Bluebird Ingredient: Emmer Farro

 

June 5, 2026

Herbed Emmer Farro Salad with Yuzu Vinaigrette

Emmer Farro

Herbed Emmer Farro Salad with Yuzu Dressing, Grain Summer Salad, the best farro salad
Print Recipe
6
A fresh and vibrant ancient grain salad featuring chewy Emmer farro, tender herbs, peppery arugula, and a bright citrusy yuzu vinaigrette. Perfect served alongside grilled salmon, roasted vegetables, or as a nourishing meal on its own. This is our go-to food show sampling recipe, its easy and performs well with large volumes.

Ingredients

Salad Base
  • 3 cups cooked Emmer farro Approx. 1 cup, dry
  • 1/2 cup fresh dill chopped
  • 1/2 cup fresh parsley chopped
  • 1/2 cup fresh mint chopped
  • 2 tablespoons minced fresh chives
  • 3 cups arugula slightly torn
  • 1/4 cup shallots finely diced
  • Sea salt to taste
Yuzu Vinaigrette
  • 1/4 cup bottled yuzu juice
  • 4 teaspoons rice vinegar
  • 2 teaspoons tamari sauce
  • 1/2 cup olive oil
  • 4 teaspoons honey or maple syrup
  • 1 teaspoon freshly grated ginger
  • 1/2 teaspoon sea salt or to taste
  • 1/2 teaspoon black pepper or to taste

Methods

  • Cook and cool Bluebird's Whole Grain Emmer Farro. This can be done a day in advance and stored in the refrigerator.
  • In a small bowl or jar, whisk together the yuzu juice, rice vinegar, soy sauce, honey (or maple syrup), and grated ginger. Slowly drizzle in the olive oil while whisking until emulsified. Season with salt and pepper to taste.
  • In a large serving bowl, combine the cooked Emmer farro, dill, parsley, mint, chives, arugula, and diced shallots.
  • Drizzle with yuzu vinaigrette to taste and toss gently until evenly coated. You may have excess.
  • Season with additional sea salt as needed and serve slightly warm or chilled.

 

April 2, 2026

Ancient Grain & White Bean Vegetable Soup with Rosemary

Ancient Grain Blend

Ancient Grain Vegetable Soup, Spring Soup Recipe
Print Recipe
6 people
A nourishing, broth-forward soup built on whole vegetables, white beans, and Bluebird's beautiful Ancient Grain Blend. Finished with rosemary and good olive oil, this version adds bacon for depth and richness. Want a vegetarian version? No problem, just omit the bacon and use a little extra olive oil to sauté the vegetables.

Ingredients

  • 3 tablespoons extra-virgin olive oil plus more to finish
  • 1 cup bacon lardons about 5 oz
  • 1½ cups chopped onion
  • 1½ cups carrots small dice
  • 1 cup sliced leek
  • 1½ cups sliced celery
  • 1 small head garlic diced
  • 2 sprigs fresh rosemary, finely chopped or 3 tsp dried- reserving 1 tsp for garnish.
  • Pinch red pepper flakes
  • 8 cups vegetable stock or water
  • 2 cups cooked white beans ( 1 16 oz can) cannellini or navy, drained and rinsed
  • 3/4 cup Bluebird Ancient Grain Blend
  • 3 to 4 cups coarsely chopped seasonal greens kale, chard, or spinach
  • Sea salt and black pepper to taste
  • Good olive oil & rosemary to finish

Methods

  • Heat a large heavy pot over medium heat. Add olive oil.
  • Add bacon and cook 3–4 minutes until lightly crisp.
  • Add onion, carrots, celery, and leek.
  • Cook gently for about 10 minutes, stirring, until softened and glossy.
  • Add garlic, rosemary, and chili flakes. Cook 2–3 minutes until fragrant. Reserving a tablespoon of rosemary for garnish.
  • Pour in stock and bring to a simmer.
  • Add Ancient Grain Blend and simmer 40 minutes, until tender but toothsome.
  • Stir in white beans and cook 5–10 minutes more.
  • Add greens and cook 5–8 minutes until tender.
  • Adjust seasoning and consistency (add water if needed).
  • Let rest 10-15 minutes before serving. Finish individual bowls with olive oil and fresh rosemary.

