Bluebird Ingredient: Emmer Farro

 

July 12, 2019

Bow Hill's Pickled Blueberry Farro Salad

Emmer Farro

Bow Hill farro salad
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, best Einkorn brand
Organic Whole Grain Einkorn Berries

 

February 11, 2019

Farro & Vegetable Winter Casserole

Emmer Farro

Farro and vegetable winter casserole, emmer farro, organic ancient grain recipe
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

chili, whole grain
Print Recipe
8 people
Bluebird ancient grains deliver protein, fiber, and staying power to Bluebird Farm Chili. Their whole, unrefined structure adds texture and nourishment, making each pot more satisfying and generous.

Ingredients

  • 1/4 cup olive 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, Bulgur wheat, cracked farro wheat
Organic Split Emmer Farro
Potlatch Pilaf, Split Emmer Farro, Wild Rice, Bluebird Pilaf Blend, Organic Wild Rice, organic emmer, Ancient Grain, whole grain blend
Organic Potlatch Pilaf

 

October 26, 2017

Farro Stuffing with Winter Greens and Apples

Emmer Farro

Farro Stuffing, Emmer Farro, Best Stuffing recipe
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

Minestrone soup with farro, best minestrone recipe, 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, best Einkorn brand
Organic Whole Grain Einkorn Berries

 

May 31, 2017

Meat and Grain Loaf

Emmer Farro

Meat and Grain Loaf, split emmer farro, best meatloaf recipe
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, Bulgur wheat, cracked farro wheat
Organic Split Emmer Farro

March 24, 2017

Chicken Posole with Split Farro

Emmer Farro

Chicken Posole Recipe, split emmer farro, organic emmer
Print Recipe
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, Bulgur wheat, cracked farro wheat
Organic Split Emmer Farro

 

February 24, 2017

Curried Vegetable Soup with Split Farro & Tofu

Emmer Farro

Curried Vegetable Soup, Split Emmer, Organic Farro, Farro soup recipe
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, Bulgur wheat, cracked farro wheat
Organic Split Emmer Farro

 

January 27, 2017

Greek Vegetable Pie

Emmer Farro

Greek vegetable pie
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, Bulgur wheat, cracked farro wheat
Organic Split Emmer Farro

 

July 21, 2016

Artichoke Heart, Kale & Farro Salad

Emmer Farro

emmer, salad, recipe
Print Recipe
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, best Einkorn brand
Organic Whole Grain Einkorn Berries

 

June 17, 2016

Emmer Farro Salad with Fresh Garden Vegetables

Emmer Farro

emmer 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, Bulgur wheat, cracked farro wheat
Organic Split Emmer Farro