Bluebird Ingredient: Emmer Farro

 

January 4, 2014

Old World Cereal with Cinnamon, Vanilla and Walnuts / Dried Fruit

Emmer Farro

Old World Cereal, Organic hot cereal
Print Recipe
4 servings
Adapted from Culinary Institute of American – IA Healthy Cooking cookbook Dover Point Gourmet-Private Chefs – Chef Peter Witt

Ingredients

  • 3 cups water or skim milk
  • 1 cup Old World Cereal from Bluebird Grain Farms
  • 1/2 cup fruit see notes dried fruits
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon vanilla extract
  • 1 teaspoon honey
  • 4 ounces walnuts chopped

Methods

  • Bring the milk or water to a boil in a medium saucepan. Gradually add the old world cereal, stirring constantly. Simmer them, stirring frequently, until thickened, about 15- 20 minutes, depending on how hot the boiling water is to start the process.
  • Stir the salt, fruits, cinnamon/vanilla extract into the cereal and simmer until the cereal has absorbed the liquid up to an additional 10 minutes.
  • Serve in heated bowls and drizzle 3/4 teaspoon of honey on each portion and add 1 ounce of walnuts to each bowl.
  • Notes: A great alternative to Quaker Oats and Steel Cut Oats the spices add a new dimension to hot cereal without adding calories.
    Portion information: 3 1/4 ounces or 90 grams
    Steel cut oats, scotch oats or irish oatmeal are all names for groats that have been cut into 2-3 pieces and not rolled. They take longer to cook than rolled oats and have a chewy texture.
    Use a variety of dried fruits such as cherries, blueberries, currants, cranberries, apricots, dates, figs, raisins, or prunes

Products used

Old World Cereal, Organic Grain Cereal, Emmer farro, Hot cereal, heritage cracked rye, brown flaxseed, regenerative wheat
Organic Old World Cereal Blend

 

January 3, 2014

Farro, Asparagus and Tuna Wraps

Emmer Farro

Print Recipe
4 people
Food rolled in an edible wrapper and eaten by hand is a tradition in many cuisines, including Chinese mu shu and Mexican burritos. The Ancient idea takes a modern twist in the proliferation of restaurants serving WRAPS. Serve the wrap as an appetizer or for a quick lunch. This recipe makes 4 half sandwich wraps. If you are making a vegan wrap substitute avocados for the Tuna. Mix the avocado, lime juice and garlic into a coarse puree. Then substitute avocado mixture for the Tuna.

Ingredients

  • 12 asparagus remove woody stems. Minimum 3 spears per wrap
  • 1/2 cup Bluebird Split Emmer Farro
  • 8 ounces tuna in water
  • 4 tortillas
  • 1/2 cup red onion diced
  • 1/4 cup yellow mustard
  • 1/2 cup yogurt plain, low fat
  • 1/4 cup Ranch salad dressing
  • 1/4 cup cilantro leaves
  • salt and pepper to taste
  • 1/4 cup Asiago cheese grated
  • 1 avocado if using instead of tuna mix with tablespoon lime juice and minced garlic
  • 1/4 cup kalamata olives pitted and chopped
  • 1/4 tablespoon garlic minced, optional

Methods

  • Remove tough ends of asparagus by snapping or cutting the woody ends off the spears.
  • In medium sauce pan over high heat bring 2 inches of water to a boil. Place the asparagus in the steamer, cover and steam until tender 1-3 minutes.
  • Check asparagus if they need more steaming increment by 1 minute up to a max of 6 minutes. When completed with steaming remove the asparagus and immediately rinse in cold water to stop the cooking. Drain thoroughly.
  • Cook the Farro in hot boiling water with a pinch of salt. Reduce heat to simmer for about 15 minutes to completely cook the Split Farro.
  • Let farro cool for a few minutes before adding Yogurt.
    In a small bowl stir together the split farro and yogurt to mix well. Let it stand and cool before mixing with Tuna Mixture
  • Put the tuna in a bowl. Add the mustard and ranch dressing. Also add the diced onion and grated asiago cheese. Mix to combine. Add pinch of salt and pepper as needed
  • You can then mix the split farro/yogurt mixture with the tuna mixture. This is insuring that all the ingredients are mixed into the sandwich spread.
  • Heat a dry large frying pan (not one with a nonstick surface) over medium heat. One at a time heat the tortillas in the hot pan until softened about 20 seconds per side.
  • Lay the tortilla flat on a clean work surface. Spread on the tuna/farro mixture equally on each half of the tortillas.
  • Lay the asparagus spears and cilantro on top of the tuna/farro mixture
  • Fold in both sides and the bottom of each tortilla up over the filling, then Roll to close. If made in advance cover with plastic wrap and refrigerate for up to 1 hour. Return to room temperature before serving.
  • To Serve, Cut each Wrap in half crosswise.

