Bluebird Recipes
Original Split Emmer and Wild Rice Pilaf
Recipe from our farm kitchen.
Makes about 4-6 Servings
2 Tb Olive oil
10 medium-large mushrooms, sliced (white, cremini, shiitake)
1 Cup chopped shallot or onion
1 tsp kosher or sea salt
1 tsp dried herbs or 1 Tb fresh herbs (your favorite: thyme or herbs d’provence is good)
1 Cup Emmer and Wild Rice blend
¼ Cup sherry or white wine (or use broth)
2 Cups broth (chicken, vegetable or mushroom)
1/3 Cup chopped toasted nuts (almonds, walnuts, hazelnuts or pecans)
Heat oil in a medium saucepan over medium-high heat. Add mushrooms and cook, stirring occasionally for 3 minutes. Add the shallot or onion, salt, herbs and Emmer Wild Rice blend. Cook, stirring frequently for 3 minutes. Add the sherry or wine and stir, scraping up any tasty bits sticking to the bottom of the pan. Add the broth and bring to a simmer, then turn heat down to low, cover and cook for 45 minutes. Remove the cover and let stand for 10 minutes. Fluff with a fork and top with the toasted nuts.
See other Whole Emmer Warm Recipes:
- 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
- Original Split Emmer and Wild Rice Pilaf
- Summer Potlatch cakes with cherry tomato-fig salsa
See other Whole Emmer Cold Recipes:
- Emmer / Farro Caprese Salad
- Emmer / Farro Salad with Fresh Garden Vegetables
- Emmer / Farro with Arugula & Goat Cheese
- Fresh Herbs & Farro Salad
