Emmer (Farro), Wholegrain
Grown by Jeremy Dickint, Oak Farm, Wellingore, Lincs
Vegan
Available from Thursday 06 Nov
An ancestor of durum wheat, emmer was among the first cereals cultivated in the Fertile Crescent. It has a deliciously nutty flavour and can be eaten as a whole grain (farro) or ground into flour.
The grains make great alternative to rice, as a side or in risotto (wheatotto?), or can be milled at home (we recommend using a Mockmill) for flour that makes superb bread and pasta.
Two other grains are occasionally used for farro and emmer or farro medio sits between smaller einkorn (farro piccolo) and larger spelt (farro grande).
Add cooked emmer - or if cooking time allows, dry grains - to stews and casseroles.
Add cooked or toasted grains to salads.
Mill uncooked emmer grains to produce a tasty and versatile flour.
Cooking instructions
Rinse, bring to the boil then simmer until tender (about 25 to 30 minutes). Speed up cooking by pre-soaking for a few hours.
Ingredients
Emmer Grain (gluten)
Allergy information
For allergens, including cereals containing gluten, see ingredients in bold.
|
Typical values |
Per 100g, raw whole grains |
|
Energy |
1,430kJ (341kcal) |
|
Fat |
2.1g |
|
of which saturates |
0.1g |
|
Carbohydrate |
63.3g |
|
of which sugars |
3.3g |
|
Fibre |
10.6g |
|
Protein |
10.8g |
|
Salt |
<0.01g |