Bluebird Ingredient: Emmer Farro

 

January 3, 2014

Warm Bean and Farro Side dish

Emmer Farro

cranberry bean and farro, warm farro dish, yummy warm farro dish, grain dish for winter
Print Recipe
4 people

Ingredients

  • 1 1/4 cup cranberry beans soaked overnight
  • 2 cups Bluebird Emmer Farro
  • 1 cup capers
  • 1 large bunch thyme or summer savory
  • olive oil extra virgin
  • salt and freshly ground black pepper

Methods

  • Cook the beans over a very low heat until they are totally soft but still holding their form. Reserve.
  • Cook the farro in boiling salted water for about an hour, until it is cooked through but still al dente. Drain and rinse with cold water.
  • Drain the beans and mix well with the farro.
  • Wash the capers well, and add the farro along with the cooked beans and chopped herbs.
  • Dress with a good olive oil, add salt and freshly ground pepper to taste, and serve warm or 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 with Sausage and Apples

Emmer Farro

farro with sausage and apples, best warm farro recipe, yummy farro dish
Print Recipe
4 people

Ingredients

  • 1 cup Bluebird Emmer Farro
  • 3/4 cup bulk pork sausage (about 3 ounces) or pork sausages, casings removed
  • butter or olive oil as needed
  • 4 1/2 cups chicken broth fat skimmed
  • 1 cup parsley chopped
  • 1 apple (8 ounces)
  • 2 tablespoons lemon juice
  • salt and pepper

Methods

  • Put farro into a bowl, cover completely with cool water, stir, and skim off and discard any additional hulls that float to the surface. Drain.
  • In a 5- to 6-quart pan over high heat, crumble sausage with a spoon and stir often until browned, about 5 minutes.
  • Spoon out and discard all but 1 tablespoon fat or, if necessary, add butter to equal 1 tablespoon fat in pan. Add farro to sausage in pan and stir until grains are dried, about 2 minutes.
  •  Add broth and bring to a boil, then reduce heat, cover pan, and simmer (mixture foams, so check and stir occasionally to keep it from boiling over) until farro is tender to bite and no longer tastes starchy, about 50 minutes.
  • Stir in parsley, cover, remove from heat, and let stand 10 minutes.
  • Meanwhile, peel and core apple; cut into about 1/4-inch dice and mix with lemon juice.
  • Stir into farro, season to taste with salt and pepper, and pour into 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

Farro with Mascarpone & Parsnips

Emmer Farro

warm farro dish, farro with mascarpone, best farro side dish
Print Recipe
4 side dishes

Ingredients

  • 1 1/2 cup Bluebird Emmer Farro
  • 4 teaspoons butter
  • 5 cups broth chicken or beef
  • 2 teaspoons fresh thyme chopped
  • 1/2 cup Mascarpone cheese Mascarpone cheese is a sweet Italian mozzarella with a texture similar to cream cheese
  • 1 cup parsnips cubed

Methods

  • Melt butter in a medium sauce pan. Saute thyme.
  • Add farro and saute for a few minutes until butter is absorbed.
  • Add 5 Cups of broth. Bring to a boil then turn heat to a low simmer uncovered for 45 minutes or until Farro has absorbed most of the moisture and is plump and chewy.
  • While waiting for farro to cook steam parsnips until they are slightly soft (about 8 minutes) but not mushy. You want the parsnips to maintain their cubed shape.
  • Cool parsnips in separate bowl.
  • When farro is plump and a small amount of moisture remains in the sauce pan add Mascarpone Cheese. Incorporate on low heat until all of the cheese has melted. Farro and cheese mixture should be slightly soupy – not dry. Add a bit more broth if farro seems dry.
  • Top with steamed parsnips. Serve hot.

