Our split emmer farro is traditionally known as farro spezatto in Italy. Our whole grain emmer is delicately split in half to reveal a heavy textured cracked grain, similar to bulgur wheat… but more nutritious (twice the fiber) and flavorful than common bulgur wheat (which is cooked and dried). This highly versatile grain can be used in soups, salads, pilafs, vegetarian burgers and stuffing.
Our split emmer farro is an ancient style of bulgur wheat. It is traditionally known as Farro Spezzato in Italy. Split emmer farro cooks in 1/3 the time (20 minutes) and yields a light, airy cooked grain with tremendous flavor and soft texture. It is a great substitute for bulgur wheat. Instead of being cooked and dried like traditional bulgur wheat, our split emmer farro is a raw, whole grain, minimally processed to garner its tremendous nutritional properties. Use in cold salads, add to soups for texture, or sauté with olive oil, fresh shallots, and herbs to compliment a main dish. It is a perfect addition to stuffing, pilaf, and performs great as a soup thickener. Cooking instructions included on the package.
On stovetop, add 1 cup Split Emmer Farro to 2 1/2 cups water or broth with a pinch of salt. Bring to a boil. Reduce to a simmer and cook, partially covered for 15-20 minutes. Remove from heat and let stand for 5 minutes. Serve warm.
This can also be cooked in a rice cooker on the white rice setting.
One cup makes 3-4 servings.
