Bluebird Ingredient: Cracked Farro Porridge

 

January 16, 2025

Sourdough English Muffins

Sonora

English Muffins, Sourdough English Muffins, Whole wheat English Muffins, best English muffin recipe
Print Recipe
3 dozen
This excellent recipe is by Northwest author and educator, Adrian Hale. It is featured in her book, Mama Bread, offered on our website. Our Sonora Soft White flour performed beautifully in this recipe. In place of cornmeal, we used Bluebird's cracked farro porridge.
Copyright: Mama Bread, The Art of Naturally Leavened Bread at Home.

Ingredients

  • 8 cups Sonora Flour about 1000 grams
  • 4 cups whole milk about 850 grams
  • 1 light cup sourdough levain or discard sourdough starter 200 grams
  • 1/4 cup room temperature water 50 grams
  • 4 1/2 teaspoons salt 24 grams
  • 1/2 cup coarse cornmeal or Bluebird's Cracked Emmer Farro
  • 2 Tablespoons olive oil

Methods

  • These English Mufins were inspired by my friend Amy Halloran, a.k.a The Flour Ambassador. She came to visit and taught a class here in my home about how to use whole grain fresh flour to make English Muffins. I adapted it over time to use natural leavening. Every time I make these, I say a silent thanks to the universe for making us chance roommates at one of the early Grain Gatherings. Our friendship has built over time, almost always over some whole grain treat or other. 
  • Mix the Sonora flour, milk, and sourdough starter. Cover and refrigerate for 12 to 24 hours. 
  • Early in the morning, while the house is still in slumber and you're up staring out at the big walnut tree in your backyard, remember the mixture. A start to your day! Jump up and remove it from the fridge. Add the 50 grams of room temperature water and the salt and mix around until well incorporated. Be careful not to rip the dough at this point, just kind of mix the salt around in a kneading motion until it's mixed in. Let it stand at room temperature for about an hour or so to take the chill off while you make coffee. 
  • Here's where you're usually told to lightly flour a board, but I'm not going to tell you to do that. Instead, I'm going to teach you something new. You might not realize this, but another way to make dough not stick to a surface is to use water. So here you're going to pour a slick sheen of water onto your counter and turn the dough out onto that. Pat out the mass of dough until it's 1-inch thick. Cut ınto rounds about 2 to 3 inches in diameter. I use a biscuit cutter for this. Oh, and don't forget to dip the cutter into water so it doesn't stick as well. Lay the rounds into the cornmeal on one side, then fip over to the other, Basically, you want both sides coated in cornmeal, but not the side, Lay the rounds onto a baking sheet and cover to let rise about an hour.
  • Preheat the oven to 350°F.
  • Heat a griddle or large pan over medium heat and brush a generous coating of olive oil onto the surface. Lay the English muffins onto the surface and cook on one side until they're golden and the cornmeal is crisp and smelling buttery, about 10 minutes. Flip and cook on the second side another 10 minutes.
  • Place in the preheated oven for about 10 minutes to finish 
  • By now everyone else in the household is starting to rouse. Gaze upon the work you just did and grab whichever English muffin looks like it might fit this moment for you and you only. One might look especially crispy on the edges, Or have open pockets for melting just the right amount of butter. Slather it in whatever seems right- leftover romesco sauce topped with a little hunk of manchego; homemade jam that the lovely young neighbor down the block brought you from her garden haul last week; some of the unopened jar of vanilla-scented nut butter you got last Christmas. Just take a moment for yourself and savor with delight and gratitude. And then share the hell out of the rest of them. 

 

February 29, 2024

Easy Overnight Cracked Farro Porridge

Cracked Farro Porridge

Overnight Cracked Farro Porridge
Print Recipe
1 serving
This simple easy recipe can be prepared in less than 5 minutes, requires no cooking time and adds 10 grams of protein to your morning meal (6 grams in our Cracked Farro Porridge, 4 grams in chia seeds). Use a mason jar with a lid and you have a great meal on the go. Get creative and add nuts, fruit, coconut shreds, and seeds and you will end up with a high fiber, high protein meal that is better than quick oats or cold cereal. This is a fantastic recipe for kids.