Products used

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

 

January 3, 2014

Crush's Farro Risotto

Emmer Farro

FarroRisotto, Emmer, EmmerFarro, Risotto
Print Recipe
8 people

Ingredients

Caramelized Onion Stock
  • 5 pounds yellow onions not sweet onions
  • 8 cups chicken or duck stock
  • 1 tablespoon butter
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons salt
  • 1 bay leaf
Farro Risotto Ingredients
  • 2 cups Bluebird Emmer Farro
  • 6 cups caramelized onion stock (see recipe below)
  • 1/2 cup onion finely diced
  • 1/2 cup celery diced
  • 1/2 cup leek diced
  • 1/2 cup carrot diced
  • 1/4 cup dried currants
  • 1/4 cup butter
  • 2 tablespoons sage chopped
  • 1 tablespoon fresh thyme chopped
  • 1 bay leaf
  • salt to taste

Methods

For Caramelized onion stock
  • Cut onions in half from pole to pole. Thinly slice them vertically, making sure to cut them a similar thickness. 
  • Melt the butter over medium heat in a heavy bottomed pot large enough to hold all the onions. If a heavy bottomed pan is not used, the onions will burn.
  • Add the onions, the balsamic and the salt. Cook slowly, stirring every several minutes until the onions have lost 70 percent of their volume. They should not be getting much color at this point.
  • Continue to cook onions until they caramelize onto the bottom of the pan, scraping off the caramelized layer on the bottom of the pan completely. Repeat this process until all the onions have a deep brown color and are very sweet. Be very careful not to scorch the onions! This is very easy to do, and will cause a bitter, burned flavor. The onions should have a pleasing caramel sweet smell while cooking. If they smell acrid or scorched at any point, add a little water to the pan and scrape away all the caramelized bits on the bottom.
  • When the onions are finished caramelizing, they should have lost 90% of their volume. Add the stock and bay leaf, and simmer for one hour.
  • Strain out the onions. The stock is now ready for use.
Farro Risotto
  • Over medium high heat, melt butter until it is browned and nutty smelling. Add the farro, sage and 1 tablespoon salt to the butter and stir occasionally for about five minutes. Be careful not to scorch the farro. This process toasts the grains and adds a nutty flavor to the farro.
  • Add half of the onion stock, bay and thyme and bring to simmer. Stir occasionally until most of the liquid has evaporated.
  • Add more onion stock ½ cup at a time, continuing to stir occasionally until the farro is cooked though. This will take some time. The amount of time and stock used varies drastically based on the size of pot used and amount of heat applied.
  • The farro is done when the grain has no chalky interior when bitten into. A few of the grains may have split while cooking, but there should not be many. It will still be a bit chewy.
  • To finish, in a pot larger than the volume of farro, melt 2 tablespoons of butter over medium low heat. Add the vegetables and “sweat” them until they are cooked through. They should not caramelize.
  • Add the currants and ¼ cup of onion stock. Cook for 3-5 minutes or until the currants are plumped.
  • Fold in the cooked farro and stir well to combine. Heat through, adjust for seasoning and serve.
  • To achieve a more luxurious risotto, fold in ¼ cup of butter into the risotto. This will give the risotto a silken coating and a velvety shine.

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 with Caramelized Onion & Fennel

Emmer Farro

warm farro dish, Emmer dish for dinner, warm farro salad,
Print Recipe
4

Ingredients

  • 3/4 cup Bluebird Emmer Farro
  • 3/4 cup Pearl Barley
  • 4 cups low sodium chicken stock
  • 2 cups water
  • 2 Tablespoons fresh herbs (any combination of thyme, mint, basil, thai basil, chives, sorrel, etc)
  • 1/2-1 box grape tomatoes halved
  • 1 1/2 pounds onions approximately 2 large onions
  • 1 pound fennel bulb trimmed of green tops (reserve tops for garnish)
  • 4 Tablespoons butter unsalted
  • 1/2-1 cup feta cheese crumbled
  • olive oil extra virgin to taste
  • sea salt and fresh cracked pepper

