Bluebird Ingredient: Emmer Farro

 

May 16, 2024

Julius’ fried farro & cabbage with lamb middlings

warm emmer farro dish, farro and lamb, farro side dish, farro with meat
Print Recipe
4 servings
Sam and I met Chef Julius Juliusson this winter in Dalvik Iceland. Julius’ warm heart and culinary charm complemented the extraordinary landscape of the little fishing village of Dalvik. We gave Julius a bag of Bluebird Emmer Farro and he gifted us back a beautiful fried farro and cabbage dish mixed with stock and lamb middlings from a roast that he had cooked the night before.
This dish pairs beautifully with a roast- lamb, pork or beef. Make sure to reserve 1/2 cup of drippings and any leftover meat middling. If you are not making a roast, simply use regular canned stock in the recipe below. Middlings are not necessary, but add an extra level of flavor and texture to the dish.
If you are a vegetarian, use vegetable stock in place of meat stock. Mix in fried tofu instead of middlings.

Ingredients

  • 1 cup Bluebird Emmer Farro
  • 1/2 lemon
  • 3-4 cups water
  • 2 Tablespoons unsalted butter
  • 2 Tablespoons olive oil extra virgin
  • 1 medium red onion finely diced
  • 1 1/2 teaspoons thyme chopped
  • 4 cups red cabbage coarsely chopped one inch thick
  • 1 cup carrot coarsely shredded
  • 1 cup broccoli coarsely chopped
  • 2 Tablespoons red wine vinegar
  • 1/2 cup lamb, beef or pork stock with middlings
  • salt and freshly ground black pepper

Methods

  • 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.

 

February 29, 2024

Easy Overnight 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

 

August 4, 2023

Chilled Corn and Farro Salad with Cilantro Lime Dressing

Ingredients

  • 6 ears corn shucked (about 4 cups of corn)
  • ½ cup Bluebird whole grain emmer farro raw (~1 cup cooked)
  • ½ cup red onion diced
  • 1 large bell pepper diced
  • ½ cup cilantro leaves chopped
Dressing
  • 3-4 limes freshly squeezed (~3 tablespoons juice)
  • ¾ cup cilantro and stems coarsely chopped (~1 bunch)
  • ¼-⅓ cup olive oil depending on consistency
  • 1 clove garlic minced
  • 1 teaspoon cumin
  • 1 teaspoon Jalapeno diced (increase quantity for more heat)
  • ¼ teaspoon salt
  • 1 lime, zested

Methods

  • Cook and cool emmer farro. Set aside. This step can be done in advance. Follow cooking instructions on the package.
  • In a large pot of salted boiling water cook the corn for 3 minutes, covered. Turn heat off and remove corn from the pot and let cool.
  • Chop remaining ingredients: onion, bell pepper, cilantro. Shave corn kernels off of their cob and add them to a medium size bowl. Combine onion, pepper and cilantro and cooked emmer farro with whole corn kernels. Make dressing.
Dressing
  • Add dressing ingredients to a blender or food processor. Pulse until smooth. If dressing is too thick slowly drizzle olive oil into blender, until desired consistency.
  • Drizzle the dressing over corn ingredients and mix until thoroughly incorporated. Salt to taste. Chill and serve cold. Pair with chilled Sauvignon Blanc.
Modifications
  • Place corn salad on top of fresh garden greens.
    Add 1/2 cup of black beans or chickpeas for additional proteins.
    Top corn salad on enchiladas or tamales.
    Use as a taco filling.

 

April 28, 2023

Cumin-Toasted Split Farro and Green Chile Side

Print Recipe
4 people

Ingredients

  • 1 1/2 cups Bluebird Split Emmer Farro
  • 3 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 tablespoon olive oil or vegetable oil
  • 1 medium shallot in thin long slices
  • 4 ounces roasted green chilies fresh roasted green chilies are best, but canned works too
  • 3 1/3 cups water or broth
  • 1 cup fresh or frozen corn
  • salt to taste
  • 1/2 cup cilantro coarsely chopped
  • 1/2 cup sunflower seeds
  • 1/4 cup Queso Fresco Feta cheese also can work

Methods

  • Heat a medium size skillet over medium- low heat and dry roast the cumin and split farro, stirring occasionally until cumin is brown and the split farro appears “toasted” (about 5 minutes).
  • Add oil, shallots, and chili powder; sauté for about 5 minutes until shallots release their moisture and begin to turn translucent.
  • Add roasted green chilies, a pinch of salt, and liquid. Stir to incorporate ingredients. Turn the burner to low, cover the skillet with a lid and cook for 15 -20 minutes or until all the moisture is absorbed.
  • Remove the lid, incorporate corn. Careful to not release too much moisture.
  • Turn off burner, cover again with lid and let sit for 10 minutes to allow it to steam finish.
  • Remove the lid. Mix in 1/4 cup of cilantro and 1/4 cup of sunflower seeds, reserving the remaining ingredients for the topping.
  • Move into a serving bowl, top with the remaining cilantro, sunflower seeds, and Queso Fresco. Serve warm.
  • This side can also be a vegetarian taco filling served with corn tortillas.

