Bluebird Ingredient: Emmer Farro

 

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

March 24, 2017

Chicken Posole with Split Farro

Emmer Farro

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6 people
Posole is a delicious, hearty soup that can serve as a full meal unto itself. The split emmer farro’s light texture and quick cooking time is a perfect pair with the traditional hominy in this recipe.

Ingredients

  • 2 cups yellow onion minced
  • 1/4 cup vegetable oil
  • 1 teaspoon garlic minced
  • 2 teaspoons Mexican oregano
  • 1 tablespoon ground cumin
  • 2 tablespoons Mexican chili powder
  • 1 teaspoon jalapeno chili chopped
  • 1/2 cup Bluebird Split Emmer Farro
  • 2 quarts chicken stock
  • 16 ounces roasted tomatoes chopped with juices
  • 10-16 ounce can white hominy drained (I prefer using  traditional dried posole when it is available! I have found that cans of imported hominy vary greatly in sizes, I normally use the larger size of can that you can find in the grocery store)
  • 1 whole roasted or rotisserie chicken meat removed and shredded
  • salt and pepper to taste
Optional Toppings
  • sliced avocado, fresh cilantro and fresh lime

Methods

  • In a medium size stock pot, saute yellow onion in vegetable oil until onions are translucent (about 8 minutes).
  • Add garlic, oregano, cumin, chile powder, and jalapeno. Continue sauteing until spices are thoroughly blended with onion. 
  • Add split farro, chicken stock, tomatoes, hominy, and shredded chicken meat. Add salt to taste. Bring to a boil.  Reduce heat and simmer for 30 to 40 minutes.
  • Turn heat off. Serve and top with fresh avocado, cilantro and fresh lime juice.

Products used

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

February 24, 2017

Curried Vegetable Soup with Split Farro & Tofu

Emmer Farro

Print Recipe
6 people

Ingredients

  • 1 tablespoon olive oil or butter
  • 2 cups sweet onions finely diced
  • 2 quarts vegetable stock or water
  • 2 tablespoons curry spice blend more to taste (Curry is a blend of cumin, coriander, turmeric, mustard, and cayenne)
  • 1 teaspoon garam masala
  • 1 teaspoon fresh ginger grated
  • 1 tablespoon garlic finely minced
  • 1 cup Bluebird Split Emmer Farro
  • 1 bay leaf
  • 2 medium carrots diced
  • 2 medium red peppers roasted, skin & seeds removed, and diced
  • 16 ounces firm tofu
  • 1 medium zucchini cubed
  • 4-6 chard leaves thinly sliced
  • sea salt and freshly ground pepper
  • 2 tablespoons lemon juice freshly squeezed
  • parsley chopped, for garnish

Methods

  • Heat the olive oil or butter in a large pot. Add diced onions and sauté on medium heat until onions are translucent; about 10-12 minutes.
  • Add curry, garam masala, ginger, and garlic, a pinch of salt, and sauté for 5 minutes until spices are incorporated.
  •  Add split farro, sauté for another 5 minutes or until farro starts to “pop”.
  • Add stock, bay leaf, carrots, and roasted peppers. Simmer on medium-high, partially covered for 30 minutes (this soup can continue to cook on a low simmer until it is ready to serve). 
  •  Ten minutes before serving add tofu, zucchini, chard, salt, and pepper to taste.
  • Turn heat off. Add lemon juice and garnish with fresh parsley.

Products used

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

January 27, 2017

Greek Vegetable Pie

Emmer Farro

Print Recipe
6 people

Ingredients

  • 3/4 cup olive oil
  • 2 cups yellow onions finely diced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 2 cups zucchini finely diced
  • 1 cup mushrooms thinly sliced
  • 4 cups baby spinach
  • 2/3 cups feta cheese
  • 1/2 cup Bluebird Split Emmer Farro
  • 2 eggs slightly beaten
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon lemon juice freshly squeezed
  • 1 16 ounce box of Filo Dough (preferably #4) thawed
  • 3/4 cup butter melted
  • salt and pepper to taste

