Bluebird Ingredient: Ancient Grain Blend

 

April 2, 2026

Ancient Grain & White Bean Vegetable Soup with Rosemary

Ancient Grain Blend

Ancient Grain Vegetable Soup, Spring Soup Recipe
Print Recipe
6 people
A nourishing, broth-forward soup built on whole vegetables, white beans, and Bluebird's beautiful Ancient Grain Blend. Finished with rosemary and good olive oil, this version adds bacon for depth and richness. Want a vegetarian version? No problem, just omit the bacon and use a little extra olive oil to sauté the vegetables.

Ingredients

  • 3 tablespoons extra-virgin olive oil plus more to finish
  • 1 cup bacon lardons about 5 oz
  • 1½ cups chopped onion
  • 1½ cups carrots small dice
  • 1 cup sliced leek
  • 1½ cups sliced celery
  • 1 small head garlic diced
  • 2 sprigs fresh rosemary, finely chopped or 3 tsp dried- reserving 1 tsp for garnish.
  • Pinch red pepper flakes
  • 8 cups vegetable stock or water
  • 2 cups cooked white beans ( 1 16 oz can) cannellini or navy, drained and rinsed
  • 3/4 cup Bluebird Ancient Grain Blend
  • 3 to 4 cups coarsely chopped seasonal greens kale, chard, or spinach
  • Sea salt and black pepper to taste
  • Good olive oil & rosemary to finish

Methods

  • Heat a large heavy pot over medium heat. Add olive oil.
  • Add bacon and cook 3–4 minutes until lightly crisp.
  • Add onion, carrots, celery, and leek.
  • Cook gently for about 10 minutes, stirring, until softened and glossy.
  • Add garlic, rosemary, and chili flakes. Cook 2–3 minutes until fragrant. Reserving a tablespoon of rosemary for garnish.
  • Pour in stock and bring to a simmer.
  • Add Ancient Grain Blend and simmer 40 minutes, until tender but toothsome.
  • Stir in white beans and cook 5–10 minutes more.
  • Add greens and cook 5–8 minutes until tender.
  • Adjust seasoning and consistency (add water if needed).
  • Let rest 10-15 minutes before serving. Finish individual bowls with olive oil and fresh rosemary.

 

June 6, 2025

Grilled Flank Steak and Southwest Farro Bowl

Emmer Farro

Flank Steak and Southwest Farro Salad, Best Fathers day meal, high protein Salad
Print Recipe
6 servings
Hearty and wholesome, this grilled steak salad combines tender grilled flank steak with high-protein Bluebird Emmer Farro, black beans, roasted seasonal vegetables, crisp greens, and a bold chipotle garlic dressing. A protein-packed, Southwest inspired meal, perfect for lunch or dinner.

Ingredients

For the Steak
  • 2 lbs. Flank Steak
  • salt & pepper
  • 2 tbsp soy sauce
  • 1 tbsp Worcestershire sauce
For the Salad
  • 1 1/2 cups dry, Bluebird Emmer Farro yields approx. 3 cups cooked.
  • 1 head romaine lettuce chopped
  • 2 small yellow zucchini halved and quartered
  • 1 small bunch asparagus ends trimmed, stems quartered
  • 1 cup sweet corn approx. 1 corn stalk
  • 1 tbsp olive oil
  • salt & pepper to taste
  • 1 cup cherry tomatoes halved
  • 1 cup black beans
  • 1 red bell pepper chopped
  • ½ red onion thinly sliced
  • 1 cucumber chopped
  • 2 tbsp pumpkin seeds
  • 2 chives chopped
  • 1 Hass avocado sliced for topping
For the Spicy Chipotle Garlic Dressing
  • ¼ cup lemon juice or vinegar
  • 1 cup olive oil or avocado oil
  • 2 tbsp mayonnaise
  • 1 chipotle pepper in adobo finely minced
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 clove garlic minced
  • Salt & pepper to taste

