Enjoy cooked cracked emmer cereal (aka cracked farro) as a delicious breakfast or pilaf. It can also be mixed into bread dough to add texture and nutrients.
Emmer (Farro) Berries are an old world heirloom grain with a full-bodied flavor. Emmer has been used as a food source since ancient times, historians believe it was gathered wild up to 17,000 years ago before eventually being cultivated.
Emmer is high in protein (17-19%) and vitamin E, but has a low gluten content. Though it is still not recommended for gluten-intolerant people, it may be a good alternative grain for people suffering from some wheat allergies.
Because both emmer and spelt are higher root-mass crops than conventional wheat, they draw up more of the soil’s nutritious vitamins, minerals, and antioxidants than wheat and store them in the berries.
This emmer cereal is certified transitional by the Washington State Department of Agriculture, and comes from grains that are grown on a family farm on the Columbia Plateau of Eastern Washington without the use of pesticides or chemicals.
The Columbia Plateau is known for superior quality cereal grain production because of its arid climate and fertile, mineral-rich soils.
We also sell whole emmer, rolled emmer and emmer flour.
Store cracked emmer in an air-tight container in a cool, dry place.
Cracked emmer can be eaten as a cereal, as a pilaf, or mixed into breads.
To cook, bring 3 cups of water to a boil for every 1 cup of raw emmer cereal. Stir the cereal into the boiling water, and reduce the heat to low. Let gently simmer for eight to twelve minutes, remove from the heat and let stand, covered, for five minutes.
We recommend topping the finished cereal with fruit for extra sweetness, flavor, and nutrients.
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