Methods

  • In a small saucepan bring 1 1/4 cups of water to a rolling boil. Stir in  split emmer farro. Simmer on low, covered, for 15 minutes. 
  • Turn heat off,  let sit for 5 minutes. Remove the lid, fluff farro with fork and set aside to cool.
  • In a large skillet heat 2 tablespoons of olive oil and add onion, oregano, and thyme. Sauté over medium heat until onions are translucent (about 10 minutes). Remove and place in a medium size bowl.
  • In the same skillet, heat 2 tablespoons of olive oil. Add zucchini and mushrooms and saute until most of the liquid has evaporated (about 8 minutes). Turn heat off.
  • Before removing from the skillet, incorporate the baby spinach into zucchini and mushroom saute, allowing the warmth to slightly wilt spinach. Transfer saute to the same bowl as the onion.
  • Add feta, split farro, beaten eggs, yogurt, and lemon juice. Stir until all ingredients are combined. Add salt and pepper to taste.
  • Turn oven on to 375 degrees.
  • Combine melted butter and remaining olive oil.  Lightly grease a 9″ x 13″ inch baking pan. 
  • Unwrap Filo from packaging and lay out lengthwise. With kitchen scissors, cut sheets in half. Once cut, filo should fit perfectly into a 9″x 13″ pan. 
  • Place one (1/2) sheet of filo into the pan at a time and brush the top lightly with olive oil/butter. 
  • Layer 1/3rd of the total number of  sheets (about 18-20 sheets), brushing oil/butter mixture in between each sheet. 
  • Add  1/2 of the vegetable filling, spreading it evenly across the pan and gently pushing it down with a spoon (or your hands) to create a even layer. 
  • Repeat the layering process with 1/3rd of the filo dough, brushing oil/butter in between sheets​.  Add remaining vegetables.
  •  Finish pie by adding the final 1/3rd of the filo sheets. Brush the top sheet generously with butter/oil blend.
  • Bake in preheated oven for 50 minutes or until golden brown. Remove from the oven and let pie sit for at least 20 minutes before cutting into squares and serving.

Products used

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

October 21, 2016

Emmer Polenta Puttanesca-Two Ways

Emmer Farro

Print Recipe
6 people

Ingredients

  • 1 1/2 cups Bluebird Cracked Farro Porridge
  • 4 cups broth
  • 1-2 cups water
  • 1-2 tablespoons olive oil extra virgin (optional)
  • 1/2-1 cup Parmesan cheese grated (optional)
  • 1/4 cup olive oil
  • 1 large shallot chopped (or 2 large cloves garlic minced)
  • 1 28 ounce Can tomatoes (whole, diced or crushed)
  • 1 14.5 ounce can fire roasted tomatoes crushed
  • 1 head garlic roasted (bake in foil with 1 teaspoon oil and pinch of salt at 350F for 60 minutes)
  • 2 teaspoons anchovy paste (substitute 2 teaspoons soy sauce for vegetarian version)
  • 1/2 cup black olives chopped (oil cured, kalamata or your favorite)
  • 1/4 cup capers drained and rinsed in cool water
  • 1 teaspoon red pepper flakes (or to taste)
  • 1 tablespoon fresh marjoram chopped (or thyme, rosemary, or a combination)
  • arugula or parsley for garnish. Optional

