Bluebird Ingredient: Einkorn

 

September 28, 2018

Einkorn Sushi Bowl

Einkorn

sushi bowl, einkorn side dish , best farro dinner dish, einkorn sushi bowl
Print Recipe
4 people

Ingredients

  • 1 cup Bluebird Einkorn berries
  • 1/4 cup dry Arame (seaweed) soaked in cold water for 15 minutes
  • 1/2 cup unsalted almonds roasted
  • 1 1/2 tablespoons shallot or onion chopped
  • 2 tablespoons rice vinegar
  • 2 teaspoons maple syrup
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon kosher salt
  • 4 tablespoons olive oil
  • 4 tablespoons water
  • 1 pound salmon (4 ounces/person) sushi grade if serving raw
  • 1 large cucumber sliced
Optional toppings
  • pickled sushi ginger
  • toasted sesame seeds
  • sliced nori or seaweed snacks
  • avocado
  • sriracha or wasabi
  • soy sauce

Methods

  • In a medium pot with a lid, combine the Einkorn with 3 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 excess water.
Dressing
  • While Einka is cooking, prepare the almond arame dressing: Drain and rinse the arame.
  • In a blender or food processor, combine arame, almonds, shallot, rice vinegar, maple syrup, sesame oil, and salt. Blend to a chunky paste.
  • Then add the olive oil and 4 Tb. water, and blend into a thick dressing.  Taste, and add additional sesame oil or salt to your taste.
Salmon preparation
  • If serving raw, cut into 4 equal portions and slice as thinly as you like.
  • If cooking, sprinkle 4 filets with kosher salt and heat a large skillet over medium-high heat.  Add olive oil to just coat the bottom of the skillet, then cook filets 2 minutes skin side down.  Flip, and cook until just done, about another 2 minutes depending on the thickness of filets.
Assembly
  • Toss cooked einkorn with half of the almond arame dressing.  Divide dressed einkorn between 4 bowls. 
  • Top with salmon, sliced cucumbers, and additional toppings of your choice.  Add more dressing to taste at the table.
  • Extra dressing can be stored in the refrigerator for up to 5 days. The dressing is also great with roasted veggies, or a fall salad of kale, apple, and roasted squash!

Products used

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

July 27, 2018

Smoky Einkorn & Lentil Street Tacos

Einka & Lentils

Print Recipe
4 people

Ingredients

  • 2 1/2 cups Bluebird Einka & Lentil Blend cooked (1 1/4 cup dry blend cooked with 2 1/2 cups water)
  • 1/2 medium onion chopped
  • 3 cloves garlic chopped
  • 1/2 medium sweet potato grated (about 1 cup)
  • 1/2 cup rolled oats
  • 1/2 cup fresh cilantro chopped
  • 1 egg (or egg replacer: 1 tablespoon flax blended with 3 tablespoons almost boiling water)
  • 1 1/2 teaspoons smoked paprika
  • 1 1/2 teaspoons cumin
  • 1 teaspoon kosher salt plus more to taste
To Serve
  • olive oil
  • handful/person chopped leafy greens (broccoli raab, chard, kale, spinach)
  • 1 clove/person garlic chopped
  • your favorite tortillas (4.5 inch street size or 6 inch regular)
  • your favorite toppings (shredded cabbage, salsa, avocado, cheese, chopped radish, lime)
  • Optional, but highly recommend: creamy dressing made with equal parts mayonnaise and cortido (Latin American sauerkraut) or salsa, and enough liquid (cortido juice, kefir, buttermilk, or water) to make it saucy.

Methods

  • In the bowl of a food processor, pulse together the Einka & Lentils, onion, 3 garlic cloves, sweet potato, oats, cilantro, egg, smoked paprika, cumin, and salt.  Pulse/process until finely chopped and completely mixed together.
  • Heat a frying pan over medium-high heat, add about 2 teaspoons olive oil per person.  For each person, add 1 handful chopped leafy greens, 1 chopped garlic clove, and a pinch or two of salt.
  • Stir to wilt the greens, then add about ½ Cup of Einka & Lentil filling per person.  Stir frequently, and cook for about 3 minutes.  To get crispy bits, let the mixture sit without stirring, for another minute or two at medium heat.
  • Heat tortillas, and serve with the smoky Einka & Lentil filling, top with your favorite toppings, and creamy sauce to taste!
  • The Smoky Einka & Lentil taco filling will keep well in the fridge for at least 5 days and freezes beautifully.

