Bluebird Ingredient: Emmer Farro

April 21, 2021

Farro Risotto with Onion Cream, Preserved Lemon, and Spinach

Emmer Farro

Print Recipe
2 servings

Ingredients

  • pinch sea salt plus more to taste
  • 1 cup Bluebird Emmer Farro
  • 2 tablespoons olive oil divided
  • 1 medium yellow onion coarsely chopped
  • 1/2 cup white wine dry, or stock of any kind
  • 2 teaspoons garlic minced
  • ground pepper to taste
  • 4 cups spinach loosely packed (about 1 bunch)
  • 1 tablespoon preserved lemon peel thinly sliced (Preserved lemons can be found online or at well-stocked groceries. In a pinch, regular lemon will do.)
  • 1/4 cup Parmesan cheese freshly grated or 2 tablespoons nutritional yeast

Methods

  • Fill a medium saucepan with water, ad a hearty pinch of salt, and set over high heat. Cover and bring to a boil.
  • Add the farro, cover, and turn the heat down to a simmer. Cook for 1 1/2 hours- it should be toothy but not too crunchy. 
  •  Drain the farro and set it aside to cool in a large bowl.
  • While the farro is cooking, in a large saute pan over low heat, add half of the olive oil and the onions and “melt” them by slowly cooking them until soft without letting them brown, about 20 minutes.
  • Add the wine and continue cooking for about another 20 minutes. The onions will be very soft and a small amount of liquid will remain in the pan.
  •  Add the garlic to the pan and cook for 4 to 5 minutes. 
  •  Taste for salt and pepper and scrape the onions and liquid into a blender.  Puree on high until the onions are smooth. Set aside.
  • Using the same large saute pan, add the remaining olive oil and the cooled farro. Cook over low heat, stirring frequently, until the farro is hot.
  • Stir in the onion puree, spinach, parsley, preserved lemon, and parmesan.
  •  Stir until well-combined and warmed through. taste for salt and pepper, adjust the seasoning if desired, and serve.

Products used

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

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

 

January 27, 2021

Beet & Vegetable Farro Soup

Emmer Farro

Print Recipe
4 people

Ingredients

  • 1 tablespoon olive oil extra virgin, or safflower oil
  • 1 large onion
  • 5 cloves garlic minced
  • 2 stalks celery diced
  • 2 carrots diced
  • 2 tablespoons tomato paste
  • 5 cups water or vegetable stock (or half of each)
  • 3 cups beets tops removed, not peeled, sliced
  • 1/2 tablespoon fresh dill or dried
  • 1/2 cup Bluebird Split Emmer Farro
  • 1/4 cup fresh lemon juice
  • 1 lemon zested fine
  • sour cream or plain yogurt optional topping
  • 1 egg hard boiled, sliced for topping

Methods

  • Heat a heavy soup pot over medium heat. Add the oil and onion, stir, cover, and sweat the onion until soft.
  •  Add the garlic, celery, and carrots and cook for 5 minutes, stirring often.
  • Add the tomato paste and mix well, continuing to cook for another minute.
  • Gradually add the water or stock, beets, and dill. Bring to a boil, reduce the heat, cover, and simmer for 20 minutes.
  • While the soup is cooking, in a separate small pan add 1/2 cup of split emmer farro to 1 1/2 cups of water.  Simmer on low for 20 minutes, covered, until moisture is gone.
  • Puree 1 cup of the soup with the split emmer farro, lemon juice, and zest. 
  • Stir back into the soup pot. Add salt to taste.
  • Serve with a dollop of sour cream or plain yogurt if desired. Garnish each serving with parsley and sliced hard boiled egg.

Products used

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

July 22, 2020

Chive Farro Fritters with Lemon Yogurt Dressing and Fresh Greens

Emmer Farro

Print Recipe
5

Ingredients

  • 1 cup Cracked Farro Porridge
  • 1/2 cup Greek yogurt
  • 1 large egg
  • 3 tablespoons fresh chives minced
  • 2 cups Gruyere cheese shredded (about 6 ounces)
  • 1/2 teaspoon freshly ground pepper
  • 3/4 cup Japanese panko bread crumbs
  • Salt to taste
  • Olive oil
  • 2-3 bunches fresh salad greens washed and ready to serve
Lemon Yogurt Dressing
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon lemon juice freshly squeezed
  • 2 cloves garlic minced
  • 1 tablespoon good olive oil
  • Salt to taste
  • extra lemon juice to taste
  • 1 tablespoon chives
  • olive oil