Methods

Puttanesca Sauce Method
  • Heat a large sauce pan or stock pot over medium heat. Add ¼ Cup olive oil and let heat for 1 minute.
  • Add the shallot or garlic and cook, stirring for 30 seconds.
  •  Add the canned tomatoes and squeeze in the roasted garlic cloves. Add the anchovy paste, chopped olives, capers, red pepper flakes and chopped fresh herbs. Bring to a simmer, then turn heat to medium-low and simmer for 10-20 minutes, stirring occasionally.
For Parmesan Crusted Polenta (begin at least 6 hours ahead)
  • Combine Cracked Emmer, broth and 1 Cup water in a medium sauce pan and bring to a boil over medium high heat.
  • Reduce heat to low and simmer, stirring frequently until very thick, about 20 minutes.
  • Pour polenta into an un-greased lasagna pan and let cool at least 15 minutes, then cover with plastic wrap and refrigerate overnight or for at least 6 hours.
Assembly
  • When sauce is ready & you’re ready to fry the polenta: heat a large skillet over medium heat, add 1 Tablespoon olive oil and let heat for 1 minute.
  • Put grated parmesan onto a plate. Cut polenta into 18 squares
  • lift each square out, pat bottom dry with a paper towel, then set on the parmesan and turn to coat both sides.
  • Place polenta pieces in the hot pan and cook 2-3 minutes on each side, until a golden crust develops. Remove from the pan and serve topped with puttanesca sauce and chopped arugula or parsley to taste.
For Creamy Soft Polenta
  • Combine Cracked Emmer, broth and 2 Cups water in a medium sauce pan and bring to a boil over medium high heat. Reduce heat to low and simmer, stirring frequently until creamy and as thick as you like 15 – 20 minutes.
  • Ladle into bowls and serve topped with puttanesca sauce. Garnish with chopped arugula or parsley, and grated parmesan cheese.

Products used

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

 

July 21, 2016

Artichoke Heart, Kale & Farro Salad

Emmer Farro

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6

Ingredients

  • 2 cups Bluebird Emmer Farro (or substitute Bluebird Einkorn Berries)
  • 4 bunches kale stems removed and coarsely chopped. I like to combine curly kale and Tuscan kale.
  • 1 large shallot
  • 1 14 ounce can artichoke hearts rinsed, quartered and drained (marinated artichokes work well but are not necessary).
  • 2 Tablespoons butter
  • 1/8 cup dry white wine
  • 1 teaspoon dried Italian herbs
  • 1/2 cup feta cheese
  • olive oile extra virgin
  • sea salt to taste
Creamy Artichoke Dressing
  • 1 14 ounce can artichokes rinsed and drained
  • 1/2 cup olive oil extra virgin
  • 3 Tablespoons white balsamic vinegar
  • 2 Tablespoons lemon juice freshly squeezed
  • 2 Tablespoons shallot minced
  • 2 cloves garlic minced
  • 1 teaspoon Italian dried herbs
  • 2 Tablespoons honey mustard
  • salt and pepper to taste

Methods

  • On stove top, in medium size pan, add 2 cups of Emmer or Einka farro to 6 cups of  salted boiling water. Simmer on low (50- 60 minutes for Emmer, 20-25 for Einka). Drain and set aside to cool. This step can be done up to 5 days advance! You can also use a rice cooker to cook farro; use the brown rice setting, 1 cup farro to 1.5 cups of water.
  • Wash and remove stems from kale. Coarsely chop the kale and set aside.
  • Slice one whole shallot into long thin slices. Set aside.
  • In a large saucepan with burner on medium heat add 1 tablespoon olive oil and 2 tablespoons butter.  Add sliced shallot, simmer on low until shallots are translucent (about 8 to 10 minutes).
  • Add Italian herbs and a dash of salt, saute for 2 minutes.
  • Add chopped kale and white wine to pan. With burner still on low, cover the saucepan with a lid to steam kale for  2 to 3 minutes, or until it’s slightly wilted but maintains it structure. Uncover, turn off heat, and transfer immediately to a large bowl to cool.
  • Once Kale mixture is cool add cooked farro to Kale mixture. Mix in quartered artichoke hearts.
Prepare Dressing
  • In blender add 1 can of drained artichoke hearts, olive oil, balsamic vinegar, lemon juice, shallots, garlic, Italian  herbs, honey mustard, salt and pepper. Blend until all ingredients are combined and dressing is smooth.
Complete the Salad
  • Toss dressing with kale and farro about 10 minutes prior to serving.
  • Top salad with Feta cheese. Serve.