Products used

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

 

May 25, 2018

Warm Einkorn & Lentil Salad with Spring Herbs and Lemon Yogurt Dressing

Einka & Lentils

Print Recipe
2 people

Ingredients

  • 1 cup Bluebird Einka & French Lentil Blend
  • 3/4 cup whole plain Greek yogurt
  • 1/4 cup mayonnaise
  • 1 teaspoon ginger freshly grated or finely chopped
  • 1 teaspoon garlic freshly grated or finely chopped
  • 1 small lemon zest and 2 teaspoons juice
  • kosher salt and pepper
  • 6 radishes chopped
  • 1 cup fresh herbs chopped (any combo of parsley, dill, cilantro, marjoram, mint)
  • 4 cups leafy greens (any combo of lettuce, arugula, spinach, kale etc.)

Methods

  • In a medium pot with a lid, toast the Einka & Lentil blend over medium high heat for about 5 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 dressing: In a small bowl or measuring cup with a spout, mix together the yogurt, mayonnaise, ginger and garlic.
  • Zest the lemon into the dressing using a microplane grater or by removing the yellow zest with a knife and chopping it finely.
  • Squeeze 2 teaspoons of lemon juice into the dressing. Add ½ teaspoon salt and mix well.
  • Toss together the warm Einka & Lentils, chopped radish and fresh herbs, and ½ cup of the dressing. Taste and adjust flavors with additional salt, pepper, or lemon juice to your taste.
  • Place leafy greens into a serving dish and spoon the warm Einka & Lentil salad over the top. Serve with additional dressing on the side, for each person to drizzle on if they’d like more.
  • Extra dressing and extra salad can be stored in the refrigerator for up to 5 days. The dressing is also great with any cooked or raw veggies, meats, eggs, or even on a sandwich instead of mayo!

Products used

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

 

September 29, 2017

Minestrone Soup with Farro

Emmer Farro

Print Recipe
4 people
We love this minestrone soup- it’s a great way to use up vegetables from the garden! It makes a great warming dinner after a day of fieldwork in cool fall weather.

Ingredients

  • 2 tablespoons olive oil
  • 1 medium red onion chopped
  • 2 medium carrots peeled and diced
  • 1 large stalk celery diced
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon fresh rosemary minced or 1/4 teaspoon dried
  • coarse salt and ground pepper to taste
  • 1 14.5 ounce can whole peeled tomatoes drained and finely chopped
  • 1 cup Bluebird Emmer Farro cooked (or substitute Einkorn Farro)
  • 1 large zucchini skinned and diced
  • 1 15 ounce can garbanzo beans drained
  • 7 cups water or stock
  • 1 clove garlic minced (optional)
  • 3/4 cup Parmesan cheese grated, for serving
  • slices fresh bread for toasting
  • parsley for garnish

Methods

  • In a large pot, heat oil over medium. Add onion, carrots, celery, red-pepper flakes, rosemary, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally until onion begins to turn golden, 5 to 8 minutes.
  • Add tomatoes; cook until some of the liquid evaporates, about 1 minute. Add cooked farro, zucchini, garbanzo beans, and 7 cups water or stock; bring to a boil.
  • Reduce to a simmer, and cook until all the vegetables are tender about 20 minutes. Season with salt and pepper; stir in garlic.
  • Optional: Toast or broil fresh slices of bread drizzled with olive oil. (French bread is amazing but any bread will do)
  • Place toasted bread on top of the soup.
  • Serve sprinkled with Parmesan. Drizzle with more oil, if desired. Garnish with parsley.
  • Note: Feel free to substitute; most vegetables work great in the dish.

