablespoon of bacon grease in cast iron skillet. Roast whole nuts in bacon grease until browned, cool in separate bowl then chop coarsely. 
  • Set aside bacon, nuts, cranberries and frozen peas until ready to serve. Peas should remain in the freezer until salad is ready to serve.
  • Set aside bacon, nuts, cranberries and frozen peas until ready to serve. Peas should remain in the freezer until salad is ready to serve.
  • If salad seems dry, add remaining dressing or a little extra olive oil. Top with crumbled bacon. Serve alone or on top of freshly picked greens.

Products used

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

 

June 27, 2014

Cold Curried Einka & Lentil Salad with Toasted Cashews

Einka & Lentils

Einka and Lentil Salad, Einka & Lentil recipe, Curried salad
Print Recipe
6

Ingredients

  • 1 1/2 cups Bluebird Einka and French Lentil blend
  • 8 ounces firm tofu cubed
  • 1 medium cucumber skinned, seeded and diced
  • 1 small bunch cilantro chopped
  • 1 small red onion finely diced
  • 1 teaspoon lemon zest
  • 1/2 cup cashews toasted and chopped
Dressing
  • 1 1/2 cups Plain Greek Yogurt
  • 2 Tablespoons lemon juice freshly squeezed
  • 1 Tablespoon curry spice
  • 2-3 cloves garlic finely diced
  • sea salt to taste

Methods

  • In saucepan add 1 1/2 cups of Bluebird Grain Farms’ Einka & French Lentil Blend to  3 cups of water. Bring to boil, cover, and simmer on low for 15 minutes. Turn heat off and allow to rest, covered, for 5 minutes. Drain any excess liquid and cool.
  • In saucepan add 1 1/2 cups of Bluebird Grain Farms’ Einka & French Lentil Blend to  3 cups of water. Bring to boil, cover, and simmer on low for 15 minutes. Turn heat off and allow to rest, covered, for 5 minutes. Drain any excess liquid and cool.
  • Cube tofu in about 1/2″ cubes.
  • Zest lemon.
  • Heat cast iron skillet over medium heat. Toast cashews until evenly browned, constantly stirring to avoid nuts from burning (about 8 minutes).  Cool, chop, and set aside.
  • In small bowl combine yogurt, lemon juice, curry spice, garlic, and salt (to taste). Whisk vigorously until  blended.
  • When Einka has cooled add cucumber, cilantro (reserving two tablespoons for garnish), onion, tofu and lemon zest. Carefully mix until incorporated.
  • Stirring slowly, incorporate yogurt dressing, being careful not to break up cubed tofu.
  • Refrigerate until chilled.  Top with remaining cilantro and roasted cashews. Serve.

Products used

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

 

February 2, 2014

Einka (Einkorn) Salad with Tuscan Kale & Butternut Squash

Einkorn

Einkorn salad, Einka and butternut squash, best einkorn recipe
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6

Ingredients

  • 1 pound (3 cups) butternut squash peeled and seeded, cut into 1/2 inch dice
  • 6 Tablespoons olive oil extra virgin
  • salt
  • freshly ground black pepper
  • 2 cups Bluebird Einkorn Berries
  • 10 ounces (4 cups) Tuscan Kale stemmed, leaves sliced crosswise 1/4 inch thick
  • 2 Tablespoons sherry vinegar
  • 1/2 cup shallots minced
  • 1 Tablespoon sage finely chopped
  • 2 cloves garlic minced
  • 1/3 cup dry white wine
  • 1/4 cup flat leaf parsley chopped

Methods

  • Preheat the oven to 400°. On a rimmed baking sheet, toss the squash with 2 tablespoons of the olive oil and season with salt and pepper. Roast the squash for 20 to 25 minutes, until tender. Transfer to a large bowl.
  • Meanwhile, in a medium saucepan, cover the whole grain Einka with 5 cups of water and 1/4 teaspoon of salt and bring to a boil. Simmer over moderate heat until tender, 25 minutes.
  • Add the kale to the Einka, cover and remove from the heat; let stand until the kale is wilted, 5 minutes.
  • Drain well and add the Einka and kale to the squash.
  • Add the vinegar and 2 tablespoons of the oil to the salad, season with salt and pepper and toss.
  • In a medium skillet, heat the remaining 2 tablespoons of oil. Add the shallots and a pinch of salt and cook over moderately high heat until just starting to brown (about 3 to 4 minutes).
  • Add the sage and cook for 1 minute, until fragrant. 
  •  Add the garlic and cook, stirring, for 1 minute.
  • Add the wine and simmer, stirring, until evaporated.
  • Scrape the shallot and garlic into the salad and toss.
  • Season with salt and pepper, garnish with parsley and serve.

