Bluebird Ingredient: Emmer Farro

 

May 15, 2015

Eastern Mediterranean Salad

Emmer Farro

Eastern Mediterranean Salad, Emmer Farro, Split Emmer
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, Bulgur wheat, cracked farro wheat
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, best Einkorn brand
Organic Whole Grain Einkorn Berries

 

September 13, 2014

Chopped Rabe & Farro Salad with Honey Mustard Dressing

Emmer Farro

Chopped rabe and farro salad, Emmer Farro recipe, chopped salad
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

Cracked Farro Porridge, best pudding recipe
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

Zupa di Farro con Ceci Beans & Funghi

Emmer Farro

Emmer farro, Italian soup,
Print Recipe
6 people

Ingredients

  • 1 cup Bluebird Emmer Farro
  • 5 cloves garlic chopped
  • 1 cup dried Ceci (chickpeas)
  • 1/2 cup sherry or wine
  • 1 ounce dried Porcini mushrooms
  • sea salt and freshly ground black pepper
  • 1 teaspoon dried sage
  • 1 pound fresh mushrooms sliced (shiitake, crimini, etc.)
  • 1 teaspoon dried thyme
  • 2 splashes soy sauce
  • 1 teaspoon dried parsley
  • 1 tablespoon apple cider vinegar
  • 1 bay leaf
  • 1/4 teaspoon truffle oil or more to taste (optional)
  • 6 tablespoons olive oil extra virgin
  • 1 large onion diced
  • creme fraiche or sour cream for garnish

Methods

  • Combine the farro, chickpeas and porcini mushrooms in a strainer, rinse well and discard any very shriveled looking beans.
  • Pour into a large bowl and add the sage, thyme, parsley, bay leaf and 6 cups of water, cover and soak in the refrigerator for 8 to 24 hours
  • In a large stockpot, heat 2 Tb olive oil over medium heat. Add the onion and sauté for 5 minutes, stirring frequently. 
  •  Add the garlic and sauté for 30 seconds.
  •  Add 1/4 Cup of the sherry and sauté for 1 minute, until liquid is almost evaporated.
  • To the stockpot add the soaked farro & bean mixture, along with the soaking liquid, plus 2 cups of water (or you can use 2 cups of stock or broth for an even richer soup).
  • Bring to a boil, cover and simmer on low heat for 1 hour. After 1 hour, add 1 teaspoon salt.
  • In a large sauté pan, heat 2 Tb olive oil over medium high heat. Add half the sliced mushrooms, making sure there is an even layer of mushrooms and that they are not crowded in the pan. Cook 1-2 minutes to let them brown, then stir or turn them with tongs to brown the other side. 
  • Add 1/4 tsp salt, a splash of soy sauce, and 2 Tb of the sherry to deglaze the pan. Stir to scrape up any browned bits on the pan, then pour into the stockpot with the simmering soup.
  • Repeat with the second batch of mushrooms.
  • Continue to simmer the soup for 30 minutes, or until the beans are tender. Taste, season with salt & pepper as you like, add the vinegar and truffle oil. 
  • Serve warm, with a dollop of crème fraiche or sour cream.

Products used

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

 

January 4, 2014

Creamy Farro and Chickpea Soup

Emmer Farro

Print Recipe
4 people

Ingredients

  • 3/4 cup dried chickpeas soaked in water overnight
  • 3/4 cup Bluebird Emmer Farro soaked in water overnight
  • 1/2 teaspoon sea salt
  • 3 tablespoons olive oil extra virgin, plus more for garnish
  • 1/2 cup onion chopped
  • 1 tablespoon prosciutto chopped
  • 1 tablespoon celery minced
  • 1 quart chicken broth
  • 1 teaspoon dried marjoram
  • 2 pinches nutmet freshly grated
  • kosher salt and freshly ground black pepper for garnish
  • flat leaf parsley chopped

Methods

  • Drain chickpeas, and place in a medium earthenware pan or saucepan. Cover with plenty of cold water, and bring to a boil.
  • Add sea salt and bay leaves. Reduce heat, and cook, covered, until very soft, about 1 1/2 hours.
  • Meanwhile, in a medium saucepan, heat olive oil and gently cook onion, prosciutto, and celery for 4 to 5 minutes, stirring occasionally, until they are soft but not brown. 
  •  Drain farro, and add it along with the chicken broth, marjoram, and nutmeg to the onion mixture. Cook, partially covered, for about 1 hour.
  • Drain chickpeas, reserving the cooking liquid. Discard bay leaves.
  • In a food processor, puree chickpeas with 1 cup of the reserved liquid.
  • Add pureed chickpeas to the farro mixture; if necessary, add more of the cooking liquid from the chickpeas to achieve the consistency of a creamy soup.
  • Adjust the seasoning with salt and pepper.
  • Wait 10 minutes before serving, and sprinkle each portion with chopped parsley and a drizzle of olive oil.