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

June 17, 2016

Emmer Farro Salad with Fresh Garden Vegetables

Emmer Farro

Print Recipe
6 people as a side, 4 as a main

Ingredients

  • 3 cups water
  • 1 cup Bluebird Emmer Farro
  • 1/2 cup olive oil to taste
  • 1/4 cup red wine vinegar to taste
  • 1/2 cup red onion chopped
  • 1/2 cup celery or fennel chopped
  • 1/2 cup carrot chopped
  • 1/2 cup cucumber peeled, seeded and chopped
  • 1/2 cup tomatoes seeded and chopped
  • handfuls arugula chopped
  • 2 cloves garlic finely chopped
  • 1 small fresh red chili pepper
  • 2 tablespoons capers drained
  • 1/4 cup flat leaf parsley
  • 1/4 cup basil or mint
  • oil cured black olives for garnish

Methods

  • In a saucepan, bring the water to a boil and salt it lightly. Add the farro, reduce the heat to low, cover, and simmer for 30 to 35 minutes or until the grains are soft but still have some firmness at the center.
  • If the farro is ready but has not absorbed all the water, drain the cooked farro in a sieve.
  • Place the drained farro in a bowl and let it cool.
  • Add the olive oil, vinegar, salt, and pepper to the farro; toss to coat.
  • Fold in the onion, celery or fennel, carrot, and cucumber. Then add the tomatoes, arugula, garlic, and chili, if using. 
  • Add the capers, parsley, and basil or mint, and taste and taste for seasoning. Add more oil, vinegar, salt, or pepper, if you like.
  • Garnish the salad with olives, if using. Serve at room temperature

Products used

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

July 21, 2015

Split Emmer Farro Tabbouleh Salad

Emmer Farro

Print Recipe
4

Ingredients

  • 1 cup Bluebird Split Emmer Farro
  • 1 cup water
  • 1/2 teaspoon sea salt
  • 1 large English cucumber cut into small dice
  • 1/4 cup scallions white only, minced
  • 1 cup cherry tomatoes sliced in half
  • 1 bunch parsley finely minced
  • 3 Tablespoons fresh mint finely minced
  • 1/4 cup kalamata olives minced
  • 1 lemon juiced and zested
  • 1/8 teaspoon cayenne pepper
  • 1/4 cup olive oil extra virgin
  • salt and freshly ground black pepper to taste
  • 1/4 cup feta cheese in small dice (optional)
  • 2 green onions minced (optional)

Methods

  • Add the split farro, water, and kosher salt to a medium saucepot over high heat. Bring to a boil, reduce to a simmer, cover and cook until the farro is tender (about 10 minutes).  Turn heat off and allow split farro to absorb water, keeping the lid on (about 10 more minutes).  Split emmer farro can be cooked in a rice cooker on the white rice setting with a 1 cup split farro to 1.5 cup water ratio.
  • Spread the farro out onto a baking sheet to cool.
  • Meanwhile, in a large mixing bowl, combine the cucumber, parsley, mint, olives, lemon juice, lemon zest, and olive oil.
  • When the farro is cool, mix it into the rest of the ingredients in the bowl.  Season with, cayenne pepper,  salt, and fresh ground black pepper, to taste. 
  • Chill in the refrigerator before serving.    Just before serving, add cherry tomatoes and garnish with the optional feta and minced onions.

Products used

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

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

September 13, 2014

Chopped Rabe & Farro Salad with Honey Mustard Dressing

Emmer Farro

Print Recipe
6
This recipe was inspired by the bountiful amount of fresh cut broccoli rabe that my dear neighbor Barb continues to gift me. The abundance of broccoli, along with my need to creatively find a way to get my kids to eat it, was the inspiration behind this recipe. I think you will find that honey mustard dressing is pretty much the trick for getting kids to eat any vegetable.  This recipe can also be made ahead of time. You can marinate the broccoli, onions, and farro for up to 8 hours before serving time.

