We are excited to offer you Bluebird Grain Farm's most popular grain. Emmer is a type of farro (an ancient hulled wheat) that dates back to early civilization. Grown organically in the Pacific Northwest, it has 28 chromosomes and predates Spelt. Emmer cooks in around 50-60 minutes on the stovetop and about 30 minutes in the pressure cooker, they can also be soaked overnight to reduce cooking time. When cooked, it provides full-bodied flavor and a chewy texture with over 16% protein. It is a versatile grain, making an excellent pilaf, grain salad, risotto, addition to soup or sprouted for bread and salads. When mixed with lentils, beans or chickpeas it makes a complete protein and is thus a staple food in many households.
WHAT TO DO WITH IT
Use whole grains like Emmer Farro as you would rice or barley. They make excellent salads, grain bowls and pilafs. The nutty flavor of Emmer will go well with our warm winter gain bowl. Try a grain bowl with a Southwestern twist with our Burrito Grain Bowl. Once cooked, Emmer Farro can be kept in the refrigerator for up to a week and is an excellent addition to salads like this lemon and herb summer wheat berry salad.
ABOUT BLUEBIRD GRAIN FARMS
Bluebird Grain Farms’ mission is to cultivate and mill the most irresistible, nutrient-rich ancient grains they can while leaving this land healthier for the next generation. In 2004 Sam and Brook started Bluebird Grain Farms as a husband and wife team because they could not find locally grown organic grains in the Pacific Northwest. Bluebird’s founding principles in soil health, nutrition, and agroecology are being expanded as they partner with like-minded “tried and true” organic grain farmers who share their founding principals of growing food for soil health and optimal nutrition.