Products used

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

 

January 4, 2014

Bluebird Farms' Farro Soup with Squash Vines, Lemon and Yogurt

Emmer Farro

Farro Soup with Squash Vines, vegetarian Farro Soup
Print Recipe
6 people
In Sicily and Mexico tender young squash vines are added to many varieties of soups and stews. If the stems are too large you may need to peel the fibrous coating before cooking. You may use black kale, spinach, or beet greens but the flavor will be slightly different.
The farro is best cooked separately and added in before serving, as it gets bloated and mushy if left in the soup too long.

Ingredients

  • 1 large onion chopped
  • 2 tablespoons olive oil
  • 3 cloves garlic finely chopped
  • 1 cup Bluebird Emmer Farro
  • 2 medium potatoes peeled and diced
  • 2 quarts water or chicken stock
  • 1 pound tender squash vines cleaned and chopped
  • 1/4 cup cilantro
  • 1 lemon juiced
  • Greek yogurt for garnish

Methods

  • Cook the farro in boiling salted water until tender, and drain. (about 50 minutes)
  • In a large pan, fry the onion in the oil until soft and golden.
  • Add the garlic and stir until it begins to change color, lightly browned.
  •  Add the potatoes, water or stock, and simmer for about 25 minutes until the potatoes are tender.
  •  Add the chopped squash vines and cilantro to the soup and season with salt and cayenne pepper. 
  • Stir well and add the farro and more liquid, if necessary, to have a lighter consistency.
  • Cook a few minutes more and add the lemon juice to taste (it should be slightly tangy).
  • Garnish with a big dollop of Greek yogurt and drizzle with extra-virgin olive oil.

Products used

Ancient grain, Emmer Farro, organic whole grain, ancient hulled wheat, regenerative wheat, certified regenified
Organic Whole Grain 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 4, 2014

Rye Berry Smoked Salmon Salad

Rye

Recipe with Rye Berries, Rye recipe
Print Recipe
4 people
This Rye Berry salad with smoked salmon and asparagus, celebrates the bounty of spring in the Pacific Northwest. It is creamy, full of spring flavors and tastes wonderful warm, at room temp or cold. This recipe works well with our whole Rye berries or our Ancient Grain Blend.

Ingredients

  • 1 cup Bluebird Rye Berries Bluebird's ancient grain blend works for this recipe too.
  • 2 pounds fresh asparagus rinsed and tough ends removed
  • 1 tablespoons olive oil
  • 1/4 cup sour cream
  • 1 teaspoon Dijon mustard
  • 1/4 cup chives minced
  • 1 tablespoon capers chopped
  • 1/2 teaspoon caraway seeds coursely ground in mortar and pestle or substitute fresh dill
  • 1 teaspoon cider vinegar
  • 4 ounces smoked salmon or salmon lox, chopped or flaked into bite sized pieces
  • kosher or sea salt

Methods

  • In a medium saucepan combine rye berries, a pinch of salt and 4 Cups of water.
  • Cover, bring to a boil, then reduce heat and simmer for 25 – 30 minutes. Turn off the heat and leave berries in the warm water until ready to toss the salad.
  • Preheat the oven to 425 degrees. 
  • Chop asparagus into roughly 1 inch pieces and place on a large rimmed baking sheet. Toss with olive oil and ¼ teaspoon salt. Roast in the oven for 10-12 minutes until some edges start to brown a bit.
  • In a medium salad bowl mix the sour cream, Dijon, chives, capers, caraway and cider vinegar. 
  •  Drain the rye berries and add the warm berries to the bowl with the dressing.
  • Add the warm asparagus and salmon and toss to combine. Serve warm or at room temperature, or refrigerate for up to 3 days and serve cold. Garnish with additional sour cream and chives or dill.
  • Kosher or sea salt to taste

Products used

Organic Rye Berries, Heritage Rye, Whole Grain Rye, regenerative grain, certified regenified
Organic Heritage Rye Berries

 

January 3, 2014

Farro, Asparagus and Tuna Wraps

Emmer Farro

Recipe box
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