January 3, 2014

Farro Curry with Squash

Emmer Farro

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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

Organic Whole Grain Emmer Farro

January 3, 2014

Creamy Farro with Honey-Roasted Grapes

Emmer Farro

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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

Organic Whole Grain Emmer Farro

January 3, 2014

Warm Spinach and Farro Salad

Emmer Farro

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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

Organic Whole Grain Emmer Farro

 

January 3, 2014

Toasted Farro Risotto with Smoked Pork Shanks & Kale

Emmer Farro

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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

Organic Whole Grain Emmer Farro