Methods

Marinate the Steak
  • Season steak with salt and pepper. Place on a sheet pan and drizzle with half the soy sauce and Worcestershire. Flip and drizzle the rest on the other side. Let marinate while it comes to room temperature.
Cook the Grains
  • On Stovetop: Add 1 1/2 dry grains to 4 cups of water. Cook on simmer for 50 minutes. Cool and set aside.
  • If using a rice cooker, cook grains on brown rice setting with approximately 3 cups of water. Cool and set aside.
Roast & Prep the Vegetables
  • Preheat oven to 400°F. Toss zucchini, asparagus, and corn with olive oil, salt, and pepper. Spread on a baking sheet and roast for 30 minutes until caramelized and tender. Set aside.
Grill the Steak
  • Preheat grill. Cook steak for about 4 minutes per side, or until internal temperature reaches 135°F for medium-rare. Let rest before slicing.
Make the Dressing
  • Whisk together lemon juice, oil, mayonnaise, chipotle pepper, oregano, cumin, and garlic. Season with salt and pepper to taste. Chill until ready to serve.
Assemble the Salad
  • Prep the remaining ingredients: cucumber, bell pepper, onion, avocado.
  • Just before serving, in a large bowl or platter, combine lettuce, cooked and cooled grains, roasted veggies, black beans, tomatoes, bell pepper, onion, corn, cucumber, pumpkin seeds, and chives.
  • Toss salad with dressing (to taste) reserving some of the dressing for the steak. Top salad with sliced grilled steak and avocado. Drizzle with with remaining dressing and serve immediately.
  • Alternatively, you can set all ingredients aside and let everyone build their own salad as they prefer.

Products used

Ancient grain, Emmer Farro, organic whole grain, ancient hulled wheat, regenerative wheat, certified regenified
Organic Whole Grain Emmer Farro
Ancient Whole Grain Blend, Best Rice Replacement, Regenerative Organic Grains, best high fiber grains
Organic Ancient Grain Blend

 

April 4, 2025

Ancient Grain Blend with Tzatziki Sauce & Asparagus

Ancient Grain Blend

Ancient grains, tzatziki, asparagus, Greek yogurt, arugula, Bluebird Grain Farms, vegetarian, Ancient Whole Grain Blend, Spring side dish with farro
Print Recipe
6 servings
A nourishing, Mediterranean Inspired dish featuring Bluebird’s Ancient Whole Grain Blend, creamy homemade tzatziki, fresh asparagus, and arugula—perfect as a light entrée or hearty side. This recipe highlights fresh, whole ingredients and is naturally vegetarian. Copyright: Bluebird Grain Farms

Ingredients

For the Grain Base
  • 1 cup Bluebird's Ancient Whole Grain Blend dry
  • 3 cups stock or water
  • dash salt
  • 2 cups arugula
For the Tzatziki Sauce
  • 1 cup plain Greek yogurt full fat
  • 1/2 cucumber English or Persian recommended
  • 1-2 cloves garlic minced
  • 1 Tablespoon extra virgin olive oil
  • 1 Tablespoon fresh lemon juice or white wine vinegar
  • 1 Tablespoon fresh dill chopped (can substitute mint), optional
  • 1/4 teaspoon salt
  • black pepper to taste
For the Asparagus
  • 1 pound fresh asparagus about 25 stalks
  • salt for boiling water
  • olive oil for tossing
  • sea salt to taste
To Garnish
  • fresh lemons thinly sliced

Methods

Cooking Ancient Grain Blend
  • In a medium pot, bring 3 cups of water or stock to a boil with a dash of salt.
  • Add 1 cup Bluebird Ancient Grain Blend. Return to boil, then reduce heat to a simmer.
  • Cover and cook for 40 minutes, stirring occasionally, until tender.
  • OR: Use a rice cooker (brown rice setting) with 1 cup dry blend to 3 cups water.
  • Let grains cool to room temperature.
Make the Tzatziki Sauce
  • Grate cucumber and squeeze out moisture using a cheesecloth or clean towel.
  • In a bowl, combine yogurt, cucumber, garlic, olive oil, lemon juice, and dill.
  • Season with salt and pepper.
  • Chill for at least 30 minutes to meld flavors.
Prepare the Asparagus (10–15 minutes before serving)
  • Trim the woody ends (1–2 inches) off the stalks.
  • Bring a large pot of salted water to a boil.
  • Boil Asparagus: Thin stalks: 2-3 minutes, Thick stalks: 4–5 minutes
  • Drain and plunge into ice water to stop cooking.
  • Toss with olive oil and sea salt.
Assemble the Dish
  • In a large bowl, mix the cooled grain blend with 1 cup tzatziki sauce and arugula. Reserve the remaining tzatziki for garnishing the asparagus.
  • Spread mixture on a serving platter.
  • Lay the cooked asparagus on top whole grain/arugula mixture.
  • Drizzle with remaining tzatziki sauce on top of asparagus.
  • Garnish with lemon slices. Serve and enjoy!