July 29, 2022

Marinated Cannellini Bean and Farro Salad

Emmer Farro
Print Recipe
6 people

Ingredients

  • 3 cups Cannellini beans (2 15 ounce cans)
  • 1 cup Bluebird Emmer Farro cooked
  • 1/2 cup red onion finely diced
  • 1/3 cup olive oil
  • 2 medium lemons juiced
  • 1 medium lemon zested
  • 2 cloves garlic finely minced
  • 1 cup flat leaf parsley chopped
  • 1/4 cup fresh oregano leaves finely chopped
  • 1 teaspoon salt plus more to taste
  • black pepper coursely ground, to taste

Methods

  • Strain and rinse Cannellini beans.
  • Mix beans, farro, and onion together. 
  • Juice lemons and pour the juice into a small bowl.
  • Whisk into the lemon juice:  zest, olive oil, minced garlic, fresh oregano, salt and pepper.
  • Pour lemon and herb mixture over beans and farro, add parsley and incorporate thoroughly.
  • Chill a minimum of 2 hours before serving, mixing intermittently to make sure the lemon-olive oil dressing is fully distributed throughout the salad.
  • Salt and pepper to taste. Serve chilled.

July 29, 2022

Salty & Sweet Granola Bars (Take Two)

Print Recipe
12 bars
We apologize for our removal of the recipe last month! We decided to take it down to do a few edits after some kind customers gave us their opinions, and we think it is now easier and tastier. We hope y’all enjoy, and we thank you for your patience!

Ingredients

  • 1 3/4 cups Bluebird’s Old World Cereal Blend
  • 1 cup rolled oats
  • 1 1/2 cups boiling water
  • 2 cups peanut butter almond butter or a mix is also fine
  • 1 cup honey
  • 1/3 cup coconut oil
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoon chili powder
  • 1 teaspoon salt
  • Pinch black pepper freshly ground
  • 3/4 cup dried cherries roughly chopped
  • 1/2 cup almonds roughly chopped
  • 1/2 cup pumpkin seeds
  • 1 cup dark chocolate chips roughly chopped and divided.
  • Maldon salt flakes or coarsely ground sea salt for topping

Methods

  • Preheat the oven to 325°F. Lightly grease a 9 x 11 pan and line with parchment paper. Set pan aside.
  • Mix the Old World Cereal Blend and oats in a large bowl. Pour boiling water over grains and mix thoroughly. Cover the bowl with a lid to allow the grains to absorb the moisture for 20 minutes.
  • Whisk in a medium saucepan over very low heat, nut butter, honey, coconut oil, vanilla extract, chili powder, salt, and pepper, until soft and thoroughly incorporated. Remove from the heat and combine nut butter mixture with grains. Mix thoroughly.
  • Add cherries, almonds, pumpkin seeds and 1/2 cup of the chocolate chips, reserving the other half for the topping. Mix thoroughly.
  • Oil your hands. Press the granola bar mixture into the pan, firmly. Sprinkle the remaining dark chocolate pieces on top of mixture pressing pieces gently into the bars.
  • Place in the oven, and bake for 12-14 minutes. Remove from the oven, sprinkle the bars with flaked salt and let bars cool (a minimum of 4 hours) before cutting. If bars are still warm, they are more likely to fall apart.
  • Once bars are entirely cool, remove from the pan, and cut in half. Cut each half into equal pieces. Place in an airtight container for up to 5 days.

May 20, 2022

Farro and Mushrooms with Asparagus and Garlic Chives

Print Recipe
4 people

Ingredients

  • 2 ounces fresh morels sliced into rings. NOTE dried morels can be used in place of fresh. The ratio of fresh to dry is typically 8.5 pounds fresh to 1 pound dried morels.
  • 2 teaspoons unsalted butter
  • 1 shallot minced
  • 1 tablespoon fresh thyme roughly chopped
  • 1 clove garlic minced
  • 4 stalks asparagus
  • 2 cups vegetable stock (or substitute chicken stock)
  • 1 1/2 cup Bluebird Emmer Farro
  • 1 medium onion small dice
  • 1 fennel bulb small dice
  • 2 medium carrots small dice
  • 1 fresh bay leaf
  • 4 parsley stems
  • 1 bunch garlic chives chopped
  • 2 tablespoons olive oil extra virgin
  • 1/2 cup white wine
  • kosher salt and freshly ground pepper to taste

Methods

  • 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!

 

April 1, 2022

Fried Farro with Asparagus

Print Recipe
4 people

Ingredients

  • 1 cup Bluebird Emmer Farro uncooked, rinsed
  • 2 eggs beaten
  • 1 tablespoon sesame oil
  • oil for frying
  • 4 green onions thinly sliced (white and green parts), divided
  • 1 clove garlic minced
  • 1 cup asparagus about 1/2 pound, sliced diagonally in 1/4-inch pieces
  • soy sauce to taste
  • sesame seeds toasted, for garnish

Methods

  • 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.