 

March 6, 2026

Golden Farro with Roasted Chickpeas and Baby Turnip

Emmer Farro

farro salad, warm farro salad, roasted chickpea salad
Print Recipe
6

Ingredients

  • 1 cup Bluebird Emmer Farro
  • 1/4 teaspoon kosher salt or sea salt
  • 3 cups water
  • 1 large leek or one onion; halved, then sliced into thin half moons
  • bunch baby turnips with greens (about 8 small turnips)
  • 2 Tablespoons olive oil
  • 2 Tablespoons butter or use more olive oil
  • 1 15 ounce can chickpeas drained and rinsed
  • 1 lemon zested and juiced
  • 2 teaspoons cider vinegar
  • 1 Tablespoon honey
  • 2 bay leaves broken in half
  • 1 teaspoon whole cumin seed
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt kosher or sea salt
  • more salt and pepper to taste

Methods

  • 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.
  • Preheat the oven to 400 degrees.
  • Place the leek slices in a bowl of cold water and swish them around to wash out any grit. Lift the slices out into a colander to drain.
  • Wash the baby turnips, remove the tops and them aside. Cut the roots into quarters (if using a larger turnip, chop into about 1/2 inch pieces).
  • Heat a large skillet over medium high heat. Add the olive oil, butter, chickpeas, leek, turnip roots, lemon zest and juice, vinegar, honey, bay leaves, cumin seed, turmeric, smoked paprika and 1/2 teaspoon salt and stir occasionally until everything sizzles (about 3 minutes).
  • Transfer this mixture to a large rimmed baking sheet, spread in an even layer, and roast in the oven for 20 minutes.
  • After the farro has simmered for 50 minutes, remove the lid and roughly tear the baby turnip greens into large pieces into the simmering farro. Replace the lid and cook for just 30 seconds to 1 minute to blanch the greens. Turn off the heat, drain the farro & greens and return to the pot.
  • Scoop the cooked chickpea mixture into the farro and stir to combine well. 
  • Top each serving with coarse flake salt and fresh ground pepper.

Products used

Ancient grain, Emmer Farro, organic whole grain, ancient hulled wheat, regenerative wheat, certified regenified
Organic Whole Grain Emmer Farro

 

June 6, 2025

Grilled Flank Steak and Southwest Farro Bowl

Emmer Farro

Flank Steak and Southwest Farro Salad, Best Fathers day meal, high protein Salad
Print Recipe
6 servings
Hearty and wholesome, this grilled steak salad combines tender grilled flank steak with high-protein Bluebird Emmer Farro, black beans, roasted seasonal vegetables, crisp greens, and a bold chipotle garlic dressing. A protein-packed, Southwest inspired meal, perfect for lunch or dinner.

Ingredients

For the Steak
  • 2 lbs. Flank Steak
  • salt & pepper
  • 2 tbsp soy sauce
  • 1 tbsp Worcestershire sauce
For the Salad
  • 1 1/2 cups dry, Bluebird Emmer Farro yields approx. 3 cups cooked.
  • 1 head romaine lettuce chopped
  • 2 small yellow zucchini halved and quartered
  • 1 small bunch asparagus ends trimmed, stems quartered
  • 1 cup sweet corn approx. 1 corn stalk
  • 1 tbsp olive oil
  • salt & pepper to taste
  • 1 cup cherry tomatoes halved
  • 1 cup black beans
  • 1 red bell pepper chopped
  • ½ red onion thinly sliced
  • 1 cucumber chopped
  • 2 tbsp pumpkin seeds
  • 2 chives chopped
  • 1 Hass avocado sliced for topping
For the Spicy Chipotle Garlic Dressing
  • ¼ cup lemon juice or vinegar
  • 1 cup olive oil or avocado oil
  • 2 tbsp mayonnaise
  • 1 chipotle pepper in adobo finely minced
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 clove garlic minced
  • Salt & pepper to taste

