Organic Whole Grain Emmer Farro

(3 customer reviews)

$7.95$92.95

Our most popular seller,  Emmer is a type of farro (ancient hulled wheat) that dates back to early civilization. It is a simple grain of 28 chromosomes that pre-dates Spelt. It is prepared like brown rice and cooks in 50-60 minutes (or can be soaked overnight to reduce the cooking time). It makes a fabulous pilaf, grain salad, risotto, addition to soup, or sprouted for bread and salads. When cooked, its dark, plump berries add full-bodied flavor, chewy texture, and high nutritional value (over 16% protein) to every meal.  This versatile grain is a staple food in our household.  When Emmer is mixed with lentils, beans, or chickpeas it makes a complete protein. This product received the national EXPO West  “NEXTY” award in 2020 for “best new organic food.”

Description

Our most popular seller, Emmer is a type of farro (ancient hulled wheat) that dates back to early civilization. It’s a simple grain of 28 chromosomes that pre-dates spelt. It is prepared like brown rice and cooks in 50-60 minutes (or can be soaked overnight to reduce the cooking time). It makes a fabulous pilaf, grain salad, risotto, addition to soup, or sprouted for breads and salads. When cooked, its dark, plump berries add sweet, full-bodied flavor, chewy texture, and high nutritional value (over 16% protein) to every meal. It is a lovely, versatile grain that is a staple in our household. When mixed with lentils or chickpeas it makes a complete protein.

Nutrition Facts for Emmer

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Additional information

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3 reviews for Organic Whole Grain Emmer Farro

  1. Kimberly Gray (verified owner)

    I love this stuff! I cook up a batch each week, and use it as the base for grain bowls that I fix for breakfast or lunch. It has a chewy texture that I really enjoy.

  2. Michael Weinstein (verified owner)

    Mixed with a different grain, it generates an exceptionally flavored levain. You will not get much oven spring doing a 100% Emmer boule, however the flavor remains outstanding. For reference I typically make a miche that is 95-97% extraction. When making a miche with emmer, I generally blend it around 25-35% Emmer. You could probably push 50%.

  3. Jan Voelkel (verified owner)

    Delicious, chewy farro. We use it in soups, salads, and grain bowls. Wonderful quality!

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