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 19, 2016

Warm Einkorn Salad with Herbs and Seasonal Vegetables

Einkorn

Print Recipe
4

Ingredients

  • 1 1/4 cups Bluebird Einkorn Berries
  • 2 cups water
  • 1/2 teaspoon kosher salt
  • 4 Tablespoons olive oil
  • 4 ounces cremini mushrooms cleaned and trimmed, keep stems
  • 1/2 small yellow onion finely diced
  • 1 small leek cleaned, cut lengthwise in 1/2' thin slices using mostly whites
  • 1 1/2 teaspoon fresh thyme leaves minced, or 1/2 teaspoon dried thyme
  • 1 teaspoon fresh marjoram or oregano minced or 1/2 teaspoon dried marjoram or oregano
  • 1 Tablespoon (about 3 cloves) garlic minced
  • 3 ounces asparagus spears trimmed and cut into 1/4" rounds (or use broccoli when asparagus out of season)
  • 1/4 cup fresh parsley chopped
  • 1/3 cups fresh peas or small frozen peas, optional
  • 1/4 cup walnuts toasted, optional
  • 1/4 cup feta cheese optional
  • kosher salt and ground pepper to taste

Methods

  • In a 2 quart pot cover Einkorn with cold water, salt and bring to a boil. Reduce heat, cover and cook for 30 minutes. Water should mostly be absorbed. Remove from heat, let stand covered another 10-15 minutes. Drain and let grains cool spread out on a rimmed sheet pan. Toss with olive oil, salt, and pepper.
  • In Cuisinart w/ blade process mushrooms until they are finely chopped.
  • In saute pan over medium flame warm up 2 tablespoons olive oil, add mushrooms and saute until most of liquid evaporates. Season with kosher salt & remove from pan.
  • Reheat 2 tablespoons of olive oil in pan add yellow onion & pinch of salt, cook until soft, about 5 minutes.
  • Add garlic, thyme, marjoram/oregano, salt & leeks to pan and stir to cook, not allowing the leeks to brown.
  • Add asparagus or broccoli and stir fry for about 1 minute, add peas if using and 2 tablespoons of water, cover for about one minute. Uncover and stir in mushrooms, Einkorn and parsley. Remove from heat.
  • Season w/ salt and pepper to taste, adding in extra virgin olive oil if you like & top w/ optional toasted walnuts & feta. 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

May 15, 2015

Eastern Mediterranean Salad

Emmer Farro

Print Recipe
4

Ingredients

  • 1/2 cup Bluebird Emmer Farro (Bluebird Einkorn also works well)
  • 1/2 cup Bluebird Split Emmer Farro
  • 2 bunches escarole
  • 1 cup, packed frisee (curly endive)
  • 1 cup, packed baby arugula
  • 1 Tablespoon fresh Moroccan mint coarsely chopped
  • 1 Tablespoon curly parsley coarsely chopped
  • 1 cup Persian or English cucumber skin and seeds removed, diced
  • 4 ounces ricotta salata
  • 1/4 cup pistachios roasted and chopped
  • 1/2 cup dried barberries (pomegranate seeds fresh or dried or dried cranberries or cherries can be used in place of barberries).
  • 1/2 teaspoon za'atar
  • salt and pepper to taste
  • 1/4 cup olive oil extra virgin
  • 2 Tablespoons Red Wine Vinegar
  • 1/2 cup Pomegranate Syrup see below for recipe
Pomegranate Syrup
  • 2 cups pomegranate juice
  • 2 Tablespoons sugar
  • 1 teaspoon fresh lemon juice plus extra for dressing

Methods

Pomegranate Syrup
  • Begin by making the Pomegranate syrup, a reduction of pomegranate juice, sugar, and lemon juice. Place all three ingredients in a 4 quart saucepan set over medium heat.
  • Cook, stirring occasionally until the sugar has dissolved. Reduce the heat to medium low and cook until the mixture has reduced to about ½ cup, approximately 15 minutes or until the consistency is of syrup. Remove from the heat and cool. Transfer to a glass jar. You can do this step in advance.
For the Salad
  • In medium size saucepan add whole grain emmer farro to 4 cups of water. Bring to a rolling boil then reduce heat, uncovered and cook for 60 minutes on a low simmer. Turn heat off, drain excess liquid. Cool.
  • In separate small saucepan add split emmer farro to 1 ½ cups of water. Bring to boil, and then turn to a low simmer, covered, for 10 to 15 minutes, until water is absorbed. Turn heat off and allow it to sit for 10 minutes covered. Remove lid and bring to room temperature, allowing grain to fully cook and dry out. If pinched for time you can spread the splits onto a cookie sheet to cool and dry quickly.
  • Chill grains until ready to toss and serve salad. This step can be done a few days in advance.
  • Tear escarole in medium size bowl. Toss with frisee, arugula, mint and parsley;  set aside.
  • Dice cucumbers into a separate bowl.  Place fresh ingredients in a refrigerator and chill until ready to serve.
Dressing
  • Whisk vinegar and pomegranate syrup until thoroughly incorporated. Set aside.
Assemble Salad
  • Immediately before serving toss together escarole/frisee mix with whole and split emmer and cucumbers. 
  • Dress with olive oil plus a dash of fresh lemon juice, za’tar, salt and pepper to taste.
  • Plate each serving and top with pistachios, barberries and ricotta.
  • Drizzle pomegranate syrup/vinegar mixture on top and around edges of each plate.
    Serve immediately.