Ingredients

  • 1/4 cup Bluebird Cracked Farro Porridge or Old World Cereal Blend (any finely cracked cereal grain will work) raw
  • 11/4 teaspoon cardamom or cinnamon
  • 1/4 teaspoon rose water or vanilla
  • 1 pinch salt
  • 2 teaspoons chia seeds
  • 1/2 cup milk or milk substitute
Optional Topping Ideas
  • Plain Greek yogurt
  • Fruit Such as apples, raspberries, blueberries or figs
  • Nuts Such as walnuts, almonds, cashews or pistachios
  • Seeds pumpkin seeds, poppy seeds

Methods

  • In the evening place cracked farro porridge, salt, spices, chia seeds, milk and rosewater in a small mason jar. Stir together until combined. Cover with the lid and refrigerate overnight.
  • The next day, uncover, stir and add your favorite toppings.
  • Put a lid on it and take it to go if you need to!
    overnight cracked farro porridge

Products used

Ancient grain, Emmer Farro, organic whole grain, ancient hulled wheat, certified regenified, regenerative cereal, regenerative wheat
Organic Cracked Farro Porridge
Old World Cereal, Organic Grain Cereal, Emmer farro, Hot cereal, heritage cracked rye, brown flaxseed, regenerative wheat
Organic Old World Cereal Blend

 

January 28, 2022

Cauliflower, Gruyere & Farro Soup with Rye Pretzels

Cracked Farro Porridge

Cauliflower Gruyere soup, cracked farro porridge, emmer
Print Recipe
6 people

Ingredients

  • 1 large cauliflower cut into medium sized florets, stem included
  • 1/2 cup Bluebird Cracked Farro Porridge Bluebird Split Emmer Farro works too
  • 2 tablespoons butter or olive oil
  • 2 cups yellow onion chopped
  • 3 medium cloves garlic diced
  • 1 large carrot chopped
  • 2 bay leaves
  • 2 teaspoons salt
  • 1 cup dry white wine
  • 5 cups stock or water
  • 1 cup whole milk
  • 1 cup gruyere + some for garnish shredded (about 4 oz.)
  • 1/2 teaspoon caraway seed
  • salt and pepper to taste
  • 2 tablespoons leeks finely diced, for garnish

Methods

  • In medium size soup pot heat butter and sauté onions until translucent, about 5 minutes.
  • Add diced garlic, carrot, bay leaves, cracked farro, cauliflower, bay leaf and salt. Sauté briefly, until ingredients are covered in butter or oil.
  • Add  dry white wine.  Stir. Add water or stock. Bring to boil then simmer on low, covered, until all the vegetables are tender and farro has soften, approximately 15 to 20 minutes.
  • Turn heat off. Remove bay leaf and set aside.
  •  Puree ingredients with an immersion blender or food processor. 
  • Place ingredients back in the pot, turn heat on low.  Add bay leaves and remaining ingredients of cheese, milk and caraway seed. Add salt and black pepper to taste. Stir until cheese has melted and soup begins to simmer.
  •  Turn off heat.  Serve hot. Garnish with extra Gruyere and diced leeks.
  • Serve with Bluebird’s Rye Pretzels.

Products used

Ancient grain, Emmer Farro, organic whole grain, ancient hulled wheat, certified regenified, regenerative cereal, regenerative wheat
Organic Cracked Farro Porridge
organic emmer, farro, organic ancient grains, regenerative wheat, Bulgur wheat, cracked farro wheat
Organic Split Emmer Farro

July 22, 2020

Chive Farro Fritters with Lemon Yogurt Dressing and Fresh Greens

Cracked Farro Porridge

Farro fritters, best fritter recipe, cracked farro porridge
Print Recipe
5

Ingredients

  • 1 cup Cracked Farro Porridge
  • 1/2 cup Greek yogurt
  • 1 large egg
  • 3 tablespoons fresh chives minced
  • 2 cups Gruyere cheese shredded (about 6 ounces)
  • 1/2 teaspoon freshly ground pepper
  • 3/4 cup Japanese panko bread crumbs
  • Salt to taste
  • Olive oil
  • 2-3 bunches fresh salad greens washed and ready to serve
Lemon Yogurt Dressing
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon lemon juice freshly squeezed
  • 2 cloves garlic minced
  • 1 tablespoon good olive oil
  • Salt to taste
  • extra lemon juice to taste
  • 1 tablespoon chives
  • olive oil