Methods

For Grains
  • Bring stock and water to a boil in a large stockpot. Add farro and bring back to a boil. Then turn the heat down to simmer for one hour uncovered. Drain remaining liquid, once cooked (there may not be any to drain). Farro will be chewy and barley will be soft.
Caramelized Onions & Fennel Bulb
  • Halve the onions, remove the tough outer layers and cut the onion halves into thin slices.  Melt the butter over medium heat in a wide skillet. Add the sliced onions and fennel.
  • Cook over medium heat under close observation, tossing often, until the first browning is visible. For the best result, reduce the heat to medium low, and cook for 30 minutes or more, stirring every 10 minutes or so.
Assembly
  • Add herbs, tomatoes, caramelized onions and fennel and feta cheese to the cooked grains.
  • Drizzle with extra virgin olive oil and season with salt and pepper. Serve warm or 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

Golden Farro with Roasted Chickpeas and Baby Turnip

Emmer Farro

farro salad, warm farro salad, roasted chickpea salad
Print Recipe
6

Ingredients

  • 1 cup Bluebird Emmer Farro
  • 1/4 teaspoon kosher salt or sea salt
  • 3 cups water
  • 1 large leek or one onion; halved, then sliced into thin half moons
  • bunch baby turnips with greens (about 8 small turnips)
  • 2 Tablespoons olive oil
  • 2 Tablespoons butter or use more olive oil
  • 1 15 ounce can chickpeas drained and rinsed
  • 1 lemon zested and juiced
  • 2 teaspoons cider vinegar
  • 1 Tablespoon honey
  • 2 bay leaves broken in half
  • 1 teaspoon whole cumin seed
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt kosher or sea salt
  • more salt and pepper to taste

Methods

  • Place the farro, water and salt in a medium or large saucepan over high heat. Bring to a boil, then turn heat to low, cover, and simmer for 50 minutes.
  • Preheat the oven to 400 degrees.
  • Place the leek slices in a bowl of cold water and swish them around to wash out any grit. Lift the slices out into a colander to drain.
  • Wash the baby turnips, remove the tops and them aside. Cut the roots into quarters (if using a larger turnip, chop into about 1/2 inch pieces).
  • Heat a large skillet over medium high heat. Add the olive oil, butter, chickpeas, leek, turnip roots, lemon zest and juice, vinegar, honey, bay leaves, cumin seed, turmeric, smoked paprika and 1/2 teaspoon salt and stir occasionally until everything sizzles (about 3 minutes).
  • Transfer this mixture to a large rimmed baking sheet, spread in an even layer, and roast in the oven for 20 minutes.
  • After the farro has simmered for 50 minutes, remove the lid and roughly tear the baby turnip greens into large pieces into the simmering farro. Replace the lid and cook for just 30 seconds to 1 minute to blanch the greens. Turn off the heat, drain the farro & greens and return to the pot.
  • Scoop the cooked chickpea mixture into the farro and stir to combine well. 
  • Top each serving with coarse flake salt and fresh ground pepper.

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 Salad with Corn, Tomatoes and Feta

Emmer Farro

Farro and Corn Salad with tomatoes and feta
Print Recipe
6

Ingredients

  • 1 1/2 cup Bluebird Emmer Farro
  • 2 ears corn
  • kosher or sea salt
  • 1 clove garlic pressed through garlic press
  • 1 lemon
  • 3 Tablespoons olive oil extra virgin
  • 2-3 Tablespoons fresh marjoram chopped (or use your favorite herbs)
  • 1 large ripe tomato diced
  • 3 ounces feta cheese crumbled

Methods

  • Place farro in a medium pot and add 6 cups of water and ½ teaspoon salt. Cover, bring to a boil, then turn heat down to low and simmer for 50 minutes.
  • While farro is cooking, cut the cobs off the corn. Add the corn cobs to the cooking faro and let them simmer along. 
  • Add corn kernels to the farro during the last 5 minutes of cooking.
  • Place the pressed garlic in a large bowl. Zest the lemon into the bowl with the garlic.
  • Cut the lemon and squeeze its juice into a separate small bowl. Measure 2 teaspoons lemon juice into the bowl with the garlic (refrigerate any additional lemon juice for another use)
  • Add the olive oil, herbs, and ¾ teaspoon salt to the bowl and whisk to combine. If you don’t have marjoram, use any fresh tender herb (parsley, basil, cilantro, or mint in any combination would be fantastic too).
  • Add the diced tomato and any juices that have escaped to the bowl with the dressing, and let it marinate while the farro finishes cooking.
  • Drain the farro and corn over a bowl (save the liquid for soup broth), then add farro & corn to the bowl of dressing and toss to combine.
  • Wait about 5 minutes for the salad to cool a bit, then stir in the feta. Add salt and pepper to taste.