Products used

organic emmer, farro, organic ancient grains, regenerative wheat, certified regenified
Organic Split Emmer Farro
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 19, 2015

Einka & Vegetable Sauté with Poached Egg

Einkorn

Print Recipe
4 servings
A simple wholesome dish for breakfast, lunch, or dinner!

Ingredients

  • 1 tablespoon clarified butter clarified butter can be replaced with unsalted butter or olive oil, I prefer the creamy smooth flavor of clarified butter
  • 2 tablespoons shallot minced
  • 1/2 cup celery minced
  • 1/2 cup mushroom minced. Wild mushrooms such as Morels are best, otherwise Creminis or Buttons will work just fine
  • 1 clove garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried thyme
  • 1 cup Einka Farro
  • 2 cups broth beef or vegetable broth (we prefer beef)
  • 1/4 cup flat leaf parsley minced
  • Salt & pepper to taste
For poached egg
  • 1 egg per serving
  • Dash vinegar
  • Red pepper flakes to taste

Methods

  • In medium saucepan melt butter over medium-low heat,add shallots. Sauté, stirring occasionally for approximately 8 minutes or until shallots become translucent.
  • Add celery, mushroom, garlic and dried herbs. Stir to incorporate ingredients and sauté for another 5 minutes.
  • Add Einka, stir, allowing the juices and the Einka to be fully incorporated. Add broth. Turn heat to a low simmer, cover and let ingredients cook for about 15 minutes.
  • Turn burner off, keeping the lid on for another 8-10 minutes, allowing the steam to continue cooking the Einka.
Poached egg:
  • Fill medium pot ¾ full of water and bring water to a rolling boil. Add salt and a dash of vinegar to the water. Crack egg into a small bowl, careful not to break the yolk.
  • Slowly drop egg(s) into the boiling water. Cook 2-3 minutes, depending on how firm you like your yolk. Retrieve egg(s) with a slotted spoon.
  • Meanwhile, remove lid from Einka Saute and toss with minced parsley. Salt and pepper to taste. Serve an egg atop the Einka and dash with red pepper flakes, sea salt, any bits of remaining parsley. Serve immediately.

Products used

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

June 27, 2014

Cold Curried Einka & Lentil Salad with Toasted Cashews

Einka & Lentils

Print Recipe
6

Ingredients

  • 1 1/2 cups Bluebird Einka and French Lentil blend
  • 8 ounces firm tofu cubed
  • 1 medium cucumber skinned, seeded and diced
  • 1 small bunch cilantro chopped
  • 1 small red onion finely diced
  • 1 teaspoon lemon zest
  • 1/2 cup cashews toasted and chopped
Dressing
  • 1 1/2 cups Plain Greek Yogurt
  • 2 Tablespoons lemon juice freshly squeezed
  • 1 Tablespoon curry spice
  • 2-3 cloves garlic finely diced
  • sea salt to taste

Methods

  • In saucepan add 1 1/2 cups of Bluebird Grain Farms’ Einka & French Lentil Blend to  3 cups of water. Bring to boil, cover, and simmer on low for 15 minutes. Turn heat off and allow to rest, covered, for 5 minutes. Drain any excess liquid and cool.
  • In saucepan add 1 1/2 cups of Bluebird Grain Farms’ Einka & French Lentil Blend to  3 cups of water. Bring to boil, cover, and simmer on low for 15 minutes. Turn heat off and allow to rest, covered, for 5 minutes. Drain any excess liquid and cool.
  • Cube tofu in about 1/2″ cubes.
  • Zest lemon.
  • Heat cast iron skillet over medium heat. Toast cashews until evenly browned, constantly stirring to avoid nuts from burning (about 8 minutes).  Cool, chop, and set aside.
  • In small bowl combine yogurt, lemon juice, curry spice, garlic, and salt (to taste). Whisk vigorously until  blended.
  • When Einka has cooled add cucumber, cilantro (reserving two tablespoons for garnish), onion, tofu and lemon zest. Carefully mix until incorporated.
  • Stirring slowly, incorporate yogurt dressing, being careful not to break up cubed tofu.
  • Refrigerate until chilled.  Top with remaining cilantro and roasted cashews. Serve.

