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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.
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Ingredients
Emmer Grain (Gluten)
Allergy information
For allergens, see ingredients in bold
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Typical values |
Per 100g, raw whole grains |
Energy |
1,430kJ (341kcal) |
Fat |
2.1g |
of which saturates |
0.1g |
Carbohydrate |
63.3g |
of which sugars |
3.3g |
Fibre |
10.6g |
Protein |
10.8g |
Salt |
<0.01g |
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Suitable for vegans and vegetarians
Grown in Lincolnshire by Jeremy Dickin