Products used

organic emmer, farro, organic ancient grains, regenerative wheat, Bulgur wheat, cracked farro wheat
Organic Split Emmer Farro

 

January 3, 2014

Fall Farro Salad with Beets, Beet Greens, and Feta

Emmer Farro

Farro Salad, Beet, Arugula Salad with Grain, Best Whole Grain Salad, High fiber Salad
Print Recipe
8

Ingredients

  • 1 cup Bluebird Emmer Farro soaked for one hour in water and drained
  • 2 medium beets cooked, reserve beet greens and cook as directed below
  • salt preferably kosher salt to taste
  • 2 Tablespoons sherry vinegar
  • 1 teaspoon balsamic vinegar
  • 1 small clove garlic minced or pureed
  • 1 teaspoon dijon mustard
  • 1/2 cup olive oil extra virgin (or substitute 1-2 tablespoons walnut oil for part of the olive oil)
  • 1/2 cup walnut pieces broken
  • 2 ounces feta or goat cheese crumbled
  • 1/4 cup fresh herbs (any combo of parsley, tarragon marjoram, chives, mint) chopped

Methods

  •  Bring 2 quarts water to a boil in a medium saucepan. Fill a bowl with ice water. When the water comes to a boil, add salt to taste and the beet greens. Blanch for two minutes, and transfer to the ice water. Allow to cool for a few minutes, then drain and squeeze out excess water. Chop coarsely and set aside.
  • Bring the water back to a boil, and add the farro. Reduce the heat, cover and simmer 45 minutes, stirring from time to time, or until the farro is tender. Remove from the heat and allow the grains to swell in the cooking water for 10 minutes, then drain.
  •  While the farro is cooking, make the vinaigrette. Whisk together the vinegars, salt, garlic and mustard. Whisk in the oil(s). Add to the farro.
  • Peel and dice the beets and add, along with the beet greens, feta or goat cheese, herbs and walnuts.
  • Toss together, and serve warm or room temperature with a little more cheese sprinkled over the top if you wish.

Products used

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

 

January 3, 2014

Mushroom Soup with Split Emmer Farro

Emmer Farro

mushroom soup with split emmer farro, split emmer, emmer farro
Print Recipe
4 people

Ingredients

  • 4 tablespoons butter
  • 2 cups yellow onions diced
  • 1/2 cup Bluebird Split Emmer Farro
  • 2 pounds mushrooms sliced
  • 1 teaspoon sea salt
  • 2 teaspoons dried dill plus extra for topping
  • 1 tablespoon paprika
  • 2 teaspoons fresh lemon juice
  • 2 cups vegetable or chicken stock
  • 1 cup dry white wine
  • 1 cup milk or cream
  • black pepper to taste
  • 1/2 cup sour cream
  • fresh parsley minced

Methods

  • In a Dutch oven melt the butter.
  • Add onions, saute over medium heat until translucent, about 5 minutes.
  • Add mushroom, salt, dill, and paprika. Saute until mushrooms release their moisture (about 8 minutes).
  • Add split farro. Stir well and cover. Let cook for about 10 minutes, stirring occasionally.
  • Stir in lemon juice, stock, and white wine. Cover and cook about 20-25 minutes, stirring often.
  • Stir in milk; add black pepper to taste and more salt if needed.
  • Pulse ingredients quickly with an immersion blender, careful to not over blend, leaving chunks of mushrooms for texture.
  • Whisk in the sour cream. Do not boil or cook on high heat. Gently keep warm until ready to serve.
  • Top with freshly minced parsley and sprinkle with dried dill. 