Products used

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

 

February 2, 2014

Einka (Einkorn) Salad with Tuscan Kale & Butternut Squash

Einkorn

Print Recipe
6

Ingredients

  • 1 pound (3 cups) butternut squash peeled and seeded, cut into 1/2 inch dice
  • 6 Tablespoons olive oil extra virgin
  • salt
  • freshly ground black pepper
  • 2 cups Bluebird Einkorn Berries
  • 10 ounces (4 cups) Tuscan Kale stemmed, leaves sliced crosswise 1/4 inch thick
  • 2 Tablespoons sherry vinegar
  • 1/2 cup shallots minced
  • 1 Tablespoon sage finely chopped
  • 2 cloves garlic minced
  • 1/3 cup dry white wine
  • 1/4 cup flat leaf parsley chopped

Methods

  • Preheat the oven to 400°. On a rimmed baking sheet, toss the squash with 2 tablespoons of the olive oil and season with salt and pepper. Roast the squash for 20 to 25 minutes, until tender. Transfer to a large bowl.
  • Meanwhile, in a medium saucepan, cover the whole grain Einka with 5 cups of water and 1/4 teaspoon of salt and bring to a boil. Simmer over moderate heat until tender, 25 minutes.
  • Add the kale to the Einka, cover and remove from the heat; let stand until the kale is wilted, 5 minutes.
  • Drain well and add the Einka and kale to the squash.
  • Add the vinegar and 2 tablespoons of the oil to the salad, season with salt and pepper and toss.
  • In a medium skillet, heat the remaining 2 tablespoons of oil. Add the shallots and a pinch of salt and cook over moderately high heat until just starting to brown (about 3 to 4 minutes).
  • Add the sage and cook for 1 minute, until fragrant. 
  •  Add the garlic and cook, stirring, for 1 minute.
  • Add the wine and simmer, stirring, until evaporated.
  • Scrape the shallot and garlic into the salad and toss.
  • Season with salt and pepper, garnish with parsley and serve.

Products used

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

 

January 3, 2014

Farro with French Lentils, Chickpeas, Roasted Red Peppers & Swiss Chard

Einka & Lentils

Print Recipe
4 people
This summer salad recipe celebrates the flavors of grains, peppers, and fresh garden chard while adding a protein punch! Perfect for lunch or a dinner side dish.

Ingredients

  • 1/2 cup Bluebird Emmer Farro
  • 1/2 cup French Lentils (Or 1 cup Bluebird Einka & French Lentils and omit separate items)
  • 1 16 ounce can chickpeas drained (I never have luck cooking chickpeas!)
  • 2 large red peppers roasted
  • 1 large bunch swiss chard chopped
  • 1 small red onion chopped finely
  • 1/4 cup olive oil
  • 1 lemon squeezed
  • sea salt
  • dash cumin

Methods

  • Pre heat oven to 450.
  • On stovetop, simmer Emmer farro and French Lentils together in 4 cups of water with a dash of salt for 45-50 minutes. (if using Bluebird Einka & Lentil blend, follow directions on package) Drain excess liquid. Cool.
  • While Emmer and Lentils are cooking roast peppers in oven for 30 minutes until the skins are wrinkled and peppers are charred, turning them twice during roasting. Remove from the oven and cover tightly until they are cool enough to handle. Slice in long thin strips.
  • Chop Swiss chard and onion.
  • Combine all ingredients together. Dress with olive oil, lemon juice, and sea salt and sprinkle with a pinch of fresh ground cumin.

Products used

Einka berries, Einkorn wheat, Farro, Organic whole grain, Ancient grain, French lentils, blend
Organic Einka (Einkorn) & French Lentil Blend
Ancient wheat, Organic whole grain berries, Einkorn, Einka, farro, farro piccolo, ancient hulled wheat
Organic Whole Grain Einkorn Berries
Ancient grain, Emmer Farro, organic whole grain, ancient hulled wheat, regenerative wheat, certified regenified
Organic Whole Grain Emmer Farro