Methods

Marinate the Steak
  • Season steak with salt and pepper. Place on a sheet pan and drizzle with half the soy sauce and Worcestershire. Flip and drizzle the rest on the other side. Let marinate while it comes to room temperature.
Cook the Grains
  • On Stovetop: Add 1 1/2 dry grains to 4 cups of water. Cook on simmer for 50 minutes. Cool and set aside.
  • If using a rice cooker, cook grains on brown rice setting with approximately 3 cups of water. Cool and set aside.
Roast & Prep the Vegetables
  • Preheat oven to 400°F. Toss zucchini, asparagus, and corn with olive oil, salt, and pepper. Spread on a baking sheet and roast for 30 minutes until caramelized and tender. Set aside.
Grill the Steak
  • Preheat grill. Cook steak for about 4 minutes per side, or until internal temperature reaches 135°F for medium-rare. Let rest before slicing.
Make the Dressing
  • Whisk together lemon juice, oil, mayonnaise, chipotle pepper, oregano, cumin, and garlic. Season with salt and pepper to taste. Chill until ready to serve.
Assemble the Salad
  • Prep the remaining ingredients: cucumber, bell pepper, onion, avocado.
  • Just before serving, in a large bowl or platter, combine lettuce, cooked and cooled grains, roasted veggies, black beans, tomatoes, bell pepper, onion, corn, cucumber, pumpkin seeds, and chives.
  • Toss salad with dressing (to taste) reserving some of the dressing for the steak. Top salad with sliced grilled steak and avocado. Drizzle with with remaining dressing and serve immediately.
  • Alternatively, you can set all ingredients aside and let everyone build their own salad as they prefer.

Products used

Ancient grain, Emmer Farro, organic whole grain, ancient hulled wheat, regenerative wheat, certified regenified
Organic Whole Grain Emmer Farro
Ancient Whole Grain Blend, Best Rice Replacement, Regenerative Organic Grains, best high fiber grains
Organic Ancient Grain Blend

 

April 4, 2025

Ancient Grain Blend with Tzatziki Sauce & Asparagus

Ancient Grain Blend

Ancient grains, tzatziki, asparagus, Greek yogurt, arugula, Bluebird Grain Farms, vegetarian, Ancient Whole Grain Blend, Spring side dish with farro
Print Recipe
6 servings
A nourishing, Mediterranean Inspired dish featuring Bluebird’s Ancient Whole Grain Blend, creamy homemade tzatziki, fresh asparagus, and arugula—perfect as a light entrée or hearty side. This recipe highlights fresh, whole ingredients and is naturally vegetarian. Copyright: Bluebird Grain Farms

Ingredients

For the Grain Base
  • 1 cup Bluebird's Ancient Whole Grain Blend dry
  • 3 cups stock or water
  • dash salt
  • 2 cups arugula
For the Tzatziki Sauce
  • 1 cup plain Greek yogurt full fat
  • 1/2 cucumber English or Persian recommended
  • 1-2 cloves garlic minced
  • 1 Tablespoon extra virgin olive oil
  • 1 Tablespoon fresh lemon juice or white wine vinegar
  • 1 Tablespoon fresh dill chopped (can substitute mint), optional
  • 1/4 teaspoon salt
  • black pepper to taste
For the Asparagus
  • 1 pound fresh asparagus about 25 stalks
  • salt for boiling water
  • olive oil for tossing
  • sea salt to taste
To Garnish
  • fresh lemons thinly sliced

Methods

Cooking Ancient Grain Blend
  • In a medium pot, bring 3 cups of water or stock to a boil with a dash of salt.
  • Add 1 cup Bluebird Ancient Grain Blend. Return to boil, then reduce heat to a simmer.
  • Cover and cook for 40 minutes, stirring occasionally, until tender.
  • OR: Use a rice cooker (brown rice setting) with 1 cup dry blend to 3 cups water.
  • Let grains cool to room temperature.
Make the Tzatziki Sauce
  • Grate cucumber and squeeze out moisture using a cheesecloth or clean towel.
  • In a bowl, combine yogurt, cucumber, garlic, olive oil, lemon juice, and dill.
  • Season with salt and pepper.
  • Chill for at least 30 minutes to meld flavors.
Prepare the Asparagus (10–15 minutes before serving)
  • Trim the woody ends (1–2 inches) off the stalks.
  • Bring a large pot of salted water to a boil.
  • Boil Asparagus: Thin stalks: 2-3 minutes, Thick stalks: 4–5 minutes
  • Drain and plunge into ice water to stop cooking.
  • Toss with olive oil and sea salt.
Assemble the Dish
  • In a large bowl, mix the cooled grain blend with 1 cup tzatziki sauce and arugula. Reserve the remaining tzatziki for garnishing the asparagus.
  • Spread mixture on a serving platter.
  • Lay the cooked asparagus on top whole grain/arugula mixture.
  • Drizzle with remaining tzatziki sauce on top of asparagus.
  • Garnish with lemon slices. Serve and enjoy!