Products used

organic emmer, farro, organic ancient grains, regenerative wheat, Bulgur wheat, cracked farro wheat
Organic Split Emmer Farro

 

January 3, 2014

Fresh Herbs & Farro Salad

Emmer Farro

fresh herbs and farro salad, emmer farro, whole grain salad recipe
Print Recipe
6

Ingredients

  • 1 cup Bluebird Emmer Farro
  • 1 small red onion finely chopped
  • 2 cloves garlic finely chopped
  • 2/3 cup fresh herbs chopped (any combo of oregano, marjoram, mint, parsley, chives)
  • 2 Tablespoons olive oil
  • 3 Tablespoons red wine vinegar
  • 1 teaspoon honey
  • pinch red pepper flakes
  • salt and pepper to taste

Methods

  • Measure five parts liquid to one part farro, boil gently for 50-60 minutes in salted water or stock. Farro is done when it’s tender, but still has a slight bite similar to al dente pasta. It doesn’t soak up the liquid as rice does, but expands and cooks in the ample liquid. Drain off excess when the farro is done.
  • Finely chop the onion, garlic and fresh herbs, set aside
  • Mix together in a bowl: 2 T olive oil, 3 T red wine vinegar, 1 t honey, a pinch of red pepper flakes, salt and pepper. 
  • Add onions and garlic to olive oil and vinegar mix while farro cooks. 
  • When farro is done, drain and mix thoroughly with dressing and all of the freshly chopped herbs. 
  •  An assortment of embellishments would complement this salad: a pinch of cumin, golden raisins, dried cherries, chopped nuts, or enjoy it simply with the herbed dressing.

Products used

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

 

January 3, 2014

Emmer Farro with Arugula & Goat Cheese

Emmer Farro

farro with arugula, grain salad, best side salad
Print Recipe
4 people

Ingredients

For the Farro
  • 1 cup Bluebird Emmer Farro
  • 3 cups water
  • 1/2 teaspoon salt kosher or sea salt
For the Dish
  • 1 medium cucumber chopped
  • 1 tablespoon olive oil extra virgin
  • 3 ounces goat cheese softened
  • 1 tablespoon balsamic vinegar
  • salt and pepper to taste
  • 1 medium shallot peeled and chopped
  • 2 cups arugula chopped

Methods

To Cook the Farro
  • 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. Drain excess water.
To Finish
  • Place the warm cooked farro in a large mixing bowl and add the olive oil and balsamic, stir to mix well.
  •  Add chopped shallot, arugula, cucumber and chevre and stir to combine all ingredients.
  • Season to taste with sea salt and fresh cracked pepper. Serve warm or chilled

Products used

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

January 3, 2014

PCC Natural Markets' Methow Valley Salad

Emmer Farro

PCC Methow Valley Salad, emmer farro, best farro salad
Print Recipe
2 people
PCC Deli’s Methow Valley Salad has won the hearts of many. Hearty, fresh greens mixed with herbs and Bluebird’s signature Farro.

Ingredients

  • 1/2 cup Bluebird Emmer Farro
  • 1 cup water
  • 1 1/2 teaspoon salt
  • 3 Tablespoons lemon juice
  • 1 teaspoon garlic minced
  • 1 teaspoon dried dill weed
  • 1 teaspoon dried basil
  • 1 teaspoon black pepper
  • 1/4 cup olive oil
  • 1/4 cup basil oil
  • 1/4 pound roma tomatoes diced into 1/2 inch half moons
  • 1/4 cup carrots shredded
  • 1/3 pound chard and kale mixed (equal parts green kale, red kale and red chard, stems removed, cut into 1 inch pieces)

Methods

  • Soak farro in water overnight.
  • Bring water, pre-soaked farro, and 1/2 teaspoon salt to a boil.
  • Reduce heat to low and simmer covered for 50 minutes. Drain in a colander and let cool slowly at room temperature. Do not rinse.
  • When cooled, place in a large bowl and refrigerate.
  • Mix together lemon juice, garlic, dill, basil, remaining salt, pepper, and both oils until dressing is blended.
  • Toss dressing with grain, tomatoes, cucumber and carrots.
  • To serve, toss equal parts farro-vegetable mixture and loosely packed greens in a bowl.

