Recipe Type: Sides

 

March 20, 2019

Lebanese Einkorn and Lentils

Einka & Lentils

Lebanese Einkorn and Lentils, Einka & Lentils, Organic Einkorn
Print Recipe
4 people
This is an excellent side dish for any kind of grilled or roasted meat, or any Mediterranean inspired meal.  It could even be the base of a delicious grain bowl with some chickpeas and tzatziki or hummus and roasted vegetables.

Ingredients

  • 1 cup Bluebird Einka & Lentil Blend
  • 1 1/2 teaspoon whole cumin seed
  • kosher salt
  • 1/4 cup olive oil
  • 1 large onion peeled, halved and thinly sliced into half moons
  • 1/2 teaspoon each: ground cinnamon, ground cumin, ground turmeric
  • kosher salt and pepper to taste
  • Fresh lemon wedges, cilantro or parsley, hummus, yogurt, olives, toasted walnuts Optional toppings

Methods

  • Heat a medium pot over medium-high heat until hot.  Add the Einka & Lentil blend and 1 ½ tsp. cumin seeds and toast over medium-high heat for about 3 minutes, until it begins to pop and smell toasty. 
  • Add 2 Cups water and a pinch of salt and bring to a boil.  Then lower the heat to simmer, cover and cook for 25 minutes, until done.  Drain off any excess water.
  • While Einka & Lentils are cooking, prepare the onions: Heat a large frying pan over medium-high heat until hot.  Add ¼ Cup olive oil and let it warm for about 30 seconds.  Add the sliced onion and ½ tsp. kosher salt.  Cook, stirring every couple of minutes until the onions are deeply browned and blackened in spots, about 15 minutes.
  • In the last minute of cooking, add ½ tsp each: cinnamon, cumin, and turmeric.  Cook, stirring for about a minute, then remove from the heat.
  • To serve: Toss together the warm cumin-scented Einka & Lentils, and the fried onions – be sure to use a rubber spatula to scrape out all the spiced oil!
  • Taste and adjust the salt and pepper to your liking.  Then top with any of the optional garnishes, and serve.

Products used

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

 

May 25, 2018

Warm Einkorn & Lentil Salad with Spring Herbs and Lemon Yogurt Dressing

Einka & Lentils

Einkorn Salad, Organic Einkorn, Einkorn and Lentils, Einka and Lentils
Print Recipe
2 people

Ingredients

  • 1 cup Bluebird Einka & French Lentil Blend
  • 3/4 cup whole plain Greek yogurt
  • 1/4 cup mayonnaise
  • 1 teaspoon ginger freshly grated or finely chopped
  • 1 teaspoon garlic freshly grated or finely chopped
  • 1 small lemon zest and 2 teaspoons juice
  • kosher salt and pepper
  • 6 radishes chopped
  • 1 cup fresh herbs chopped (any combo of parsley, dill, cilantro, marjoram, mint)
  • 4 cups leafy greens (any combo of lettuce, arugula, spinach, kale etc.)

Methods

  • In a medium pot with a lid, toast the Einka & Lentil blend over medium high heat for about 5 minutes, until it begins to pop and smell toasty.
  • Add 2 Cups water and a pinch of salt and bring to a boil. Then lower the heat to simmer, cover and cook for 25 minutes, until done. Drain off any excess water.
  • While Einka & Lentils are cooking, prepare the dressing: In a small bowl or measuring cup with a spout, mix together the yogurt, mayonnaise, ginger and garlic.
  • Zest the lemon into the dressing using a microplane grater or by removing the yellow zest with a knife and chopping it finely.
  • Squeeze 2 teaspoons of lemon juice into the dressing. Add ½ teaspoon salt and mix well.
  • Toss together the warm Einka & Lentils, chopped radish and fresh herbs, and ½ cup of the dressing. Taste and adjust flavors with additional salt, pepper, or lemon juice to your taste.
  • Place leafy greens into a serving dish and spoon the warm Einka & Lentil salad over the top. Serve with additional dressing on the side, for each person to drizzle on if they’d like more.
  • Extra dressing and extra salad can be stored in the refrigerator for up to 5 days. The dressing is also great with any cooked or raw veggies, meats, eggs, or even on a sandwich instead of mayo!

Products used

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

 

January 26, 2018

Potlatch Pilaf with Shallots and White Wine

Potlatch Pilaf

Potlatch Pilaf, Ancient Grain side dish
Print Recipe
4 people
This recipe is on the side panel of our Potlatch Pilaf 1 lb. packaging. This is one of our all-time favorite Bluebird recipes.  It is very easy to prepare. For a hearty winter meal, serve as a side with fish, chicken, or grilled tempeh.