Methods

  • On stovetop bring 3 cups of water and a pinch of salt to a rolling boil. Add 1 cup of cracked farro porridge, turn heat to a low simmer. Cook, stirring occasionally, for 15 minutes until all the water is absorbed and cooked grain begins to bubble. Turn heat off and continue to stir, allowing steam to escape and porridge to significantly cool (about 20 minutes).
  • While cracked farro is cooking and cooling, whisk together yogurt, egg, fresh chives, Gruyere, pepper, and a pinch of salt.  Add cooled porridge, stir to incorporate all the ingredients.  Cover and refrigerate up to 2 hours until firm.
  • When ready to cook cakes, heat oven to 250 degrees F.
  • Spread the panko in a shallow dish.  Heat 3 to 4 tablespoons of olive oil in a skillet over medium to low heat.
  • Form balls of the cracked farro mixture using a large tablespoon. Pat balls into patties about 3 inches in diameter and 3/4 inch thick. Lightly place the patties in the panko, turning once to coat.
  • Place patties all at once into the hot oil and cook for about 3 to 4 minutes on each side until cakes are crisp and browned.
  • Place patties on a sheet pan keep warm in the oven for up to 30 minutes. Continue to cook remaining batches, adding oil as necessary.
  • Distribute greens evenly onto plates. Place two to three cakes on top of greens. Top farro cakes with lemon yogurt dressing dressing. Squeeze lemon and sprinkle olive oil on top of cakes and greens. Dash with fresh chives. Serve warm.
Lemon yogurt dressing
  • In Cuisinart or by hand blend in a small bowl: yogurt, lemon juice, minced garlic, and olive oil and salt until uniform. Refrigerate until ready to serve.

Products used

Ancient grain, Emmer Farro, organic whole grain, ancient hulled wheat, certified regenified, regenerative cereal, regenerative wheat
Organic Cracked Farro Porridge

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

April 21, 2020

Quick Emmer Risotto with Beets, Walnuts and Creme Fraiche

Emmer Farro

Print Recipe
6 people
This recipe is especially delicious with beets that have their greens attached. If your beets do not have fresh-looking greens, you can use 1 bunch of chard. Vary the recipe by crumbling on some cheese instead of crème Fraiche. I like Estrella’s Winochee River Blue, feta, or Beecher’s Cheese Curds.

Ingredients

  • 1 bunch beets with greens
  • 2 tablespoons butter or oil
  • 6 large cloves garlic chopped
  • 1 1/2 cups Bluebird Cracked Farro Porridge
  • 1/2 cup white wine
  • 3 1/2 cups vegetable broth
  • 1/4 cup fresh parsley chopped
  • salt and pepper to taste
  • 6 ounces creme fraiche or sour cream
  • 1 cup walnuts toasted and chopped
  • 3 teaspoons toasted walnut oil

Methods

  • Chop the beets from their greens, scrub beets under running water and trim off any rough spots or root hairs with a sharp knife (no need to completely peel).
  • Chop beets into roughly 1/2 inch pieces.
  • Wash the beet greens, trim off the stems, and chop the leaves into 1/2 inch strips.
  • Heat a large pot over medium heat. Melt the butter and add the garlic. Sautee for 1 minute, stirring frequently.
  • Add the Cracked Emmer and cook, stirring frequently for 4 min. to toast the grains. Add wine and stir until absorbed (30 seconds). Add 1 cup of broth and the chopped beets. Stir until absorbed (1 min), then add 1 cup of broth and stir frequently until mostly absorbed (4 min).
  • Repeat with 1 more cup of broth. Cook for 4 min. then add the beet greens and the last ½ cup of broth and cook 4 min. more. 
  • Taste and add salt & pepper as needed. Stir in parsley and serve hot or warm, topping each portion with 1-2 Tb. of crème Fraiche, about 2 Tb. toasted walnuts, and drizzle with toasted walnut oil (~ ½ tsp. per serving).