Methods

  • On stovetop bring 3 cups of water and a pinch of salt to a rolling boil. Add 1 cup of cracked farro porridge, turn heat to a low simmer. Cook, stirring occasionally, for 15 minutes until all the water is absorbed and cooked grain begins to bubble. Turn heat off and continue to stir, allowing steam to escape and porridge to significantly cool (about 20 minutes).
  • While cracked farro is cooking and cooling, whisk together yogurt, egg, fresh chives, Gruyere, pepper, and a pinch of salt.  Add cooled porridge, stir to incorporate all the ingredients.  Cover and refrigerate up to 2 hours until firm.
  • When ready to cook cakes, heat oven to 250 degrees F.
  • Spread the panko in a shallow dish.  Heat 3 to 4 tablespoons of olive oil in a skillet over medium to low heat.
  • Form balls of the cracked farro mixture using a large tablespoon. Pat balls into patties about 3 inches in diameter and 3/4 inch thick. Lightly place the patties in the panko, turning once to coat.
  • Place patties all at once into the hot oil and cook for about 3 to 4 minutes on each side until cakes are crisp and browned.
  • Place patties on a sheet pan keep warm in the oven for up to 30 minutes. Continue to cook remaining batches, adding oil as necessary.
  • Distribute greens evenly onto plates. Place two to three cakes on top of greens. Top farro cakes with lemon yogurt dressing dressing. Squeeze lemon and sprinkle olive oil on top of cakes and greens. Dash with fresh chives. Serve warm.
Lemon yogurt dressing
  • In Cuisinart or by hand blend in a small bowl: yogurt, lemon juice, minced garlic, and olive oil and salt until uniform. Refrigerate until ready to serve.

Products used

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

 

April 21, 2020

Quick Emmer Risotto with Beets, Walnuts and Creme Fraiche

Cracked Farro Porridge

Cracked Farro, emmer, best risotto recipe
Print Recipe
6 people
This recipe is especially delicious with beets that have their greens attached. If your beets do not have fresh-looking greens, you can use 1 bunch of chard. Vary the recipe by crumbling on some cheese instead of crème Fraiche. I like Estrella’s Winochee River Blue, feta, or Beecher’s Cheese Curds.

Ingredients

  • 1 bunch beets with greens
  • 2 tablespoons butter or oil
  • 6 large cloves garlic chopped
  • 1 1/2 cups Bluebird Cracked Farro Porridge
  • 1/2 cup white wine
  • 3 1/2 cups vegetable broth
  • 1/4 cup fresh parsley chopped
  • salt and pepper to taste
  • 6 ounces creme fraiche or sour cream
  • 1 cup walnuts toasted and chopped
  • 3 teaspoons toasted walnut oil

Methods

  • Chop the beets from their greens, scrub beets under running water and trim off any rough spots or root hairs with a sharp knife (no need to completely peel).
  • Chop beets into roughly 1/2 inch pieces.
  • Wash the beet greens, trim off the stems, and chop the leaves into 1/2 inch strips.
  • Heat a large pot over medium heat. Melt the butter and add the garlic. Sautee for 1 minute, stirring frequently.
  • Add the Cracked Emmer and cook, stirring frequently for 4 min. to toast the grains. Add wine and stir until absorbed (30 seconds). Add 1 cup of broth and the chopped beets. Stir until absorbed (1 min), then add 1 cup of broth and stir frequently until mostly absorbed (4 min).
  • Repeat with 1 more cup of broth. Cook for 4 min. then add the beet greens and the last ½ cup of broth and cook 4 min. more. 
  • Taste and add salt & pepper as needed. Stir in parsley and serve hot or warm, topping each portion with 1-2 Tb. of crème Fraiche, about 2 Tb. toasted walnuts, and drizzle with toasted walnut oil (~ ½ tsp. per serving).

