• Cook Farro. On stovetop or in rice cooker add 1 cup Bluebird Whole Grain Emmer Farro to 3-4 cups of water along with the sliced lemon and a pinch of salt. Bring to a boil and simmer for 50-60 minutes. Turn heat off and let stand for 5-10 minutes. Remove lemon, and drain excess liquid. This step can be done in advance.
• In large saucepan on medium heat, melt butter and olive oil. Add red onion and thyme, cook for 5 minutes or until onions are translucent.
• Add cabbage and carrot and fry on high heat for about 3 minutes, stirring frequently. 
• Stir in broccoli, vinegar, and cooked farro. Turn burner to medium heat. Stir in stock (or drippings from roast) and meat middlings. Cover with a lid and cook for 2 to 3 minutes.
• Turn heat off. Mix thoroughly. Salt and pepper to taste. Serve warm.

• Warm butter and ½ tsp olive oil in large sauté pan over medium heat. Add sliced morel mushrooms and stir occasionally for two minutes, or until butter begins to brown. 
•  Add shallot, garlic, salt and pepper and continue to sauté for another minute.
• Deglaze the pan with a splash of white wine or dry sherry and sprinkle the morels with a pinch of fresh thyme. Taste and reseason with salt and pepper, then transfer the cooked mushrooms to a dish to cool.
• Bring pot of water to boil, then add 1 Tbsp. salt.
• Set up an ice bath 
• Blanch the asparagus for 2 minutes in the boiling water.
• Remove the asparagus from the boiling water and immediately plunge it into the ice water to stop the cooking process. Dry the asparagus and slice the stalks in 1” segments and set aside in refrigerator.
• Bring vegetable stock to a boil.
• In a heavy bottomed pot, with at least 6” sides, heat the remaining olive oil with the onions, fennel and carrots over medium-high heat. Stir the vegetables, lightly seasoned with salt and pepper, until they begin to caramelize or begin to brown.
• Add the farro to the vegetables and toss until the grains are coated with oil and warmed through.
•  Deglaze the pan with ½ cup of white wine. 
• Add a bouquet of thyme, parsley stems and bay leaf, and cover the farro with the stock. Reseason again with salt and pepper. Cover, reduce the heat to low, and stir occasionally with a wooden spoon. We do not want to stir too consistently, because it would stimulate the farro’s starch resulting in a creamy or gummy dish. After 35 minutes, the farro should begin to become more tender, but it will still have a bit of bite. Remove the lid and cook 15 more minutes, or until the farro has completely absorbed the stock. Season again with salt and pepper.

Assembling the dish

•  (Note: the components of this dish can be made at different times and assembled at the last minute.)
• Stir the cooked morels and sliced asparagus into the warm farro.
• Add the garlic chives and season a final time with salt and pepper.
• The farro can be served as a warm side garnish for fish, a stuffing for meat, or tossed with greens for a salad. Enjoy!

• Place Farro in a saucepan covered with lightly salted water by a few inches.
• Bring to a boil. Reduce heat and simmer 45-50 minutes, or until tender. Drain and cool (can be done a day ahead).
• Combine eggs and sesame oil; set aside.
• Lightly coat a large non-stick pan or wok with oil and heat to medium-high.
• Add garlic and white part of green onions; stir-fry for about 10 seconds.
• Add asparagus; stir-fry for about 30 seconds or until bright green
• Add cooked Farro and toss until warmed through.
• Push Farro and asparagus aside to one-half of the pan.
• Add a little more oil to the empty side of the pan and add the eggs. Do not disturb until almost set.
• Stir into Farro, breaking the egg into pieces.
• Toss in remaining green onion and season very lightly with soy sauce.
• Garnish with sesame seeds and serve hot.
• This dish readily accepts variations! Add whatever fresh vegetables are in season. Try kale, shredded carrots, summer squash, cabbage, or fresh green peas.

Farro & Zucchini

• Place the farro, water and salt in a medium or large saucepan over high heat.
• Bring to a boil, then turn heat to low, cover, and simmer for 50 minutes. Just before draining, add the zucchini and stir, then drain excess water from the farro & zucchini.

Final Instructions

• In a food processor, combine garlic, salt, almonds, parsley, mint and tarragon.
•  Process until chunky, then add half the olive oil and balsamic. Process to a chunky sauce.
• Transfer the sauce to a bowl and pour the remaining olive oil over the mixture.
• Place the farro & zucchini in a large bowl or back in the saucepan and add half of the chimichurri sauce (or to taste). Toss with the olives and serve warm.

• Bring 6 cups of water to boil.
• Bring 6 cups of water to boil.
• Turn the burner down to a simmer, stir frequently for 5 minutes
• Add sunflower seeds and keep stirring until farro has absorbed most of the moisture and begins to thicken to the point that it is difficult to stir (about 10 minutes).
• Once the mixture is too thick to stir turn heat off and let cool for 20 minutes, stirring intermittently to allow heat to escape.
• Turn oven on to 350 degrees. Lightly oil 2 baking sheets.
• When the mixture is cooled begins forming patties. It is recommended to use rubber kitchen gloves or oil hands prior to shaping patties- they can be very sticky. This also helps with the heat. Use a large kitchen spoon to scoop out the mixture, form patties 3″ wide by ½” deep. Place patties on an oiled baking sheet.
• Bake for 30 minutes then turn patties over for another 20 minutes (a total of 50 minutes).
• Cool. Serve warm or cold between sandwich bread or a bun, just like a burger!
• These patties can be stored in the refrigerator for up to a week or in the freezer( pop them in the toaster oven for an instant burger. They make a delicious wholesome sandwich that the entire family can enjoy.