Products used

Ancient grain, Emmer Farro, organic whole grain, ancient hulled wheat, certified regenified, regenerative cereal, regenerative wheat
Organic Cracked Farro Porridge

 

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

February 11, 2019

Farro & Vegetable Winter Casserole

Emmer Farro

Print Recipe
6 people

Ingredients

  • 1 cup Bluebird Emmer Farro
  • 2 cups sweet potatoes diced in 1-inch cubes
  • 1 cup sweet onion diced
  • 2 large cloves garlic finely diced
  • 1 large bunch spinach chopped and steamed (or 10 ounce package of frozen spinach-thawed)
  • 2 cups milk
  • 6 eggs whisked with 1 tablespoon water
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup Parmesan cheese grated, divided
  • 2 cups Gruyere or Fontina Cheese grated, divided

Methods

  • Preheat oven to 350 degrees F. Oil an 11 x 7 inch baking dish.
  • Rinse Emmer farro and place in a saucepan, with 4 cups of water and a pinch of salt.
  • Bring to a boil, reduce to a simmer, cover and cook for 45 minutes. Drain excess water and set aside to cool.
  • While Emmer is cooking chop and lightly steam 1 large bunch of spinach for 2-3 minutes. Set aside.
  • Heat olive oil in a skillet over medium heat. Add onions and cook until translucent.
  • Add potatoes. Cook, stirring occasionally, for 8 to 10 minutes until just tender.
  • Add the garlic and cook for 2 minutes.
  • Move contents into a medium-size bowl and stir in 1/2 cup Parmesan and 1 cup of Gruyere until fully incorporated. Set aside.
  • Spread the cooked Emmer farro on the bottom of the baking dish for the first layer. 
  • For the second layer spread the steamed spinach over the emmer.
  • For the third layer, spread the potato mixture over the spinach.
  • In a separate bowl, whisk together the milk, eggs, salt, paprika, and pepper. 
  • Pour evenly over the potatoes and stir gently to incorporate the eggs.
  • Top the dish with the remaining Parmesan cheese and grated Gruyere. 
  • Bake 25-30 minutes. Place under the broiler for 3-4 minutes for a crisp, golden-brown crust. Serve hot.

Products used

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

December 30, 2018

Bluebird Farm Chili

Emmer Farro

Print Recipe
8 people

Ingredients

  • 1/4 cup vegetable oil
  • 1 medium yellow onion finely chopped
  • 2 pounds ground beef
  • 1 cup Bluebird Split Emmer Farro Or substitute equal amount of Bluebird Potlatch Pilaf
  • 1/4 cup chili powder
  • 1 tablespoon cumin
  • 2 tablespoons tomato paste
  • 2 tablespoons paprika
  • 2 teaspoons kosher salt plus more to taste
  • 6 cloves garlic finely chopped
  • 2 28 ounce cans diced tomatoes with liquid
  • 2 15 ounce cans pinto beans with liquid
  • 2 large carrots sliced into thin rounds
  • freshly ground black pepper to taste
For Garnish
  • 1 tablespoon red onion finely chopped
  • 1 tablespoon cilantro chopped
  • 1 medium avocado sliced

Methods

  • Heat oil in a 6-qt. saucepan over medium-high heat. Add onion, and cook until soft, about 6 minutes.
  • Add beef and split farro, cook, stirring, until browned, about 15 minutes.
  • Add chili powder, cumin, tomato paste, paprika, salt, and garlic, and cook, stirring, until browned and incorporated, about 2 minutes. 
  • Add tomatoes, and bring to a boil; reduce heat to medium-low. 
  • Add beans and carrots and cook, stirring often, for about 1 hour; season with salt and pepper to taste.
  • Garnish with red onion, avocado and cilantro.

Products used

organic emmer, farro, organic ancient grains, regenerative wheat, certified regenified
Organic Split Emmer Farro
Potlatch Pilaf, Split Emmer Farro, Wild Rice, Bluebird Pilaf Blend, Organic Wild Rice, organic emmer, Ancient Grain
Organic Potlatch Pilaf

October 26, 2017

Farro Stuffing with Winter Greens and Apples

Emmer Farro

Print Recipe
Get ready for Thanksgiving!  Here’s an awesome stuffing recipe that forsakes the usual white bread cubes and instead features seasonal vegetables and our whole grain emmer farro.

