Bluebird Recipes
Emmer Farro with Arugula & Goat Cheese
Compliments of: Bluebird Grain Farms
*Indicates preference for ingredients that are grown or produced locally
Makes about 5 Cups
To Cook the Farro: Makes 2 cups cooked farro
*1 Cup Emmer Farro (Bluebird Grain Farms)
3 Cups water
½ Teaspoon kosher or sea salt
Place the farro, water and salt in a medium saucepan over high heat. Bring to a boil, then turn heat to low, cover, and simmer for 50 minutes. Drain excess water.
To Finish:
*2 Cups cooked farro
*1 medium cucumber, chopped
1 Tablespoon extra virgin olive oil
*3 ounces chevre (soft goat cheese)
1 Tablespoon balsamic vinegar
Salt and pepper to taste
*1 Medium shallot, peeled & chopped
*2 Cups chopped arugula
Place the warm cooked farro in a large mixing bowl and add the olive oil and balsamic, stir to mix well. Add chopped shallot, arugula, cucumber and chevre and stir to combine all ingredients. Season to taste with sea salt and fresh cracked pepper. Serve warm or chilled
See other Whole Emmer Recipes:
- Heirloom Chef's Emmer Fennel Salad with Caramelized Onions
- Crush’s Farro Risotto
- Emmer Farro Chimichurri with Zucchini and Olives
- Farro and Foraged Morel Mushrooms with Asparagus and Garlic Chives
- Farro with Marscapone & Parsnips
- Farro with Sausage and Apples
- Medieval Farro Salad
- Pollo Eoliana (Chicken) with Farro
- Emmer “Cornbread” and Sausage Stuffing
- Farro & Christmas Bean Gratin
See other Whole Emmer Recipes:
