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RECIPE

Probiotic Winter Grain Salad
4 servings
This hearty, nutrient dense salad delivers rich flavor, fiber, and probiotics-perfect for adding a robust, health-focused dish to your winter menu! Choose your local ferments and this simple salad give you that late winter boost. In Washington state our local Methow favorites are Willow Brook Organics handcrafted ferments. In the Greater Seattle Area you can find Firefly Kitchen Ferments at PCC Markets.
Ingredients
  • 1 cup cooked Bluebird Whole Grain Emmer Farro cooled
  • 1/4 cup Firefly's Yin Yang Carrots drained
  • 1/2 cup Firefly's Emerald City Kraut drained and chopped
  • 1 cup lacinato kale finely chopped
  • 1 Tablespoon olive oil
  • kosher salt to taste
Instructions
  • Prepare the Grain: Follow Bluebird Grain Farms’ cooking instructions for Whole Grain Emmer Farro. This grain can be cooked in a rice cooker for convenience and prepared up to 3 days in advance. Note: Using Whole Grain Emmer Farro is essential to achieve the full nutritional benefits, including its inherent fiber and rich flavor.
  • Prep the Ingredients: Chop Emerald City Kraut and kale finely to ensure even distribution and ease of serving.
  • Massage the Kale: Use your hands to gently massage the mixture, allowing the kale to soften and absorb the flavors. This step enhances the texture and ensures even seasoning.
  • Combine and Season: Once the farro has cooled, mix it with the carrots, kraut, and chopped kale in a large mixing bowl. Add salt to taste.
  • Enhance with Kraut Juice (Optional): For an extra burst of flavor, incorporate the juice from the kraut to taste. This adds tangy depth.
  • Refrigerate or Serve: The salad improves with time! Serve immediately for a fresh, vibrant dish, or refrigerate for up to 24 hours to let the flavors meld beautifully.