Ingredients

  • 1/2 cup Bluebird Emmer Farro
  • 6-8 pieces bacon cooked and crumbled
  • 3 cups broccoli rabe chopped
  • 1/2 cup red onion diced
  • 1 cup pecans or walnuts roasted and coarsely chopped
  • 1/2 cup dried cranberries
  • 1/2 cup frozen peas
  • salt and pepper to taste
Honey Mustard Dressing
  • 1/2 cup Dijon Mustard
  • 3-4 Tablespoons honey
  • 1/4 cup olive oil
  • 2 Tablespoons lemon juice
  • 1 medium clove garlic finely diced

Methods

  • Add 1/2 cup of whole grain emmer farro to 3 cups boiling water. Simmer on medium-low for 45 minutes. Turn heat off. Let grain sit in water for about 5 minutes. Drain excess liquid, set farro aside to cool.
  • In small bowl add together: Dijon mustard, honey, olive oil, lemon juice, and garlic. Whisk vigorsly (3-4 minutes) until all ingredients are thoroughly incorporated. Dressing should be creamy.
  • Chop broccoli rabe (stems and all) into small bite size pieces. Dice onion. Blend rabe and onion in large bowl along with cooled emmer farro.
  • Dress ingredients with 1/2 cup of the honey mustard dressing and stir until well combined (save the remaining dressing for later).  Place marinating rabe in refrigerator for at least 30 minutes (this can marinate 2-3 hours before serving).
  • While the blend is in the refrigerator; cook slices of bacon until browned. Turn off heat. Place strips of bacon on a paper towel and allow slices to cool. Crumble into small pieces, set aside.
  • Reserve 1 tablespoon of bacon grease in cast iron skillet. Roast whole nuts in bacon grease until browned, cool in separate bowl then chop coarsely. 
  • Set aside bacon, nuts, cranberries and frozen peas until ready to serve. Peas should remain in the freezer until salad is ready to serve.
  • Set aside bacon, nuts, cranberries and frozen peas until ready to serve. Peas should remain in the freezer until salad is ready to serve.
  • If salad seems dry, add remaining dressing or a little extra olive oil. Top with crumbled bacon. Serve alone or on top of freshly picked greens.

Products used

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

January 4, 2014

Spiced Farro Pudding

Emmer Farro

Print Recipe
4 servings
Recipe by Bluebird Grain Farms

Ingredients

  • 1 cup Bluebird Grain Farms Cracked Farro Porridge
  • Pinch sea or kosher salt
  • ½ teaspoon cardamom
  • 3 cups whole milk
  • ½ cup sugar
  • ½ teaspoon vanilla
  • ½ cup cream
  • 1 teaspoon rosewater optional
  • ¼ cup pistachios roasted for 6 minutes at 325 degrees and chopped

Methods

  • Place the Farro Porridge in a medium saucepan over medium – medium high heat. Toast for 5 minutes, stirring occasionally.
  • Add the salt and cardamom and stir to incorporate. Then add the milk, sugar, and vanilla and stir. Bring to a simmer and reduce the heat so that the pudding is simmering lightly. Simmer for 15 minutes, stirring frequently.
  • Turn off the heat and mix in the cream and rosewater. Let the pudding sit for 5 minutes to absorb most of the liquid.
  • Serve topped with chopped roasted pistachios.
    To reheat, just add a bit more milk to the pan or dish with the pudding, cover, and heat over low heat until hot.

Products used

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

January 4, 2014

Cracked Farro Pudding

Emmer Farro

Print Recipe
Courtesy of Main Market Co-Op , Spokane

Ingredients

  • 2 cups Bluebird Grain Farms Cracked Farro Porridge
  • 2 1/2 cups whole milk
  • 2 1/2 cups half and half
  • 1 cup sugar
  • 2 teaspoons vanilla
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmug
  • 1/2 cup apricots dried
  • 1/2 cup dates dried
  • 1/2 cup cranberries dried

Methods

  • Place cracked farro, milk, half and half, sugar, cinnamon, nutmeg and a pinch of salt in a saucepan. 
  • Bring pudding to a boil then lower temperature to a simmer and stir frequently with a wooden spoon. Cook for roughly 20-25 minutes. We are looking for a consistency where a spoon is just able to stand up in the pudding.
  • Once this consistency is reached, remove pudding from the stove. You can choose to blend in dates, apricots and cranberries and serve warm or at room temperature.
  • To store, let pudding cool, covered for up to 15 minutes then press plastic wrap directly on surface of the pudding and refrigerate for up to 2 days.
  • Top with dates, apricots and cranberries just before serving. This can be an extra special breakfast or served as a dessert.

Products used

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