Products used

Ancient wheat, Organic whole grain berries, Einkorn, Einka, farro, farro piccolo, best Einkorn brand,
Organic Whole Grain Einkorn Berries

 

January 4, 2014

Rye Crackers with Caraway

Rye

Print Recipe
12 large crackers
Easy to make and delicious whole-grain crackers, these are great on their own, topped with a spread made from smoked fish, or with a bowl of steamy soup. The recipe is adapted from Heidi Swanson’s Olive Oil Crackers at 101cookbooks.com. To roll out the crackers either a pasta roller or a rolling pin works well.

Ingredients

  • 3 cups Bluebird Rye Flour
  • 1 teaspoon sea salt fine grained
  • 1 cup warm water
  • 1/3 cup olive oil extra virgin
  • 1 tablespoon caraway seeds or to taste
  • coarse flaked sea salt to taste

Methods

  • Whisk together the rye flour and salt in a large bowl, or in the bowl of a stand-up mixer. 
  •  Add the water and olive oil, and mix with a dough hook attachment on medium speed for 5 minutes, or knead on a dry floured surface for 5 minutes.
  • The dough should be just a bit moist feeling, not too dry or too sticky. Add a bit more flour or water as needed while kneading.
  • Shape the dough into a large ball, roll into a thick rope, rub lightly with olive oil, cover with a clean dishtowel or plastic wrap, and let rest at room temperature for 30-60 minutes.
  • Preheat the oven to 450 degrees, and if you have a pizza stone, put it in the oven.
  • When the dough is rested, uncover and cut into 12 equal pieces.
  • Flatten one piece and sprinkle on some caraway and coarse flaked sea salt. Knead together a bit to incorporate the seasonings, then use a rolling pin or pasta roller to shape it into a flat strip of dough, as thin as you can. Down to the 4 settings on the pasta machine works well. Cut the dough into the shape you like, or leave it as large rustic pieces.
  • Place crackers on a flour-dusted surface and repeat with the remaining pieces of dough.
  • Cook a few crackers at a time, directly on the pizza stone, or on a baking sheet. Bake until golden brown at the edges, 8 to 10 minutes, remove from the pizza stone or baking sheet with tongs and let cool before eating.
  • Store in an airtight container or zip lock bag for up to 2 weeks.

Products used

organic rye flour, whole grain rye, heritage rye, Fresh milled organic flour, regenerative flour, farm fresh flour
Organic Rye Flour

 

January 4, 2014

Emmer Polenta with Cheese

Cracked Farro Porridge

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Compliments of: Acacia Larson MPH, RD, CD

Ingredients

  • 1 1/2 cups Bluebird Grain Farm’s Cracked Emmer
  • 4 cups vegetable or chicken broth
  • 2 cups water
  • 1 cup cubed or crumbled cheese OR 1 1/2 cup grated cheese. Use any cheese you prefer, but fontina is fabulous!

Methods

  • Combine the cracked emmer, broth and water in a medium pot over high heat. Bring to a boil, stirring frequently. Then lower the heat to medium-low and simmer, stirring frequently, for 20 minutes or until thick and creamy.
  • Turn off the heat and stir in the cheese to melt.
  • Serve on the side or under any kind of braised, roasted or grilled meat or vegetable
  • Fried Polenta leftovers: lightly oil a baking dish and pour in the polenta. Spread in an even layer to coat bottom of dish, then cover and refrigerate. Polenta will get firm, and can be cut into shapes and fried in a bit of oil for a crispy treat! Serve on their own, or with a sauce such as marinara.

Products used

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

 

January 3, 2014

Fall Farro Salad with Beets, Beet Greens, and Feta

Emmer Farro

Farro Salad, Beet, Arugula Salad with Grain, Best Whole Grain Salad, High fiber Salad
Print Recipe
8

Ingredients

  • 1 cup Bluebird Emmer Farro soaked for one hour in water and drained
  • 2 medium beets cooked, reserve beet greens and cook as directed below
  • salt preferably kosher salt to taste
  • 2 Tablespoons sherry vinegar
  • 1 teaspoon balsamic vinegar
  • 1 small clove garlic minced or pureed
  • 1 teaspoon dijon mustard
  • 1/2 cup olive oil extra virgin (or substitute 1-2 tablespoons walnut oil for part of the olive oil)
  • 1/2 cup walnut pieces broken
  • 2 ounces feta or goat cheese crumbled
  • 1/4 cup fresh herbs (any combo of parsley, tarragon marjoram, chives, mint) chopped

Methods

  •  Bring 2 quarts water to a boil in a medium saucepan. Fill a bowl with ice water. When the water comes to a boil, add salt to taste and the beet greens. Blanch for two minutes, and transfer to the ice water. Allow to cool for a few minutes, then drain and squeeze out excess water. Chop coarsely and set aside.
  • Bring the water back to a boil, and add the farro. Reduce the heat, cover and simmer 45 minutes, stirring from time to time, or until the farro is tender. Remove from the heat and allow the grains to swell in the cooking water for 10 minutes, then drain.
  •  While the farro is cooking, make the vinaigrette. Whisk together the vinegars, salt, garlic and mustard. Whisk in the oil(s). Add to the farro.
  • Peel and dice the beets and add, along with the beet greens, feta or goat cheese, herbs and walnuts.
  • Toss together, and serve warm or room temperature with a little more cheese sprinkled over the top if you wish.