Ingredients

  • 2 tablespoons olive oil
  • 10 medium-large mushrooms sliced (white button, cremini or shiitake)
  • 1 1/2 cup shallot or onion chopped
  • 1 teaspoon salt kosher or sea salt
  • 1 teaspoon dried herbs or 1 tablespoon fresh herbs (your favorite: thyme or herbs de Provence work well)
  • 1 cup Bluebird Potlatch Pilaf
  • 1/4 cup sherry or white wine (or use broth)
  • 2 cups broth (chicken, vegetable, or mushroom)
  • 1/3 cup nuts for garnish toasted and chopped (almonds, walnuts, hazelnuts or pecans)
  • 1/2 cup canola or safflower oil to fry shallots
  • 1/2 cup shallots

Methods

  • Heat oil in a medium saucepan over medium-high heat. Add mushrooms and cook, stirring occasionally for 3 minutes.
  •  Add 1 cup of the shallot or onion (reserving a 1/2 cup for garnish), salt, herbs, and Potlatch Pilaf. Cook, stirring frequently for 3 minutes.
  • Add the sherry or wine and stir, scraping up any tasty bits sticking to the bottom of the pan. Add the broth and bring to a simmer, then turn the heat down to low, cover, and cook for 45 minutes.
  • Remove the cover and let stand for 10 minutes.
  • Fluff pilaf with a fork, and top with the toasted nuts, fried shallots. Add arugula or pea shoots for extra bling.
Fried Shallot Garnish
  • In a small saucepan, heat the oil over medium-high until it registers 275°F on a deep-fry thermometer.
  •  Add the shallots and cook, stirring, until light golden brown, 8 minutes.
  • Using a slotted spoon, transfer the shallots to a paper towel-lined plate.  Allow shallots to cool before you garnish the pilaf.

Products used

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

 

October 26, 2017

Farro Stuffing with Winter Greens and Apples

Emmer Farro

Farro Stuffing, Emmer Farro, Best Stuffing recipe
Print Recipe
Get ready for Thanksgiving!  Here’s an awesome stuffing recipe that forsakes the usual white bread cubes and instead features seasonal vegetables and our whole grain emmer farro.

Ingredients

  • 2 cups Bluebird Emmer Farro
  • 10 cups chicken stock
  • 2 bunches Swiss chard
  • 2 bunches kale
  • 1/4 cup olive oil
  • 2 tablespoons garlic minced
  • 1 teaspoon salt
  • 6 slices bacon chopped
  • 1 large onion chopped
  • 2 teaspoons dry rosemary
  • 1/2 teaspoon fresh ground pepper
  • 1 large apple peeled, cored and chopped
  • 1 cup golden raisins
  • 1 cup parsley chopped
  • 1 cup pine nuts
  • 2 cups parmesan cheese shredded
  • 2 large lemons zested

Methods

For the Farro
  • Place the farro and 8 cups of chicken stock in a large stock pot. Bring to a boil and cook, stirring occasionally, for 50 minutes. The farro will be cooked through but still slightly chewy.
  • Drain the farro and set aside. (Do ahead tip: The farro can be prepared up to three days in advance. Refrigerate until needed.)
Prepare the Greens
  • Wash the Swiss chard and kale, strip the leaves from the stems.
  • Chop coarsely and set aside.
  • Discard the kale stems. Chop the Swiss chard stems and set aside. (Do ahead tip: The greens can be prepared up to two days in advance. Refrigerate until needed.)
  • In a large dutch oven or pot with a lid, heat 1/4 cup olive oil over medium high heat. Add the garlic and sauté for 30 seconds.
  • Add the greens, along with 2 cups of chicken stock and 1 teaspoon salt. Cover the pot and cook, stirring occasionally, for 25 minutes. Remove from heat and set aside.
Prepare the Stuffing
  • In a large pan, sauté the bacon until it is cooked, but not crisp.
  • Add the onion, rosemary, and black pepper. Cook until the onions are limp, about 2 minutes.
  • Stir in the apple, raisins and pine nuts, and parsley, then remove from heat and set aside.
  • In a large bowl, stir together the farro, greens, onion mixture, Parmesan cheese, and lemon zest. Taste and adjust seasonings as desired. 
  • Gently spoon the stuffing into the cavity of a turkey (or a chicken) and cook until the internal temperature of the thickest part of the thigh reaches 165-170 degrees.
  • Cook the remaining stuffing in a casserole dish with a tight fitting lid. Bake at 400 degrees for 45 minutes.
  • This also makes a wonderful side dish for a roast or leg of lamb.