Products used

Ancient Whole Grain Blend, Best Rice Replacement, Regenerative Organic Grains, best high fiber grains
Organic Ancient Grain Blend
Ancient grains, tzatziki, asparagus, Greek yogurt, arugula, Bluebird Grain Farms, vegetarian, Ancient Whole Grain Blend, Spring side dish with farro
Ancient Grain Blend w/Tzatziki & Asparagus

 

February 27, 2025

Split Emmer Cooking Instructions

Emmer Farro

organic emmer, split emmer, farro, emmer, how to cook split emmer farro, cooking instructions split emmer
Print Recipe
4
Basic preparation of Bluebird Split Emmer farro to be used as side dish or base for soups, salads and other side dishes

Ingredients

  • 2 1/4-2 1/2 cup water or stock
  • 1 cup Bluebird Split Emmer Farro
  • pinch salt

Methods

Stovetop preparation
  • Combine 1 cup Bluebird Split Emmer Farro and 2 1/2 cups water or stock and a pinch of salt in a saucepan.
  • Bring to a boil, then reduce heat and simmer, stirring occasionally, partially covered for 15-20 minutes.
  • Remove from heat, cover fully and let sit for 5 minutes.
Rice Cooker Preparation
  • Combine 1 cup Bluebird Split Emmer and 2 1/4 cups water and a pinch of salt in your rice cooker
  • Cook on the white rice setting until completion.

 

February 27, 2025

Old World Cereal

Emmer Farro

Old World Cereal, How to cook old world cereal, best hot cereal, emmer farro
Print Recipe
4
Basic preparation of Bluebird Grain Farm's Old World Cereal

Ingredients

  • 1 cup Bluebird Old World Cereal Blend
  • 3 cups water (can use milk but you need to pay more attention when cooking!)
  • pinch salt

Methods

Stovetop Preparation
  • Combine 1 cup of Bluebird Grain Farm's Old World Cereal blend with 3 cups of water (or milk if desired) and a pinch of salt in a saucepan.
  • Bring to a boil, stirring frequently.
  • Reduce heat and simmer, stirring frequently for 12-15 minutes or more for more tender cereal.
Overnight preparation
  • Combine Bluebird Old World Cereal and water or milk and let sit overnight (in the fridge if using milk).
  • Heat in the morning with a splash more of liquid. Stir until it reaches desired temperature and enjoy.

 

February 26, 2025

Emmer Farro Cooking Instructions

Emmer Farro

How to cook farro, how to cook Emmer Farro, Whole Grain Farro vs. pearled farro.
Print Recipe
4 1/2 cup servings
Meet the real Farro. The base that nourishes. Not all farro is created equal. Bluebird’s whole grain, single-origin Emmer Farro retains the full bran and germ—delivering higher protein and fiber than pearled farro. And it is a true ancient wheat, unlike much of the “farro” on the market today, which is often blended or made from modern wheat varieties.
Bluebird Emmer Farro takes a bit longer to cook, but the reward is exceptional nutrition, flavor, and texture. This whole grain holds its shape beautifully, never turning mushy. It also stores remarkably well after cooking—making it perfect for meal prep. Cook a batch and refrigerate for up to 7 days to use in grain bowls, salads, soups, or stir-fries.
Beloved by chefs and food service professionals, Emmer Farro maintains its signature toothsome texture even through extended cooking and holding.

Ingredients

  • 1 Cup Bluebird Whole Grain Emmer
  • 2 1/2-4 Cups Water or Broth
  • Pinch of Salt

Methods

To Prepare on the Stovetop
  • Combine 1 cup of Bluebird Whole Grain Emmer Farro, 4 cups of water and a pinch of salt in a saucepan.
  • Bring to a boil and boil for 5 minutes stirring frequently.
  • Cover and reduce heat to a simmer. Cook for 50-60 minutes until grains reach desired tenderness (cook longer if you like a softer grain!).
  • Drain any excess liquid and enjoy warm or cold in many dishes.
Whole Grain Emmer Farro in Rice Cooker
  • Combine 2 1/2 cups water with 1 cup Bluebird Emmer Farro and a pinch of salt in your rice cooker.
  • Set rice cooker to brown rice setting and cook until done.
To prepare in a Pressure Cooker
  • Add 1 cup Bluebird Whole Grain Emmer farro, 2 1/2 cups water or stock and a pinch of salt to a pressure cooker or multi-functional cooker. Secure the lid and set the cooker to "High Pressure" mode.
  • Cook on high pressure for 10 minutes.
  • Once cooking is complete, let the pressure release naturally for about 8-10 minutes.
  • Carefully release any remaining pressure using the vent, then open the lid. Drain off excess liquid.

