Bluebird Ingredient: Einkorn

 

March 5, 2024

Spring Beet, Asparagus & Einkorn Salad

Einkorn

asparagus, whole grain einkorn, einka, roasted beets, warm spring salad
Print Recipe
4 servings

Ingredients

  • 1 cup Bluebird Whole Grain Einkorn
  • 2-3 small beets- all colors work 1" cubes, diced and roasted
  • 3 Tablespoons olive oil divided
  • 1 Tablespoon butter or ghee
  • 4-5 cremini mushrooms thinly sliced
  • 6 spears asparagus halved
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper freshly ground
  • 1 Tablespoon pumpkin seeds toasted
  • 1 1/2 cups arugula
  • 1 lemon juiced
  • 1 pinch chili powder
  • balsamic vinegar to taste

Methods

  • Heat oven to 350 degrees. Dice beets in 1″ chucks. Toss with olive oil, salt and pepper and roast for 45 minutes or until soft.
  • On stovetop or in rice cooker, cook 1 cup of whole grain Einkorn with 3 cups of water. Simmer, covered, for 25 minutes. Turn heat off and let rest for 10 minutes. Drain any excess liquid.
  • Heat two tablespoons of olive oil and butter in a small skillet and sauté halved asparagus spears and mushrooms, 4-5 minutes. Sprinkle salt and pepper to taste during saute.
  • In a medium bowl, combine mushrooms, asparagus, beets, and Einkorn, and sprinkle with a pinch of chili powder and salt to taste.
  • Just before serving add arugula, fresh lemon juice, a tablespoon of olive oil, and toss. Top with pumpkin seeds and balsamic vinegar. Serve warm or at room temperature.

Products used

Ancient wheat, Organic whole grain berries, Einkorn, Einka, farro, farro piccolo, ancient hulled wheat
Organic Whole Grain Einkorn Berries

 

September 29, 2022

Vegetable Einkorn Risotto

Einkorn

Print Recipe
4 people

Ingredients

  • 4 tablespoons avocado oil divided
  • 1 small onion finely chopped, divided
  • 4-5 medium cloves garlic freshly minced
  • 1 1/2 teaspoons coarse Kosher salt
  • 1 teaspoon black pepper freshly ground
  • 4 cups vegetable broth reduced sodium
  • 1 1/2 cups Bluebird Einkorn berries
  • 2 cups water
  • 1 medium zucchini cut into 1-inch pieces
  • 1 medium yellow squash cut into 1-inch pieces
  • 1 pint grape tomatoes
  • 3/4 cup dry white wine divided
  • 1/2 cup Parmesan cheese freshly grated
  • 3 tablespoons unsalted butter
  • 2 teaspoons lemon zest (about 1 small lemon)
  • 1 tablespoon fresh thyme chopped
  • salt and pepper to taste

Methods

  • Preheat the oven to 400°F.
  • Heat 2 tablespoons of oil in a medium Dutch oven over medium heat. Add onion, garlic, salt, and pepper. Cook, stirring occasionally, 5-7 minutes, or until transparent.
  • Add the Einkorn berries to the Dutch oven. Cook, stirring constantly, 1-2 minutes or until the Einkorn berriesbegin to smell slightly toasty. 
  • Stir in vegetable broth, cover tightly with aluminum foil and place inthe oven. Bake until Einkorn berries are tender and cooked through, and most of the liquid isabsorbed, about 60-65 minutes.
  • While the Einkorn berries are cooking, heat remaining oil in a large skillet and place the zucchiniand squash in the skillet. Cook, stirring occasionally, 5-8 minutes, or until zucchini and squash is lightly browned.
  • Add the tomatoes, and cook for another 3-4 minutes, or until the tomatoesbegin to burst.
  •  Add ¼ cup of white wine to deglaze the pan.
  • Remove from the heat and let cool slightly. NOTE: You may need to cook in batches, so the pan is not overcrowded.
  • Remove the pot of Einkorn berries from the oven. Add remaining wine, water, parmesan cheese, butter, lemon zest, and thyme. Stir vigorously for 2 to 3 minutes, until the Einkorn berry mixture is thick and creamy.
  • Gently stir in the zucchini mixture. Top with a bit more thyme when serving.