Products used

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

 

August 19, 2016

Farro Zucchini Fritters With Lemon Cilantro Sauce

Cracked Farro Porridge

Zucchini Fritters, summer meal, cracked farro
Print Recipe
3

Ingredients

  • 3 cups zucchini grated (about 2 medium)
  • 3/4 cup Bluebird Cracked Farro Porridge dry (yields 1 1/2 cups of cooked porridge)
  • 1 large egg
  • 1/4 cup Bluebird Emmer Flour
  • 1/2 cup vegetable oil
  • ground pepper
  • sea salt
Lemon Cilantro Sauce
  • 1/2 cup Greek yogurt
  • 1/2 cup sour cream
  • 2 cloves garlic crushed
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/2 cup parsley leaves chopped
  • 1 cup cilantro leaves chopped

Methods

  • On stovetop bring to boil 1 cup Bluebird Grain Farms’ Cracked Farro Porridge in 3 cups of water and a dash of salt. Simmer on low stirring frequently for 10-12 minutes. Turn off heat, remove porridge to a separate bowl and let cool.
  • While porridge is cooling, grate zucchini. Place zucchini in a colander over a bowl, toss with ½ tsp. salt. Let zucchini sweat for 10 minutes, then pat with dry clean towel to remove as much moisture as possible.
  • Place zucchini in large bowl; add Cracked Farro Porridge, egg, and flour. Blend thoroughly until all ingredients are incorporated. Season with fresh ground pepper.
  • Heat vegetable oil in a skillet over medium heat. Drop a spoonful of mixture (about the size of a golf ball) into skillet; cook until browned and crisp. Flatten slightly with spatula and flip fritter to brown on the other side.
  • Keep fritters warm; serve with lemon cilantro sauce.
Lemon Cilantro Sauce
  • Blend all of the ingredients together in a food processor or by hand. Serve with farro zucchini fritters.
  • For a beautiful presentation, serve your fritters on a large platter, accompanied by sautéed onions, carrots, sauteed or grilled zucchini rounds and eggplant. To finish, sprinkle with fresh cilantro for a vibrant, table-ready display.

Products used

Ancient grain, Emmer Farro, organic whole grain, ancient hulled wheat, certified regenified, regenerative cereal, regenerative wheat
Organic Cracked Farro Porridge
organic ancient wheat, emmer flour, farro flour, fresh milled organic flour, organic whole grain, regenerative flour, certified regenified, farm fresh flour
Organic Emmer Flour

 

July 21, 2016

Artichoke Heart, Kale & Farro Salad

Emmer Farro

emmer, salad, recipe
Print Recipe
6

Ingredients

  • 2 cups Bluebird Emmer Farro (or substitute Bluebird Einkorn Berries)
  • 4 bunches kale stems removed and coarsely chopped. I like to combine curly kale and Tuscan kale.
  • 1 large shallot
  • 1 14 ounce can artichoke hearts rinsed, quartered and drained (marinated artichokes work well but are not necessary).
  • 2 Tablespoons butter
  • 1/8 cup dry white wine
  • 1 teaspoon dried Italian herbs
  • 1/2 cup feta cheese
  • olive oile extra virgin
  • sea salt to taste
Creamy Artichoke Dressing
  • 1 14 ounce can artichokes rinsed and drained
  • 1/2 cup olive oil extra virgin
  • 3 Tablespoons white balsamic vinegar
  • 2 Tablespoons lemon juice freshly squeezed
  • 2 Tablespoons shallot minced
  • 2 cloves garlic minced
  • 1 teaspoon Italian dried herbs
  • 2 Tablespoons honey mustard
  • salt and pepper to taste

Methods

  • On stove top, in medium size pan, add 2 cups of Emmer or Einka farro to 6 cups of  salted boiling water. Simmer on low (50- 60 minutes for Emmer, 20-25 for Einka). Drain and set aside to cool. This step can be done up to 5 days advance! You can also use a rice cooker to cook farro; use the brown rice setting, 1 cup farro to 1.5 cups of water.
  • Wash and remove stems from kale. Coarsely chop the kale and set aside.
  • Slice one whole shallot into long thin slices. Set aside.
  • In a large saucepan with burner on medium heat add 1 tablespoon olive oil and 2 tablespoons butter.  Add sliced shallot, simmer on low until shallots are translucent (about 8 to 10 minutes).
  • Add Italian herbs and a dash of salt, saute for 2 minutes.
  • Add chopped kale and white wine to pan. With burner still on low, cover the saucepan with a lid to steam kale for  2 to 3 minutes, or until it’s slightly wilted but maintains it structure. Uncover, turn off heat, and transfer immediately to a large bowl to cool.
  • Once Kale mixture is cool add cooked farro to Kale mixture. Mix in quartered artichoke hearts.
Prepare Dressing
  • In blender add 1 can of drained artichoke hearts, olive oil, balsamic vinegar, lemon juice, shallots, garlic, Italian  herbs, honey mustard, salt and pepper. Blend until all ingredients are combined and dressing is smooth.
Complete the Salad
  • Toss dressing with kale and farro about 10 minutes prior to serving.
  • Top salad with Feta cheese. Serve.

