Farro

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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 (farrotto?), 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). 

Grown by Jeremy Dickin in Lincolnshire. Supplier - Hodmedods

 

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. 

 

500g bags

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