Ingredients

  • 2 cups Bluebird Emmer Farro
  • 10 cups chicken stock
  • 2 bunches Swiss chard
  • 2 bunches kale
  • 1/4 cup olive oil
  • 2 tablespoons garlic minced
  • 1 teaspoon salt
  • 6 slices bacon chopped
  • 1 large onion chopped
  • 2 teaspoons dry rosemary
  • 1/2 teaspoon fresh ground pepper
  • 1 large apple peeled, cored and chopped
  • 1 cup golden raisins
  • 1 cup parsley chopped
  • 1 cup pine nuts
  • 2 cups parmesan cheese shredded
  • 2 large lemons zested

Methods

For the Farro
  • Place the farro and 8 cups of chicken stock in a large stock pot. Bring to a boil and cook, stirring occasionally, for 50 minutes. The farro will be cooked through but still slightly chewy.
  • Drain the farro and set aside. (Do ahead tip: The farro can be prepared up to three days in advance. Refrigerate until needed.)
Prepare the Greens
  • Wash the Swiss chard and kale, strip the leaves from the stems.
  • Chop coarsely and set aside.
  • Discard the kale stems. Chop the Swiss chard stems and set aside. (Do ahead tip: The greens can be prepared up to two days in advance. Refrigerate until needed.)
  • In a large dutch oven or pot with a lid, heat 1/4 cup olive oil over medium high heat. Add the garlic and sauté for 30 seconds.
  • Add the greens, along with 2 cups of chicken stock and 1 teaspoon salt. Cover the pot and cook, stirring occasionally, for 25 minutes. Remove from heat and set aside.
Prepare the Stuffing
  • In a large pan, sauté the bacon until it is cooked, but not crisp.
  • Add the onion, rosemary, and black pepper. Cook until the onions are limp, about 2 minutes.
  • Stir in the apple, raisins and pine nuts, and parsley, then remove from heat and set aside.
  • In a large bowl, stir together the farro, greens, onion mixture, Parmesan cheese, and lemon zest. Taste and adjust seasonings as desired. 
  • Gently spoon the stuffing into the cavity of a turkey (or a chicken) and cook until the internal temperature of the thickest part of the thigh reaches 165-170 degrees.
  • Cook the remaining stuffing in a casserole dish with a tight fitting lid. Bake at 400 degrees for 45 minutes.
  • This also makes a wonderful side dish for a roast or leg of lamb.

Products used

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

 

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

 

May 31, 2017

Meat and Grain Loaf

Emmer Farro

Print Recipe
4 people
Adding Split farro to traditional meatloaf brings texture and a sweet nutty flavor. Its amazing ability to absorb flavors make it an ideal filling pair with the onions, Italian seasoning, and ground beef. Don't have enough ground beef? Add split farro to stretch your recipe! Try split farro in your favorite meatball or vegetarian burger patty recipe.

Ingredients

Meatloaf Ingredients
  • 1 tablespoon olive oil plus extra for the pan
  • 2 cups yellow onion chopped
  • 2 teaspoons Italian Seasoning
  • 2 teaspoons sea salt
  • 1 cup Bluebird Split Emmer Farro
  • 2 cups apple juice or cider
  • 1 1/2 pounds ground beef
  • 1/2 cup Panko bread crumbs
  • 2 large eggs beaten
  • 2 tablespoons flat leaf parsley chopped
Glaze Ingredients
  • 1/2 cup apple juice
  • 3 tablespoons tomato paste
  • 1 tablespoon honey
  • 1 tablespoon honey mustard

Methods

  • Heat oven to 325 degrees.  Thoroughly oil a medium size bread pan.
  • On stove top place 1 cup of split emmer farro in 2 cups of  apple juice, bring to a boil.  Cover with a lid and turn heat to a simmer.  Cook for 15 minutes.  Turn heat off and let split farro sit for 5 minutes covered. Place split emmer in a separate bowl or on a cookie sheet and allow it to cool.
  • This step can be done a few days in advance.  You can also cook split emmer in a rice cooker; use the white rice setting.  
  • In a medium size saucepan heat olive oil over medium heat.   Add onions and Italian seasoning, saute onions until they are translucent (about 8 minutes).  Set aside.
  • In medium size bowl combine ground beef, cooled split emmer (about 2 cups),  bread crumbs, beaten eggs, and sea salt. 
  • When ingredients are thoroughly blended, place meat/farro blend into the oiled bread pan. Press ingredients  with your hand so that the ground beef/farro blend assumes the shape of the loaf pan.
  • Place a sheet of parchment paper on a cookie sheet. Invert loaf onto parchment paper. 
  • Cover the top of the loaf with the tomato paste glaze (see below). Place loaf  in a heated oven for 1 hour or until loaf reaches the internal temperature of 160 degrees.
Glaze Instructions
  • In small saucepan combine apple juice, tomato paste, honey and mustard.  Heat ingredients and reduce slightly, about 2 to 3 minutes  Turn heat off.
  • Once meatloaf is cooked, top with chopped parsley and serve warm

Products used

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