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 Curry with Squash

Emmer Farro

Print Recipe
4 people

Ingredients

  • 1 cup Bluebird Emmer Farro
  • 1 tablespoon olive oil
  • 1 red onion chopped
  • 2 cups potato cut in 1" cubes
  • 1 large clove garlic chopped
  • 2 1/2 tablespoons curry powder or paste (Vadouvan, or Mae Ploy Panang)
  • 1 tablespoon sugar
  • 2 lime leaves fresh or dried, torn in half
  • 1 can coconut milk
  • 2 cups winter squash (kobocha) cut in 1 inch cubes
  • 1 cup water
  • 2 cups garbanzo beans cooked (drained canned or fresh cooked)
  • 1 tablespoon fish sauce or substitute soy sauce
  • 1 teaspoon kosher salt
  • 1 teaspoon rice wine vinegar or lime juice
  • fresh shredded vegetables, shredded coconut, roasted peanuts, lime wedges, hot sauce For optional toppings

Methods

  • Place farro in a medium pot and add 3 cups of water and a pinch of salt. Cover, bring to a boil, turn heat down to low and simmer for 40 minutes.
  • While farro is cooking, heat a large heavy-bottomed pan over medium high heat. Add the oil and onion, stir and cook for 1 minute.
  •  Add the potatoes, garlic, curry and sugar, stir and cook for 1 minute.
  • Add the lime leaves, coconut milk, and squash, stir and add enough water to just cover the vegetables (about 1 cup). Cover and bring to a simmer, then reduce heat and simmer until vegetables are almost tender, about 20 minutes.
  • Drain the farro over a bowl (to save the liquid).
  • Add farro, garbanzo beans, fish sauce and salt to the curry. Add farro cooking water to curry until it reaches your desired consistency.
  • Cover and simmer for another 10 minutes. Uncover, remove lime leaves, and add rice vinegar.
  • Serve alongside bowls of toppings such as fresh shredded vegetables, shredded coconut, lime wedges and roasted peanuts.
  • Pass the hot sauce and Enjoy!

Products used

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

 

January 3, 2014

Creamy Farro with Honey-Roasted Grapes

Emmer Farro

Creamy farro and roasted grapes, whole grain emmer, farro recipe
Print Recipe
4 servings
Reprinted with permission from Ancient Grains for Modern Meals by Maria Speck, copyright © 2011.  Published by Ten Speed Press, a division of Random House, Inc
Maria Speck writes, “The original called for grapes, plums, and Bartlett pears. I prefer it with grapes alone, and I scent my farro with anise seeds, which lend an ambrosial quality to this peasant grain.” Pg 45, Ancient Grains for Modern Meals

Ingredients

Farro:
  • 2 cups water 3 Cups of Water If using Bluebird Whole Grain Farro
  • 1 cup farro
  • 1 teaspoon anise seeds
  • 1 piece cinnamon stick 1 inch length
  • Pinch fine sea salt
Roasted grapes, and to finish:
  • 3 cups seedless red grapes 1 1/4 pounds
  • 1 teaspoon extra-virgin olive oil
  • 4 tablespoons honey plus extra for serving
  • 1/2 cup heavy whipping cream or half-and-half
  • 1/2 teaspoon vanilla extract
  • Ground cinnamon for sprinkling

