Emmer (also known as Farro) is an ancient grain, an ancestor of durum wheat and was one of the first cereals cultivated in the Fertile Crescent of the Middle East. It has a deliciously nutty flavour and can be eaten as a whole grain (farro) or ground into flour.
Emmer is known as "farro medio" and sits in size between smaller einkorn (farro piccolo) and larger spelt (farro grande).
This emmer is grown in Lincolnshire.
Cooking with Emmer
The grains make great alternative to rice, as a side or in risotto, and can also be milled to make flour - it will make amazing bread and pasta.
Rinse, bring to the boil then simmer until tender (about 25 to 30 minutes). Speed up cooking by pre-soaking for a few hours. Add the cooked / uncooked (depending on cooking time) emmer to stews and casseroles, or toast some and add to a salad.
British Grown Wholegrain Emmer (Farro)
Ingredients: Emmer Grain (Gluten)
For allergens see ingredients in bold.
Due to the way our food is stored and packaged, this product may contain traces of other allergens due to cross-contamination.