 

February 24, 2025

Ancient Grain Blend Cooking Instructions

Ancient Grain Blend

How to cook ancient grain blend, Ancient Grain cooking instructions, new grains to add to my diet.
Print Recipe
4
Basic preparation for Bluebird Grain Farm's Ancient Grain Blend-2 cooking options

Ingredients

  • 1 cup Bluebird Ancient Grain Blend
  • 2 3/4-3 cups water or stock
  • pinch salt

Methods

Stovetop Preparation
  • Bring 3 cups of water or stock and a pinch of salt in a saucepan. Bring to a boil.
  • Add 1 cup Bluebird Ancient Grain Blend and return to boil, stirring frequently.
  • Reduce heat, cover and simmer for 40 minutes or until grains reach desired tenderness. (longer for softer grains).
Rice Cooker preparation
  • Combine 1 cup Ancient Grain Blend with 2 3/4 cups water and a pinch of salt in your rice cooker.
  • Set on the brown rice setting and cook to completion.

 

January 23, 2025

Probiotic Winter Grain Salad

Emmer Farro

probiotic winter salad, fiber rich recipe, foods that support your biome, farro salads, firefly kitchen, Emerald City Kraut Recipe
Print Recipe
4 servings
This hearty, nutrient dense salad delivers rich flavor, fiber, and probiotics-perfect for adding a robust, health-focused dish to your winter menu! Choose your local ferments and this simple salad give you that late winter boost. In Washington state our local Methow favorites are Willow Brook Organics handcrafted ferments. In the Greater Seattle Area you can find Firefly Kitchen Ferments at PCC Markets.

Ingredients

  • 1 cup cooked Bluebird Whole Grain Emmer Farro cooled
  • 1/4 cup Firefly's Yin Yang Carrots drained
  • 1/2 cup Firefly's Emerald City Kraut drained and chopped
  • 1 cup lacinato kale finely chopped
  • 1 Tablespoon olive oil
  • kosher salt to taste

Methods

  • Prepare the Grain: Follow Bluebird Grain Farms’ cooking instructions for Whole Grain Emmer Farro. This grain can be cooked in a rice cooker for convenience and prepared up to 3 days in advance. Note: Using Whole Grain Emmer Farro is essential to achieve the full nutritional benefits, including its inherent fiber and rich flavor.
  • Prep the Ingredients: Chop Emerald City Kraut and kale finely to ensure even distribution and ease of serving.
  • Massage the Kale: Use your hands to gently massage the mixture, allowing the kale to soften and absorb the flavors. This step enhances the texture and ensures even seasoning.
  • Combine and Season: Once the farro has cooled, mix it with the carrots, kraut, and chopped kale in a large mixing bowl. Add salt to taste.
  • Enhance with Kraut Juice (Optional): For an extra burst of flavor, incorporate the juice from the kraut to taste. This adds tangy depth.
  • Refrigerate or Serve: The salad improves with time! Serve immediately for a fresh, vibrant dish, or refrigerate for up to 24 hours to let the flavors meld beautifully.

Products used

Ancient grain, Emmer Farro, organic whole grain, ancient hulled wheat, regenerative wheat, certified regenified
Organic Whole Grain Emmer Farro

 

May 16, 2024

Julius’ fried farro & cabbage with lamb middlings

Emmer Farro

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.

Products used

Ancient grain, Emmer Farro, organic whole grain, ancient hulled wheat, regenerative wheat, certified regenified
Organic Whole Grain Emmer Farro

 

August 4, 2023

Chilled Corn and Farro Salad with Cilantro Lime Dressing

Emmer Farro

corn and farro salad, emmer farro
Print Recipe

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.

Products used

Ancient grain, Emmer Farro, organic whole grain, ancient hulled wheat, regenerative wheat, certified regenified
Organic Whole Grain Emmer Farro