Products used

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

 

October 21, 2016

Emmer Polenta Puttanesca-Two Ways

Cracked Farro Porridge

emmer polenta puttenesca, cracked farro porridge, cracked emmer
Print Recipe
6 people

Ingredients

  • 1 1/2 cups Bluebird Cracked Farro Porridge
  • 4 cups broth
  • 1-2 cups water
  • 1-2 tablespoons olive oil extra virgin (optional)
  • 1/2-1 cup Parmesan cheese grated (optional)
  • 1/4 cup olive oil
  • 1 large shallot chopped (or 2 large cloves garlic minced)
  • 1 28 ounce Can tomatoes (whole, diced or crushed)
  • 1 14.5 ounce can fire roasted tomatoes crushed
  • 1 head garlic roasted (bake in foil with 1 teaspoon oil and pinch of salt at 350F for 60 minutes)
  • 2 teaspoons anchovy paste (substitute 2 teaspoons soy sauce for vegetarian version)
  • 1/2 cup black olives chopped (oil cured, kalamata or your favorite)
  • 1/4 cup capers drained and rinsed in cool water
  • 1 teaspoon red pepper flakes (or to taste)
  • 1 tablespoon fresh marjoram chopped (or thyme, rosemary, or a combination)
  • arugula or parsley for garnish. Optional

Methods

Puttanesca Sauce Method
  • Heat a large sauce pan or stock pot over medium heat. Add ¼ Cup olive oil and let heat for 1 minute.
  • Add the shallot or garlic and cook, stirring for 30 seconds.
  •  Add the canned tomatoes and squeeze in the roasted garlic cloves. Add the anchovy paste, chopped olives, capers, red pepper flakes and chopped fresh herbs. Bring to a simmer, then turn heat to medium-low and simmer for 10-20 minutes, stirring occasionally.
For Parmesan Crusted Polenta (begin at least 6 hours ahead)
  • Combine Cracked Emmer, broth and 1 Cup water in a medium sauce pan and bring to a boil over medium high heat.
  • Reduce heat to low and simmer, stirring frequently until very thick, about 20 minutes.
  • Pour polenta into an un-greased lasagna pan and let cool at least 15 minutes, then cover with plastic wrap and refrigerate overnight or for at least 6 hours.
Assembly
  • When sauce is ready & you’re ready to fry the polenta: heat a large skillet over medium heat, add 1 Tablespoon olive oil and let heat for 1 minute.
  • Put grated parmesan onto a plate. Cut polenta into 18 squares
  • lift each square out, pat bottom dry with a paper towel, then set on the parmesan and turn to coat both sides.
  • Place polenta pieces in the hot pan and cook 2-3 minutes on each side, until a golden crust develops. Remove from the pan and serve topped with puttanesca sauce and chopped arugula or parsley to taste.
For Creamy Soft Polenta
  • Combine Cracked Emmer, broth and 2 Cups water in a medium sauce pan and bring to a boil over medium high heat. Reduce heat to low and simmer, stirring frequently until creamy and as thick as you like 15 – 20 minutes.
  • Ladle into bowls and serve topped with puttanesca sauce. Garnish with chopped arugula or parsley, and grated parmesan cheese.

Products used

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

 

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

 

January 4, 2014

Cracked Farro Pudding

Cracked Farro Porridge

Cracked Farro Pudding, Organic cracked emmer
Print Recipe
Courtesy of Main Market Co-Op , Spokane

Ingredients

  • 2 cups Bluebird Grain Farms Cracked Farro Porridge
  • 2 1/2 cups whole milk
  • 2 1/2 cups half and half
  • 1 cup sugar
  • 2 teaspoons vanilla
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmug
  • 1/2 cup apricots dried
  • 1/2 cup dates dried
  • 1/2 cup cranberries dried

Methods

  • Place cracked farro, milk, half and half, sugar, cinnamon, nutmeg and a pinch of salt in a saucepan. 
  • Bring pudding to a boil then lower temperature to a simmer and stir frequently with a wooden spoon. Cook for roughly 20-25 minutes. We are looking for a consistency where a spoon is just able to stand up in the pudding.
  • Once this consistency is reached, remove pudding from the stove. You can choose to blend in dates, apricots and cranberries and serve warm or at room temperature.
  • To store, let pudding cool, covered for up to 15 minutes then press plastic wrap directly on surface of the pudding and refrigerate for up to 2 days.
  • Top with dates, apricots and cranberries just before serving. This can be an extra special breakfast or served as a dessert.

Products used

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

 

January 4, 2014

Emmer Polenta with Cheese

Cracked Farro Porridge

Print Recipe
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

Cracked Farro Porridge

Cracked Farro Porridge

Cracked Farro Porridge, Organic Emmer Farro, hot cereal
Print Recipe
3
Recipe by Bluebird Grain Farms
A delicious hot cereal that can be enjoyed with your favorite nuts, fruit, or an organic fruit syrup!