Products used

Ancient Whole Grain Blend, Best Rice Replacement, Regenerative Organic Grains, best high fiber grains
Organic Ancient Grain Blend
Ancient grains, tzatziki, asparagus, Greek yogurt, arugula, Bluebird Grain Farms, vegetarian, Ancient Whole Grain Blend, Spring side dish with farro
Ancient Grain Blend w/Tzatziki & Asparagus

 

February 24, 2025

Ancient Grain Blend Cooking Instructions

Ancient Grain Blend

How to cook ancient grain blend, Ancient Grain cooking instructions, new grains to add to my diet.
Print Recipe
4
Basic preparation for Bluebird Grain Farm's Ancient Grain Blend-2 cooking options

Ingredients

  • 1 cup Bluebird Ancient Grain Blend
  • 2 3/4-3 cups water or stock
  • pinch salt

Methods

Stovetop Preparation
  • Bring 3 cups of water or stock and a pinch of salt in a saucepan. Bring to a boil.
  • Add 1 cup Bluebird Ancient Grain Blend and return to boil, stirring frequently.
  • Reduce heat, cover and simmer for 40 minutes or until grains reach desired tenderness. (longer for softer grains).
Rice Cooker preparation
  • Combine 1 cup Ancient Grain Blend with 2 3/4 cups water and a pinch of salt in your rice cooker.
  • Set on the brown rice setting and cook to completion.

 

January 4, 2014

Rye Berry Smoked Salmon Salad

Rye

Recipe with Rye Berries, Rye recipe
Print Recipe
4 people
This Rye Berry salad with smoked salmon and asparagus, celebrates the bounty of spring in the Pacific Northwest. It is creamy, full of spring flavors and tastes wonderful warm, at room temp or cold. This recipe works well with our whole Rye berries or our Ancient Grain Blend.

Ingredients

  • 1 cup Bluebird Rye Berries Bluebird's ancient grain blend works for this recipe too.
  • 2 pounds fresh asparagus rinsed and tough ends removed
  • 1 tablespoons olive oil
  • 1/4 cup sour cream
  • 1 teaspoon Dijon mustard
  • 1/4 cup chives minced
  • 1 tablespoon capers chopped
  • 1/2 teaspoon caraway seeds coursely ground in mortar and pestle or substitute fresh dill
  • 1 teaspoon cider vinegar
  • 4 ounces smoked salmon or salmon lox, chopped or flaked into bite sized pieces
  • kosher or sea salt

Methods

  • In a medium saucepan combine rye berries, a pinch of salt and 4 Cups of water.
  • Cover, bring to a boil, then reduce heat and simmer for 25 – 30 minutes. Turn off the heat and leave berries in the warm water until ready to toss the salad.
  • Preheat the oven to 425 degrees. 
  • Chop asparagus into roughly 1 inch pieces and place on a large rimmed baking sheet. Toss with olive oil and ¼ teaspoon salt. Roast in the oven for 10-12 minutes until some edges start to brown a bit.
  • In a medium salad bowl mix the sour cream, Dijon, chives, capers, caraway and cider vinegar. 
  •  Drain the rye berries and add the warm berries to the bowl with the dressing.
  • Add the warm asparagus and salmon and toss to combine. Serve warm or at room temperature, or refrigerate for up to 3 days and serve cold. Garnish with additional sour cream and chives or dill.
  • Kosher or sea salt to taste

Products used

Organic Rye Berries, Heritage Rye, Whole Grain Rye, regenerative grain, certified regenified
Organic Heritage Rye Berries