Products used

Ancient wheat, Organic whole grain berries, Einkorn, Einka, farro, farro piccolo, ancient hulled wheat
Organic Whole Grain Einkorn Berries

July 30, 2021

Einkorn with Clams and Zucchini

Einkorn

Print Recipe
4 people

Ingredients

  • 1 cup Bluebird Einkorn Berries
  • salt and pepper
  • 2 tablespoons olive oil extra virgin
  • 3/4 cup shallots finely chopped
  • 2 cloves garlic minced
  • 1 pound zucchini cut into 1/2-inch dice
  • 1/2 cup white wine
  • 1/2 cup heavy cream
  • 3 pounds manila or other small clams
  • 1/4 cup parsley chopped
  • 2 tablespoons Fresno chile chopped

Methods

  • Combine the einkorn with 1 1/2 cups water and salt to taste in a medium-sized saucepan.
  • Bring to a boil, lower the heat to a simmer and cook until einkorn is tender about 25-30 minutes. Set aside covered.
  • While the einkorn is cooking combine the oil, shallots, and garlic in a large Dutch oven over medium-high heat. Cook until the shallots have softened, about 3 minutes. 
  •  Add the zucchini and cook for 2 minutes more.
  • Add the wine and cream and bring to a boil. Stir in the clams and cover.
  • Cook, stirring frequently, until clams open, about 3-5 minutes.
  • Stir in the parsley and chile. To serve, divide the einkorn between shallow bowls and top with the clam mixture.

Products used

Ancient wheat, Organic whole grain berries, Einkorn, Einka, farro, farro piccolo, ancient hulled wheat
Organic Whole Grain Einkorn Berries

February 24, 2021

Bluebird Grain Bowl with Tahini Dressing

Emmer Farro

Print Recipe
4 people

Ingredients

Grain Ingredients
  • 4 cups Bluebird Emmer Farro cooked, or substitute Einkorn berries. (2 cups uncooked)
  • 1 cup beets grated
  • 1 cup carrots grated
  • 1 cup almonds toasted
  • 1 cup spinach leaves
  • 1 cup tofu baked or sauteed ( Tofu can be replaced with cubed chicken or chicken can be served with tofu to boost protein.)
  • 1 cup avocado sliced
Tahini Dressing Ingredients
  • 1/2 cup nutritional yeast flakes
  • 1/3 cup water
  • 1/3 cup tamari
  • 1/3 cup apple cider vinegar
  • 2 cloves garlic crushed
  • 1 1/2 cups vegetable oil
  • 2 tablespoons tahini paste

Methods

Grains Method
  • Cook 2 cups of raw Bluebird whole grain emmer in 6 cups of water.  Simmer for 60 minutes, 30 minutes for Einkorn.
  • Drain water, set it aside to cool.  This can be done in advance and kept in the refrigerator. Grain can also be cooked in a rice cooker on the brown rice setting.
  • Sauté tofu cubes in a skillet with sesame oil or bake tofu (tossed in sesame oil) for 15 min at 400. Set aside.
Tahini Dressing Method
  • Combine nutritional yeast flakes, water, tamari or soy sauce, apple cider vinegar, tahini, and crushed garlic in a blender to prepare the dressing.
  • Add oil in a steady stream. You will have leftover dressing.
Assemble the Bowls
  • Place cooked emmer farro into 4 bowls, top with beets, carrots, spinach leaves, almonds, tofu cubes, and avocado.
  • Drizzle bowls with dressing.

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, farro piccolo, ancient hulled wheat
Organic Whole Grain Einkorn Berries

August 28, 2020

Einka and French Lentils with Oranges and Roasted Beets

Einka & Lentils

Print Recipe
6 people

Ingredients

  • 3-4 medium beets tops removed and trimmed
  • 1 bay leaf
  • 1/3 cup white wine
  • a few sprigs fresh thyme
  • 1 cup Bluebird Einka & Lentil Blend
  • 2 oranges (blood oranges if in season)
  • 1 cup red onion thinly sliced
  • 3 tablespoons sherry vinegar
  • 1/4 cup olive oil extra virgin
  • 1/2 teaspoon sugar
  • 1/4 teaspoon smoked paprika
  • 4 ounces feta cheese crumbled
  • 1 cup fresh parsley leaves chopped
  • 1/4 cup fresh dill chopped
  • fresh black pepper to taste

Methods

  • Preheat oven to 400 degrees
Roast Beets
  • In a metal baking pan, sized to fit the whole beets in a single layer (8×8 or 9×9), add wine, bay leaf, a pinch of salt & thyme sprigs. Rub all over with olive oil and place on top of herbs. Cover tightly with foil and roast until beets are tender, about 50-80 minutes depending on beet size.
  • Remove foil, let beets cool until easily handled, remove skin. Cut beets in ½ and then into wedges. Set aside. 
Cook Einka & Lentils
  • In a medium saucepan add Einka & Lentil Blend to 6 cups of water, a pinch of salt, bring to simmer. Turn down heat & cook uncovered until tender but not mushy, about 25 minutes.
  • Drain the water and spread out on a rimmed baking sheet to cool. Drizzle with extra virgin olive oil and a little salt.
Oranges
  • Cut off the top and bottom of oranges, remove peel & pith with a sharp knife running down the sides of orange. Then remove orange segments from the orange membrane. Place them  in a bowl. Use a few segments, and squeeze out the juice over remaining oranges.  Discard membranes. Set aside.
Dressing
  • Whisk sherry vinegar with olive oil, salt, sugar, and paprika to taste. Peel & cut the onion in ½ and slice thinly (about 1c total onion) and add to dressing to marinate for about 20 minutes.
Assembling the salad
  • Assemble salad with beets, oranges with their juice, onions, and cooled Einka & lentil blend. Stir in herbs, add crumbled feta, adjust salt & pepper to taste. Serve at room temperature. 
  • This dish can be a summer or winter dish. In winter, this dish can be served warm. If your making this dish in the summer and its too hot to turn on the oven, boil the beets instead. 

