January 4, 2014

Bluebird Farms' Farro Soup with Squash Vines, Lemon and Yogurt

Emmer Farro

Print Recipe

6 people

In Sicily and Mexico tender young squash vines are added to many varieties of soups and stews. If the stems are too large you may need to peel the fibrous coating before cooking. You may use black kale, spinach, or beet greens but the flavor will be slightly different.

The farro is best cooked separately and added in before serving, as it gets bloated and mushy if left in the soup too long.

Ingredients

• 1 large onion chopped
• 2 tablespoons olive oil
• 3 cloves garlic finely chopped
• 1 cup Bluebird Emmer Farro
• 2 medium potatoes peeled and diced
• 2 quarts water or chicken stock
• 1 pound tender squash vines cleaned and chopped
• 1/4 cup cilantro
• 1 lemon juiced
• Greek yogurt for garnish

Methods

• Cook the farro in boiling salted water until tender, and drain. (about 50 minutes)
• In a large pan, fry the onion in the oil until soft and golden.
• Add the garlic and stir until it begins to change color, lightly browned.
•  Add the potatoes, water or stock, and simmer for about 25 minutes until the potatoes are tender.
•  Add the chopped squash vines and cilantro to the soup and season with salt and cayenne pepper. 
• Stir well and add the farro and more liquid, if necessary, to have a lighter consistency.
• Cook a few minutes more and add the lemon juice to taste (it should be slightly tangy).
• Garnish with a big dollop of Greek yogurt and drizzle with extra-virgin olive oil.

Products used

Organic Whole Grain Emmer Farro

 

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