January 3, 2014

Mushroom Soup with Split Emmer Farro

Emmer Farro

Print Recipe

4 people

Ingredients

• 4 tablespoons butter
• 2 cups yellow onions diced
• 1/2 cup Bluebird Split Emmer Farro
• 2 pounds mushrooms sliced
• 1 teaspoon sea salt
• 2 teaspoons dried dill plus extra for topping
• 1 tablespoon paprika
• 2 teaspoons fresh lemon juice
• 2 cups vegetable or chicken stock
• 1 cup dry white wine
• 1 cup milk or cream
• black pepper to taste
• 1/2 cup sour cream
• fresh parsley minced

Methods

• In a Dutch oven melt the butter.
• Add onions, saute over medium heat until translucent, about 5 minutes.
• Add mushroom, salt, dill, and paprika. Saute until mushrooms release their moisture (about 8 minutes).
• Add split farro. Stir well and cover. Let cook for about 10 minutes, stirring occasionally.
• Stir in lemon juice, stock, and white wine. Cover and cook about 20-25 minutes, stirring often.
• Stir in milk; add black pepper to taste and more salt if needed.
• Pulse ingredients quickly with an immersion blender, careful to not over blend, leaving chunks of mushrooms for texture.
• Whisk in the sour cream. Do not boil or cook on high heat. Gently keep warm until ready to serve.
• Top with freshly minced parsley and sprinkle with dried dill. 

Products used

Organic Split Emmer Farro

January 3, 2014

Farro Curry with Squash

Emmer Farro

Print Recipe

4 people

Ingredients

• 1 cup Bluebird Emmer Farro
• 1 tablespoon olive oil
• 1 red onion chopped
• 2 cups potato cut in 1" cubes
• 1 large clove garlic chopped
• 2 1/2 tablespoons curry powder or paste (Vadouvan, or Mae Ploy Panang)
• 1 tablespoon sugar
• 2 lime leaves fresh or dried, torn in half
• 1 can coconut milk
• 2 cups winter squash (kobocha) cut in 1 inch cubes
• 1 cup water
• 2 cups garbanzo beans cooked (drained canned or fresh cooked)
• 1 tablespoon fish sauce or substitute soy sauce
• 1 teaspoon kosher salt
• 1 teaspoon rice wine vinegar or lime juice
• fresh shredded vegetables, shredded coconut, roasted peanuts, lime wedges, hot sauce For optional toppings

Methods

• Place farro in a medium pot and add 3 cups of water and a pinch of salt. Cover, bring to a boil, turn heat down to low and simmer for 40 minutes.
• While farro is cooking, heat a large heavy-bottomed pan over medium high heat. Add the oil and onion, stir and cook for 1 minute.
•  Add the potatoes, garlic, curry and sugar, stir and cook for 1 minute.
• Add the lime leaves, coconut milk, and squash, stir and add enough water to just cover the vegetables (about 1 cup). Cover and bring to a simmer, then reduce heat and simmer until vegetables are almost tender, about 20 minutes.
• Drain the farro over a bowl (to save the liquid).
• Add farro, garbanzo beans, fish sauce and salt to the curry. Add farro cooking water to curry until it reaches your desired consistency.
• Cover and simmer for another 10 minutes. Uncover, remove lime leaves, and add rice vinegar.
• Serve alongside bowls of toppings such as fresh shredded vegetables, shredded coconut, lime wedges and roasted peanuts.
• Pass the hot sauce and Enjoy!

Products used

Organic Whole Grain Emmer Farro