Products used

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

June 26, 2020

Chilled Emmer Farro Caprese Salad

Emmer Farro

Print Recipe
6 people
This is a quick recipe (especially if you have some leftover farro in the fridge) for a delicious, refreshing farro salad. Perfect for a mid-summer dinner!

Ingredients

  • 1 cup Bluebird Emmer Farro or Einkorn berries
  • 3 cups water
  • 1/2 teaspoon kosher or sea salt
  • 1/4 cup basil chopped
  • 2 tablespoons olive oil extra virgin
  • 4 ounces mozzerella cheese chopped
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon sea salt
  • 1/4 cup onion or shallot chopped
  • 2 medium tomatoes chopped
  • fresh ground black pepper to taste

Methods

  •  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 (30 minutes if you are using Einkorn). Drain excess water. Cool for about 10 to 15 minutes.
  • While Farro is cooking chop the shallots, basil,  and mozzarella.
  • Place the cooked farro in a large mixing bowl and add the olive oil and balsamic, stir to mix well. Add chopped shallot, tomatoes, basil, mozzarella, salt and pepper and stir to combine all ingredients.
  • Salad can be served at room temperature or chilled and serve cold.

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, farro piccolo, ancient hulled wheat
Organic Whole Grain Einkorn Berries

 

March 24, 2020

Einkorn Cauliflower Bowl

Einkorn

Print Recipe
4 people

Ingredients

  • 1 cup Bluebird Einkorn berries
  • salt
  • 3 tablespoons olive oil extra virgin
  • 1 medium cauliflower cut into small florets
  • freshly ground black pepper
  • 3 cloves garlic minced
  • pinch red pepper flakes
  • 1/2 cup Castelvetrano olives pitted and chopped
  • 1/2 cup Pecorino Romano cheese grated
  • 1/2 cup Italian parsley chopped
  • 1 lemon
  • 1/4 cup sliced almonds toasted (optional)

Methods

  • Combine the einkorn in a medium saucepan with 1 1/2 cups of water and salt to taste and bring to a boil over medium-high heat. Simmer until tender, about 25-30 minutes. Set aside.
  • When the einkorn is done cooking, heat the oil in a large skillet (preferably 12-inch) over high heat. 
  • Add the cauliflower and toss to coat in the oil. Let sit without turning until cauliflower is browned on the bottom, about 6 minutes.
  • Season with salt and pepper, stir in the garlic and red pepper flakes and cook 1 minute more.
  • Stir in the einkorn and any cooking liquid left in the pan, the olives and Pecorino and continue cooking until the cauliflower is tender, about 2-3 more minutes.
  • Stir in the parsley. Finely grate the lemon zest and add along with the juice from half the lemon.
  • Taste and add more lemon juice and salt and pepper if needed. Sprinkle with almonds (if using) and serve.

Products used

Ancient wheat, Organic whole grain berries, Einkorn, Einka, farro, farro piccolo, ancient hulled wheat
Organic Whole Grain Einkorn Berries

February 12, 2020

Baked Einka & French Lentils with Chicken

Einka & Lentils

Print Recipe
4

Ingredients

  • 1 cup Einka & French Lentil Blend
  • 1/2 cup red onions chopped
  • 1/2 cup dried apricots chopped
  • 1 tablespoon fresh thyme chopped
  • salt and freshly ground pepper
  • 2 cups chicken or vegetable broth
  • 4 bone-in chicken thighs (about 2 pounds)
  • 2 tablespoons olive oil extra virgin
  • 2 teaspoons zaatar
  • salt and pepper
  • 1/4 cup toasted hazlenuts chopped
  • 1/4 cup cilantro chopped

Methods

  • Preheat the oven to 375°F.
  • Combine the einka and lentils, red onions, apricots, thyme, salt and pepper and broth in a shallow baking pan that will fit the chicken in one layer. Cover and bake 25 minutes.
  • Turn the heat to 425°F. top with the chicken pieces.
  • Drizzle the chicken with the olive oil, sprinkle with z’aatar and salt and pepper. Bake 20-25 minutes or until lentils are done and chicken is browned and crisp.
  • Serve topped with the hazelnuts and cilantro and serve.