January 28, 2022

Cauliflower, Gruyere & Farro Soup with Rye Pretzels

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
  • 1/2 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, 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  Gruyere and diced leeks.

October 29, 2021

Squash & Cider Soup with Caramelized Farro and Apples

Print Recipe
4 people

Ingredients

  • 1 Medium winter squash (or 2 small-about 4 cups cooked squash)
  • 2 tablespoons olive oil
  • kosher or sea salt
  • 1 cup Bluebird Emmer Farro
  • 3 cups apple cider (juice works too if you don't have access to cider)
  • 3 cups chicken broth (or vegetable broth)
  • 4 tablespoons butter or bacon fat or olive oil
  • 2 leeks
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon celery seed
  • 1 tablespoon apple cider vinegar
  • 1 apple cut in roughly 1/2" or 1/4" cubes
  • 2 tablespoons brown sugar
  • sour cream & chives for garnish optional

Methods

  • Preheat the oven to 350 degrees. 
  • Cut your squash into 4 roughly equal pieces, remove and discard seeds & strings. Place on a large baking sheet, rub with olive oil, and sprinkle with salt. Cover with foil and roast for 30 minutes, then remove foil and cook another 30 minutes, or until tender. Let cool a bit & then scoop out the flesh.
  • n your soup pot, bring to a boil 2 Cups apple cider or juice, 1 Cup chicken broth and 1 Cup Emmer Farro.
  •  Lower heat, cover & simmer for 50 minutes. Strain farro over a bowl and reserve both farro & cooking liquid.
  • Remove & discard the dark green tops and roots from your leeks.
  • Cut each leek in half lengthwise, then slice crosswise into half moons. Put leeks in a large bowl and cover with cold water. Swish them around, then let sit for a minute to let any dirt settle out. Scoop out the leeks into a bowl lined with a clean towel.
  • In your soup pot, heat the butter or bacon fat over medium heat, add the leeks, thyme and celery seed and sauté for 5 minutes.
  • Add the squash, reserved farro cooking liquid, 2 cups chicken broth and 1 cup apple cider. Bring to a simmer then turn off the heat.
  • Puree the soup in batches, return to the pot, and add the vinegar, and salt to taste.
  • Heat a large skillet over medium to medium high heat. Add butter or bacon fat, then add the farro, apple and brown sugar. Stir to coat the farro & apple, then let sit undisturbed in the pan for a couple of minutes so everything can caramelize. 
  • Stir, and let sit again for a minute. You are basically stir-frying the farro & apple so let everything get golden brown and the farro a bit crispy, then you’re done.  If you have a large pan this takes about 4-5 minutes. If you have a smaller frying pan and, like me, have little patience for doing things in batches, then it will take about 6-8 minutes.
  • Ladle the soup into bowls, dollop with sour cream if you so desire, and top with a nice scoop of the caramelized farro & apple.
  • Store leftover farro & apple separately from the soup.

September 30, 2021

Emmer Farro Chimichurri with Zucchini & Olives

Print Recipe
6 people

Ingredients

Farro & Zucchini
  • 1 cup Bluebird Emmer Farro
  • 3 cups water
  • 1/2 teaspoon kosher or sea salt
  • 2 medium zucchini diced small
Final Ingredients
  • 3 large cloves garlic
  • 1/2 teaspoon salt
  • 1/4 cup almonds roasted
  • 1 cup fresh parsley leaves packed
  • 2/3 cup fresh mint leaves packed
  • 1/4 cup fresh tarragon leaves
  • 1/2 cup olive oil extra virgin
  • 3 tablespoons balsamic vinegar (or verjus)
  • 1/4 cup cured olives pitted and chopped

Methods

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.

May 28, 2021

Vegetarian Farro Burger

Print Recipe
These delightful vegetarian burgers will not only wow your pallet but give you a new perspective on veggie burgers. The sweet nutty flavor of cracked farro combined with savory ingredients of thyme, tamari, and onion reveals a perfect vegetarian patty with a protein punch. Make these vegetarian burgers as the main course for lunch or dinner. Kids love them and they are easy to make!

Ingredients

  • 6 cups water
  • 3 cups Bluebird Cracked Farro Porridge (1 1pound package)
  • 1/2 cups onion finely diced
  • 1/4 cup tamari (Braggs seasoning or soy sauce also works)
  • 2 tablespoons garlic powder
  • 1 tablespoon Italian seasoning blend dried (thyme, basil, rosemary, marjoram)
  • 2 drops liquid smoke (liquid smoke is a natural seasoning from concentrate. Be careful not to add too much as this seasoning can be overpowering).
  • 1 cup sunflower seeds raw
  • oil

Methods

  • 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.