Methods

  • To prepare the farro, bring the water, farro, anise seeds, cinnamon stick, and salt to a boil in a heavy-bottomed 4-quart saucepan. Decrease the heat to maintain a simmer, cover, and cook until the farro is tender but still slightly chewy (20 to 25 minutes for pearled farro, 50 minutes for Bluebird Whole Grain Farro). Remove the cinnamon stick, drain any remaining liquid, and return the farro to the saucepan.
  • Meanwhile, prepare the roasted grapes. Position a rack 6 inches from the heat source and preheat the broiler for 5 minutes. Spread the grapes on a large rimmed baking sheet. Drizzle with the olive oil and 2 tablespoons of the honey and toss to combine. Broil until the grapes just start to shrivel and release some juices as they burst, 5 to 7 minutes. Immediately transfer the grapes with their juices to a heatproof bowl.
  • To finish, add the cream and vanilla extract to the farro and bring to a boil over medium heat, stirring frequently. Cook until the cream thickens slightly, 3 to 5 minutes. Stir in the remaining 2 tablespoons honey, add the grapes with their juices and cook just long enough to reheat the fruit, about 2 minutes. Divide among bowls, sprinkle with cinnamon, and serve warm with more honey on the side.
  • To get a head start: Make the farro, as in step 1, ahead. The grapes can also be roasted 1 day ahead. Chill, covered.
    To vary it: If you like a bit more chewiness, try other berries from the wheat family such as spelt, Kamut, or soft whole wheat. You will need a scant 3 cups.

Products used

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

 

January 3, 2014

Warm Spinach and Farro Salad

Emmer Farro

emmer farro, emmer salad, organic whole grain farro recipe
Print Recipe
4
This recipe was taken from a recent post of the Caramelize Life Blog titled It’s a Comfort-Food-Farro Kind of Day.

Ingredients

  • 1 cup Bluebird Emmer Farro
  • 3 cups baby spinach preferably organic, washed
  • 1 handful cherry tomatoes halved
  • 1/4 cup goat cheese
  • 1 dash lemon pepper
  • 1 pinch salt

Methods

Stove Top Method
  •  Add the Farro to a medium pot with 3 cups or so of water and 1/4 tsp salt. Cover and bring to a boil, then turn down heat to simmer for 45-50 minutes. When farro grains are plump, soft and still chewy remove from heat and fluff with a fork
Rice Cooker Method
  • I use a 1 cup grain to 1 cup liquid and set it to gaba (longer time but great for more nutrients) brown rice mode.
  • Saute baby spinach with a little water and a dash of lemon pepper and a pinch of salt, until it wilts then remove from heat
  • Fill warmed bowl with farro
  • Crumble goat cheese onto the farro
  • Top with wilted baby spinach and halved tomatoes

Products used

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

 

January 3, 2014

Toasted Farro Risotto with Smoked Pork Shanks & Kale

Emmer Farro

grain dish, yummy side dish with Emmer, pork and farro dish
Print Recipe
4 people

Ingredients

  • 1 smoked pork shank
  • 2 bay leaves fresh
  • 4 1/2 quarts cold water
  • sea salt
  • 2 tablespoons olive oil extra virgin, plus more for drizzling
  • 2 1/2 cups Bluebird Emmer Farro
  • 1 sweet onion diced
  • 2 cloves garlic smashed
  • 1/2 cup dry white wine
  • 1 bunch lacinato kale stems removed, sliced
  • freshly ground black pepper

Methods

  • Place pork shank and bay leaves in a medium pot.
  • Cover with cold water and bring to a boil over medium-high heat. Reduce heat to a simmer, add a large pinch of salt and cook for 45 minutes, or until the meat separates easily from the bone.
  • Remove bay leaves and discard.
  • Remove shank from cooking liquid and pick the meat off the bones while it is still warm. Discard bones and reserve the warm liquid.
  • Heat the olive oil in a wide, heavy-bottomed pot set over medium heat. Add the farro and stir, coating the grains with the oil and toasting them gently for about 1-1/2 minutes.
  • Add the onion and garlic and sauté for another two minutes, being careful not to let them color.
  • Add the white wine and cook until almost completely evaporated. 
  • Begin adding the reserved warm shank cooking liquid, 1/2 cup at a time, stirring occasionally and letting the grains absorb the liquid before adding more.
  • When almost all of the liquid has been added and the grain is cooked but still pleasantly chewy, add the shank meat, kale and the rest of the stock.
  • Continue cooking just until the kale has wilted and the mixture is cohesive.
  • Adjust seasoning with salt and pepper to taste, drizzle with olive oil and serve immediately.

Products used

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