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, best Einkorn brand
Organic Whole Grain Einkorn Berries

 

March 19, 2016

Warm Einkorn Salad with Herbs and Seasonal Vegetables

Einkorn

Einkorn, Organic Einkorn, Einkorn Farro
Print Recipe
4

Ingredients

  • 1 1/4 cups Bluebird Einkorn Berries
  • 2 cups water
  • 1/2 teaspoon kosher salt
  • 4 Tablespoons olive oil
  • 4 ounces cremini mushrooms cleaned and trimmed, keep stems
  • 1/2 small yellow onion finely diced
  • 1 small leek cleaned, cut lengthwise in 1/2' thin slices using mostly whites
  • 1 1/2 teaspoon fresh thyme leaves minced, or 1/2 teaspoon dried thyme
  • 1 teaspoon fresh marjoram or oregano minced or 1/2 teaspoon dried marjoram or oregano
  • 1 Tablespoon (about 3 cloves) garlic minced
  • 3 ounces asparagus spears trimmed and cut into 1/4" rounds (or use broccoli when asparagus out of season)
  • 1/4 cup fresh parsley chopped
  • 1/3 cups fresh peas or small frozen peas, optional
  • 1/4 cup walnuts toasted, optional
  • 1/4 cup feta cheese optional
  • kosher salt and ground pepper to taste

Methods

  • In a 2 quart pot cover Einkorn with cold water, salt and bring to a boil. Reduce heat, cover and cook for 30 minutes. Water should mostly be absorbed. Remove from heat, let stand covered another 10-15 minutes. Drain and let grains cool spread out on a rimmed sheet pan. Toss with olive oil, salt, and pepper.
  • In Cuisinart w/ blade process mushrooms until they are finely chopped.
  • In saute pan over medium flame warm up 2 tablespoons olive oil, add mushrooms and saute until most of liquid evaporates. Season with kosher salt & remove from pan.
  • Reheat 2 tablespoons of olive oil in pan add yellow onion & pinch of salt, cook until soft, about 5 minutes.
  • Add garlic, thyme, marjoram/oregano, salt & leeks to pan and stir to cook, not allowing the leeks to brown.
  • Add asparagus or broccoli and stir fry for about 1 minute, add peas if using and 2 tablespoons of water, cover for about one minute. Uncover and stir in mushrooms, Einkorn and parsley. Remove from heat.
  • Season w/ salt and pepper to taste, adding in extra virgin olive oil if you like & top w/ optional toasted walnuts & feta. Serve warm or at room temperature.

Products used

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

 

July 21, 2015

Split Emmer Farro Tabbouleh Salad

Emmer Farro

Print Recipe
4

Ingredients

  • 1 cup Bluebird Split Emmer Farro
  • 1 cup water
  • 1/2 teaspoon sea salt
  • 1 large English cucumber cut into small dice
  • 1/4 cup scallions white only, minced
  • 1 cup cherry tomatoes sliced in half
  • 1 bunch parsley finely minced
  • 3 Tablespoons fresh mint finely minced
  • 1/4 cup kalamata olives minced
  • 1 lemon juiced and zested
  • 1/8 teaspoon cayenne pepper
  • 1/4 cup olive oil extra virgin
  • salt and freshly ground black pepper to taste
  • 1/4 cup feta cheese in small dice (optional)
  • 2 green onions minced (optional)

Methods

  • Add the split farro, water, and kosher salt to a medium saucepot over high heat. Bring to a boil, reduce to a simmer, cover and cook until the farro is tender (about 10 minutes).  Turn heat off and allow split farro to absorb water, keeping the lid on (about 10 more minutes).  Split emmer farro can be cooked in a rice cooker on the white rice setting with a 1 cup split farro to 1.5 cup water ratio.
  • Spread the farro out onto a baking sheet to cool.
  • Meanwhile, in a large mixing bowl, combine the cucumber, parsley, mint, olives, lemon juice, lemon zest, and olive oil.
  • When the farro is cool, mix it into the rest of the ingredients in the bowl.  Season with, cayenne pepper,  salt, and fresh ground black pepper, to taste. 
  • Chill in the refrigerator before serving.    Just before serving, add cherry tomatoes and garnish with the optional feta and minced onions.

Products used

organic emmer, farro, organic ancient grains, regenerative wheat, Bulgur wheat, cracked farro wheat
Organic Split Emmer Farro

 

May 15, 2015

Eastern Mediterranean Salad

Emmer Farro

Eastern Mediterranean Salad, Emmer Farro, Split Emmer
Print Recipe
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, 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
Print Recipe
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, 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
Print Recipe
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