Ingredients

  • 1 cup Cracked Farro Porridge
  • 3 cups water
  • Pinch salt optional

Methods

  • On stovetop add 1 cup of cracked farro porridge and a pinch of salt* to 3 cups of water. 
  • Bring to boil, then simmer on low while stirring frequently until water is absorbed and bubbles appear (15 min).

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

Emmer "Cornbread" and Sausage Stuffing

Emmer Farro

Emmer Cornbread Stuffing, emmer
Print Recipe
16 cups

Ingredients

  • 1/4 cup unsalted butter
  • 1 cup Bluebird Emmer Flour
  • 2 teaspoons baking powder
  • 1 cup Bluebird Cracked Emmer Farro
  • 3/4 cup buttermilk
  • 1 tablespoon sugar
  • 1/2 cup milk
  • 2 teaspoons salt kosher or sea salt
  • 2 large eggs
For Farro:
  • 1 cup Bluebird Emmer Farro
  • 5 cups water
  • 1/2 teaspoon salt kosher or sea salt
Stuffing
  • 1/4 cup olive oil extra virgin
  • 1 large shallot diced
  • 2 medium onions halved and sliced 1/4" thick
  • 1 1/2 tablespoons fresh rosemary chopped
  • 1/2 teaspoon salt kosher or sea salt
  • 2 large cloves garlic minced
  • 1/4 cup dry sherry or white wine
  • 1 1/2 cups chicken or vegetable broth
  • 1/4 cup butter
  • 1 lemon zested
  • 1 large carrot peeled and diced
  • 2 eggs beaten
  • 3 stalks celery diced
  • 1/3 cup fresh parsley chopped
  • 9 ounces sausage links fully cooked: andouille, chicken or kielbasa, diced

Methods

To Make the Emmer Cornbread
  • Preheat the oven to 400 degrees.
  • Place an 8-inch cast iron skillet on the stove over medium-low heat and add the butter to melt.
  •  In a medium mixing bowl combine the Emmer flour, Cracked Emmer, sugar, salt and baking powder. Stir with a fork to blend.
  •  In a small mixing bowl combine the buttermilk, milk and eggs. Whisk with a fork to blend.
  • Pour the wet ingredients into the dry ingredients, and use a rubber spatula or wooden spoon to mix gently just until most of the dry ingredients are incorporated (its ok if there are a few dry streaks – you don’t want to over mix this).
  • When the butter has melted, pour in the batter and gently spread it toward the edges in an even layer. Bake in the preheated oven for 25 – 30 minutes, until golden on top.
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 Make the Stuffing
  • Pre-heat the oven to 375 degrees.
  • Place a large sauté pan over medium-high heat and add the olive oil. When the oil is hot, add the onion slices and sprinkle with the salt. Stir frequently for 1-2 minutes, until the onions start to turn translucent. Turn heat down to medium-low, and stir occasionally for about 25 minutes, until onions are golden and caramelized.
  • Add sherry to the pan and cook, stirring for about 1 minute. Pour onions into a bowl and set aside.
  • Place the sauté pan over medium heat and add the butter to melt. Add the carrot, celery, sausage, shallot and rosemary. Cook for 2 minutes, add the garlic and cook, stirring, for 30 seconds. Add the broth and cook for an additional 2 minutes to heat through.
  • Crumble the Emmer cornbread into a large bowl and add the cooked farro. 
  •  Use a microplane or the small holes on a grater to grate the zest from the lemon over the bowl.
  • Pour the sausage mixture over the bread mixture, then pour in the eggs and parsley. Stir gently to combine the ingredients.
  • Pour stuffing into a large rimmed half-sheet pan or casserole dish. Cover with foil and bake for 30 minutes. Remove foil and continue baking for 15-20 minutes, until the top is crispy.
  • You can also use this stuffing to stuff your turkey, or to stuff squash halves for baking.

Products used

Ancient grain, Emmer Farro, organic whole grain, ancient hulled wheat, regenerative wheat, certified regenified
Organic Whole Grain Emmer Farro
organic emmer, farro, organic ancient grains, regenerative wheat, Bulgur wheat, cracked farro wheat
Organic Split Emmer Farro
organic ancient wheat, emmer flour, farro flour, fresh milled organic flour, organic whole grain, regenerative flour, certified regenified, farm fresh flour
Organic Emmer Flour