Products used

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

 

January 3, 2014

Emmer Berry Salad with Fruit, Feta, and Pecans

Emmer Farro

Emmer Salad, summer farro salad, farro salad recipe,
Print Recipe
4 people

Ingredients

  • 2 cups Bluebird Emmer Farro
  • 3/4 cup feta or goat cheese crumbled
  • 3/4 cup dried or fresh fruit chopped (dates, cherries, apricots, grapes, blueberries, cranberries or combo)
  • 3/4 cup pecans toasted
  • 2 cups greens torn (such as kale, arugula, spinach, beet greens or a combo)
  • 1/2 cup green onion minced
  • fresh herbs of your choice for garnish

Methods

Dressing
  • Combine 1/4 c honey, 1/4 cup olive oil, salt and pepper to taste, 2 T balsamic vinegar; mix well
Salad
  • Bring a large sauce pot of water to a boil. Add emmer grain and bring to a low simmer. Cook covered for 50 minutes or until berries are plump, soft, but still chewy. Remove from heat, drain grain and set aside to cool.
  • As berries cool toss lightly with a little olive oil or rinse with cold water to cool and re-drain.
  • While grain is cooking, toast your pecans.
  • Chop cheese and dried fruits into 1/4 – 1/2 inch pieces. Chop onions and tear greens of choice into 1 inch pieces.
  • When grain is cool, combine all ingredients and toss well. Drizzle dressing over salad and toss.
  • Garnish with fresh herbs of choice and serve with grilled meat, fish or as a vegetarian main course.

Products used

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

 

January 3, 2014

Farro and Grilled Stone Fruit Salad

Emmer Farro

Farro salad, summer emmer salad, farro with fruit, grain salad recipe
Print Recipe
4 salads
Recipe by Bi-Rite Market
This farro salad recipe makes wonderful use of stone fruits such as nectarines, peaches or plums.

Ingredients

  • 1 cup Bluebird Emmer Farro dry
  • 4-6 whole stone fruit nectarines, peaches, plums
  • 1 head fennel
  • 1/2 bunch radishes
  • 1/2 bunch chives
  • 1/2 bunch parsley minced
  • 1 shallot minced
  • 1 lemon
  • 1/2 cup extra virgin olive oil
  • Salt & pepper

Methods

  • Boil Bluebird Farro in salted water until tender, approximately 50 minutes. Drain and cool.
  • Shave fennel and radish.
  • Slice stone fruit. Grill flesh-side down for 1-1.5 minutes until showing grill marks but still firm. Quarter the halves.
  • Chop herbs. Juice and zest the lemon. Mince shallot.
  • Combine all ingredients together, add salt and pepper to taste. 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

 

January 3, 2014

Farro & Christmas Bean Gratin

Emmer Farro

bean gratin, best holiday grain dish, yummy warm grain side dish
Print Recipe
6 people
This slow cooked dish is rich with the nutty flavor of Christmas Beans and Farro, and infused with aromatic vegetables and herbs. A perfect side dish for any winter dinner. Christmas Beans are a large lima-type bean with beautiful brown or purple splotches. You may substitute any other bean and adjust the cooking time as needed. You can vary the flavor by substituting your favorite fresh herb for the marjoram (oregano, thyme, winter savory, sage, etc.)

