Ingredients: Emmer Grain (Gluten)
For allergens, see ingredients in bold
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!
Sourced by Hodmedod's
Rinse, bring to the boil then simmer until tender (about 25 to 30 minutes). Speed up cooking by pre-soaking for a few hours.
Emmer (Farro) £4.67/kg
Energy 1430 kJ / 341 kcal
of which saturates 0.1g
of which sugar 3.3g