Products used

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

 

December 29, 2019

Leek and Squash Einkornotto

Einkorn

Print Recipe
4 people

Ingredients

  • 1 large delicata squash or butternut squash cut in half lengthwise, seeded and cut into 1/2 inch slices
  • 3 tablespoons olive oil extra virgin
  • salt and freshly ground pepper
  • 2 leeks cut in half lengthwise, rinsed well and thinly sliced
  • 2 large cloves garlic minced
  • 1 1/2 cups Bluebird Einkorn Berries
  • 1/2 cup dry white wine
  • 3-4 cups chicken or vegetable broth warmed
  • 1/4 cup heavy cream
  • 1/4-1/2 cup parmesan cheese grated
  • parsley chopped

Methods

  • Preheat the oven to 400°F. 
  • Toss the squash on a baking sheet with 1 tablespoon olive oil and salt and pepper to taste. Roast until tender and lightly browned, about 20-25 minutes.
  • At the same time, heat the remaining olive oil in a large saucepan over medium-high heat.
  • Add the leeks and garlic and cook until softened, about 3 minutes.
  • Add the einkorn and cook until grains start to crackle, about 2-3 minutes.
  • Add the wine and cook until reduced by half.
  • Add 3 cups of the broth and simmer, stirring occasionally, until einkorn is tender about 25-30 minutes. Add more stock if needed.
  • Stir in the cream, squash and Parmesan and season with salt and pepper. Cook 3-4 minutes longer to incorporate the squash, sprinkle with chopped parsley and serve.

Products used

Ancient wheat, Organic whole grain berries, Einkorn, Einka, farro, farro piccolo, ancient hulled wheat
Organic Whole Grain Einkorn Berries

 

August 30, 2019

Einkorn Broccoli Slaw

Einkorn

Print Recipe

Ingredients

Slaw
  • 1 cup Bluebird Einkorn
  • 1 head broccoli
  • 2 cups purple cabbage thinly shredded
  • 1 cup carrot shredded or julienned
Dressing
  • ½ cup plain Greek yogurt
  • ⅓ cup mayonnaise
  • 2-3 tablespoons cider vinegar
  • 1 tablespoon sugar
  • ¼ cup shallot finely chopped
  • Pinch red pepper flakes
  • Salt & freshly ground black pepper

Methods

  • Combine the einkorn in a medium saucepan with 1 1/2 cups of water and salt to taste and bring to a boil over medium-high heat. Simmer until tender, about 25-30 minutes.
  • While the einkorn is cooking trim the broccoli. Cut the florets into 11/2 inch pieces. Peel the stems and thinly slice, then stack and cut into thin strips.
  • Bring a small pot of water to a boil and throw in just the florets. Cook 1 minute, then transfer to a bowl of ice water. Drain well and transfer the florets and the stems to a large mixing bowl. Add the cabbage and carrot. When the einkorn is tender, drain well and add to the mixing bowl.
  • In a medium bowl, combine the dressing ingredients and pour over the einkorn mixture. Toss and taste for seasoning. Serve room temperature or chilled.

Products used

Ancient wheat, Organic whole grain berries, Einkorn, Einka, farro, farro piccolo, ancient hulled wheat
Organic Whole Grain Einkorn Berries

 

July 12, 2019

Bow Hill's Pickled Blueberry Farro Salad

Emmer Farro

Print Recipe
The allspice notes of Bow Hill’s Organic Heirloom Pickled Blueberries meld seamlessly with the orange and fennel in this ancient grain salad. Farro harks from the tombs of Egypt and meets the modern-day pickled blueberry! Close neighbors to Bow Hill, Samish Bay Cheese, provide their signature Ladysmith Cheese to keep it all in Washington.

Ingredients

  • 1½ cups Bluebird whole grain emmer or einkorn farro
  • ½ cup organic pickled heirloom Blueberries
  • 2 oranges supremed and reserving juice
  • 2 cups fennel thinly sliced (about 1 medium bulb)
  • ¼ pound Samish Bay Ladysmith cheese or substitute ricotta salata
  • ¼ cup fresh parsley chopped
Vinaigrette
  • ¼ cup orange juice
  • 3 tablespoons white wine or champagne vinegar
  • ¼ cup olive oil

Methods

  • Cook the farro in a pot of boiling, salted water until tender. Time will vary depending on the variety of farro used. Drain well.
  • Slice the fennel 1/16th of an inch thick with a mandolin. Whisk all vinaigrette ingredients together.
  • Assemble the salad by combining all of the ingredients and vinaigrette. Fold in the orange supremes and cheese last to help ensure that they hold their shape. Salt to taste.
  • Click here for more information about Bow Hill Blueberries and the wonderful products that they grow and sell in Washington State.

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, farro piccolo, ancient hulled wheat
Organic Whole Grain Einkorn Berries

 

March 20, 2019

Lebanese Einkorn and Lentils

Einka & Lentils

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