Ingredients

  • 1 cup dried Christmas Beans (or other dried beans of your choice)
  • 1 cup Bluebird Emmer Farro
  • 1/4 cup olive oil extra virgin
  • 1 medium onion chopped small
  • 1 large carrot chopped small
  • 1 large stalk celery chopped small
  • 1 1/2 teaspoon salt kosher or sea salt
  • black pepper freshly ground
  • 2 large cloves garlic minced
  • 1 1/2 tablespoons fresh marjoram chopped
  • 1 tablespoon Dijon mustard
  • 1 tablespoon cider vinegar
  • 3/4 cup chicken broth or used reserved bean cooking liquid
  • 1 1/2 cups fresh bread crumbs or Panko
  • 3/4 cup parmesan cheese or aged gouda cheese grated
  • 1 tablespoon olive oil extra virgin

Methods

  • Place the beans and farro in a large bowl, add 4 cups of cold water, cover and soak for 8 hours or overnight.
  •  Drain the beans and farro in a large colander and place in a stock pot with 5 cups of cold water. *If you use filtered water here, you shouldn’t have to skim any scum from the surface of the water as the beans & grains cook.
  • Bring to a boil, then cover and simmer for about 1 hour, until the beans are just tender. Drain the beans & farro over a bowl, reserving the cooking liquid. Any liquid you don’t use in this recipe, you can use in any soup or stew to depth and flavor.
  • Preheat the oven to 350 degrees.
  • While the beans & grains are cooking, chop the onion, carrot celery, garlic and marjoram.
  •  Heat a large pan over medium to medium-high heat. Add the olive oil and let heat through for about 30 seconds. Add the chopped onion, carrot and celery, along with ½ teaspoon of salt and a few good grindings of black pepper. Cook, stirring occasionally for 5 minutes.
  • Add the garlic and marjoram and cook, stirring for 1 minute. Turn the heat off and add the Dijon, vinegar, beans & farro, 1 teaspoon salt and ¾ cup stock or bean cooking liquid, stirring to combine.
  • In a separate bowl combine the bread crumbs, grated cheese, 1 Tb olive oil and fresh cracked pepper to taste.
  • If you are the type of person who likes lots of crispy topping (you know who you are!) you can double the bread crumb topping and bake the gratin in a long shallow dish to maximize surface area. Pour the bean & farro mixture into a large dutch oven or gratin dish (or lasagna pan for the extra topping method). Coat evenly with the bread crumb mixture and place in the hot oven. Cook for 45 – 60 minutes, until the topping is golden brown and the gratin is bubbling at the edges.
  • Let rest for 10 to 15 minutes (or longer if you like) before serving.

Products used

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

 

January 3, 2014

Emmer "Cornbread" and Sausage Stuffing

Emmer Farro

Emmer Cornbread Stuffing, emmer
Print Recipe
16 cups

Ingredients

  • 1/4 cup unsalted butter
  • 1 cup Bluebird Emmer Flour
  • 2 teaspoons baking powder
  • 1 cup Bluebird Cracked Emmer Farro
  • 3/4 cup buttermilk
  • 1 tablespoon sugar
  • 1/2 cup milk
  • 2 teaspoons salt kosher or sea salt
  • 2 large eggs
For Farro:
  • 1 cup Bluebird Emmer Farro
  • 5 cups water
  • 1/2 teaspoon salt kosher or sea salt
Stuffing
  • 1/4 cup olive oil extra virgin
  • 1 large shallot diced
  • 2 medium onions halved and sliced 1/4" thick
  • 1 1/2 tablespoons fresh rosemary chopped
  • 1/2 teaspoon salt kosher or sea salt
  • 2 large cloves garlic minced
  • 1/4 cup dry sherry or white wine
  • 1 1/2 cups chicken or vegetable broth
  • 1/4 cup butter
  • 1 lemon zested
  • 1 large carrot peeled and diced
  • 2 eggs beaten
  • 3 stalks celery diced
  • 1/3 cup fresh parsley chopped
  • 9 ounces sausage links fully cooked: andouille, chicken or kielbasa, diced