Products used

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

 

January 3, 2014

Potlatch Pilaf Breakfast Casserole

Potlatch Pilaf

potlatch pilaf, potlatch pilaf breakfast casserole, whole grain blend
Print Recipe
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

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

 

January 3, 2014

Pilaf Chopped Salad with Toasted Cumin and Marjoram

Potlatch Pilaf

Print Recipe
4 people

Ingredients

  • 1 cup Bluebird Potlatch Pilaf
  • 2 teaspoons whole cumin seeds
  • 2 tablespoons shallot finely chopped
  • 1 tablespoon plus 2 teaspoons apple cider vinegar
  • 1 teaspoon kosher salt
  • 1 large pinch black pepper freshly ground
  • 2 tablespoons olive oil
  • 1 tablespoon mayonnaise
  • 1 cup garbanzo beans cooked
  • 1 cup cucumber chopped
  • 1 cup cherry tomatoes halved
  • 2 tablespoons fresh marjoram leaves chopped
  • 1/2 cup feta cheese crumbled
  • 1 avocado peeled, seeded and chopped
  • 1 small head romaine or leaf lettuce chopped

Methods

  • In a medium saucepan, bring the pilaf to a boil in 4 cups of water. Cover, reduce heat to low simmer, and cook for 20 minutes. Drain pilaf in a strainer and set aside to cool a little bit.
  • Meanwhile, put a small frying pan over medium heat and add the cumin seeds. Toast until fragrant and darkened a little bit, about 2 minutes. Put the cumin seeds in a mortar & pestle (or spice grinder), let cool for a few minutes, then coarsely grind.
  • In a small jar, combine the shallot, vinegar, cumin, salt pepper, olive oil and mayonnaise. Put the lid on and shake to combine, set aside.
  • In a large bowl combine the garbanzo beans, cucumber, tomato, marjoram, feta and the pilaf. Toss with the dressing. Taste and add more salt & pepper if needed.
  • Salad can be made ahead to this point and refrigerated for up to 2 days. Let salad sit at room temperature for 30 minutes before serving if possible. 
  • Just before serving, gently toss the salad with the avocado and lettuce. Enjoy!

Products used

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

 

January 3, 2014

Fresh Herbs & Farro Salad

Emmer Farro

fresh herbs and farro salad, emmer farro, whole grain salad recipe
Print Recipe
6

Ingredients

  • 1 cup Bluebird Emmer Farro
  • 1 small red onion finely chopped
  • 2 cloves garlic finely chopped
  • 2/3 cup fresh herbs chopped (any combo of oregano, marjoram, mint, parsley, chives)
  • 2 Tablespoons olive oil
  • 3 Tablespoons red wine vinegar
  • 1 teaspoon honey
  • pinch red pepper flakes
  • salt and pepper to taste

Methods

  • Measure five parts liquid to one part farro, boil gently for 50-60 minutes in salted water or stock. Farro is done when it’s tender, but still has a slight bite similar to al dente pasta. It doesn’t soak up the liquid as rice does, but expands and cooks in the ample liquid. Drain off excess when the farro is done.
  • Finely chop the onion, garlic and fresh herbs, set aside
  • Mix together in a bowl: 2 T olive oil, 3 T red wine vinegar, 1 t honey, a pinch of red pepper flakes, salt and pepper. 
  • Add onions and garlic to olive oil and vinegar mix while farro cooks. 
  • When farro is done, drain and mix thoroughly with dressing and all of the freshly chopped herbs. 
  •  An assortment of embellishments would complement this salad: a pinch of cumin, golden raisins, dried cherries, chopped nuts, or enjoy it simply with the herbed dressing.

Products used

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

 

January 3, 2014

Emmer Farro with Arugula & Goat Cheese

Emmer Farro

farro with arugula, grain salad, best side salad
Print Recipe
4 people

Ingredients

For the Farro
  • 1 cup Bluebird Emmer Farro
  • 3 cups water
  • 1/2 teaspoon salt kosher or sea salt
For the Dish
  • 1 medium cucumber chopped
  • 1 tablespoon olive oil extra virgin
  • 3 ounces goat cheese softened
  • 1 tablespoon balsamic vinegar
  • salt and pepper to taste
  • 1 medium shallot peeled and chopped
  • 2 cups arugula chopped

Methods

To Cook the Farro
  • 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. Drain excess water.
To Finish
  • Place the warm cooked farro in a large mixing bowl and add the olive oil and balsamic, stir to mix well.
  •  Add chopped shallot, arugula, cucumber and chevre and stir to combine all ingredients.
  • Season to taste with sea salt and fresh cracked pepper. Serve warm or chilled

Products used

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