Bluebird Grain Farms

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Spinach_and_Bluebird_Farro_Saladby: Caramelize Life Blog / Rachelle Weymuller 

1 Cup Bluebird Whole Grain Farro
3 Cups Washed Baby Organic Spinach
Handful of Sweet Cherry Tomatoes, Halved
1/4 Cup Goat Cheese (Sunny Pine Farm)
Dash of Lemon Pepper
Pinch of Salt

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 Maker 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. Steps:

1) 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
2) Fill warmed bowl with farro
3) Crumble goat cheese onto the farro
4) Top with wilted baby spinach and halved tomatoes

This recipe was taken from a recent post of the Caramelize Life Blog titled It’s a Comfort-Food-Farro Kind of Day.