Methods

To Make the Emmer Cornbread
  • Preheat the oven to 400 degrees.
  • Place an 8-inch cast iron skillet on the stove over medium-low heat and add the butter to melt.
  •  In a medium mixing bowl combine the Emmer flour, Cracked Emmer, sugar, salt and baking powder. Stir with a fork to blend.
  •  In a small mixing bowl combine the buttermilk, milk and eggs. Whisk with a fork to blend.
  • Pour the wet ingredients into the dry ingredients, and use a rubber spatula or wooden spoon to mix gently just until most of the dry ingredients are incorporated (its ok if there are a few dry streaks – you don’t want to over mix this).
  • When the butter has melted, pour in the batter and gently spread it toward the edges in an even layer. Bake in the preheated oven for 25 – 30 minutes, until golden on top.
To Cook the Farro
  • 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. Drain excess water.
To Make the Stuffing
  • Pre-heat the oven to 375 degrees.
  • Place a large sauté pan over medium-high heat and add the olive oil. When the oil is hot, add the onion slices and sprinkle with the salt. Stir frequently for 1-2 minutes, until the onions start to turn translucent. Turn heat down to medium-low, and stir occasionally for about 25 minutes, until onions are golden and caramelized.
  • Add sherry to the pan and cook, stirring for about 1 minute. Pour onions into a bowl and set aside.
  • Place the sauté pan over medium heat and add the butter to melt. Add the carrot, celery, sausage, shallot and rosemary. Cook for 2 minutes, add the garlic and cook, stirring, for 30 seconds. Add the broth and cook for an additional 2 minutes to heat through.
  • Crumble the Emmer cornbread into a large bowl and add the cooked farro. 
  •  Use a microplane or the small holes on a grater to grate the zest from the lemon over the bowl.
  • Pour the sausage mixture over the bread mixture, then pour in the eggs and parsley. Stir gently to combine the ingredients.
  • Pour stuffing into a large rimmed half-sheet pan or casserole dish. Cover with foil and bake for 30 minutes. Remove foil and continue baking for 15-20 minutes, until the top is crispy.
  • You can also use this stuffing to stuff your turkey, or to stuff squash halves for baking.

Products used

Ancient grain, Emmer Farro, organic whole grain, ancient hulled wheat, regenerative wheat, certified regenified
Organic Whole Grain Emmer Farro
organic emmer, farro, organic ancient grains, regenerative wheat, Bulgur wheat, cracked farro wheat
Organic Split Emmer Farro
organic ancient wheat, emmer flour, farro flour, fresh milled organic flour, organic whole grain, regenerative flour, certified regenified, farm fresh flour
Organic Emmer Flour

 

January 3, 2014

Pollo Eoliana (Chicken) with Farro

Emmer Farro

Print Recipe
5 people

Ingredients

Chicken Ingredients
  • 5 boneless chicken breast halves skinned
  • 1/2 cup olive oil
  • 2 teaspoons salt
  • 2 teaspoons white pepper
  • 1/2 teaspoon thyme
  • 1/2 teaspoon ground cloves
  • 2 tablespoons dried oregano
  • 2 tablespoons dried basil
  • 2 pinch pepperoccini
  • 2 onions slivered
  • 10 Sicilian olives
  • 10 plums fresh or dried
  • 1/2 cup raisins
  • 1/2 cup white wine
Farro Ingredients
  • 7 cups water
  • 3 cups Bluebird Emmer Farro
  • 2 teaspoons salt
  • 1/4 cup olive oil
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 tablespoon oregano
  • 1 tablespoon thyme

Methods

Prepare Chicken
  • In a stainless steel pan place chicken halves tightly together, coat with olive oil and salt.
  • Sprinkle on top: pepper, thyme, cloves, oregano, basil, and pepperoccini.
  • Arrange the slivered onions and Sicilian olives (2 per chicken) on top of the chicken. Then, place the plums (2 per chicken) and raisins on top of the chicken halves, and pour the wine over the top.
  • Bake at 350 degrees for 1.5 – 2 hours.
Prepare Farro
  • Add water, Bluebird Grain Emmer Farro and salt in a heavy pan and and bring to a boil. Simmer for 45 minutes and cool.
  • Sauté onion garlic and herbs until onions are translucent.
  • Add cooled Farro. Sauté briefly until all farro is covered in oil and herbs.
  • Serve with Pollo Eoliana.

Products used

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