Size:	1lb Emmer Berries, 2lb Emmer Flour, 1lb Emmer Flakes & 1lb Cracked Emmer (5lbs total).
Features:	Pure Line Non-GMO Crop, Berries & Flour are Organic, Cracked & Rolled Emmer are Transitional (What does "Transitional" mean?)
Origin:	Eastern Washington

This sampler contains four products:

1lb Emmer Berries
2lb Emmer Flour
1lb Emmer Flakes
1lb Cracked Emmer

Emmer (Farro) is an old world heirloom grain with a full-bodied flavor. Emmer has been used as a foodstuff 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.
 
Emmer is a higher root-mass crop than conventional wheat, so it draws up more of the soil’s nutritious vitamins, minerals, and antioxidants.
 
This farro is grown on a family farm on the Columbia Plateau of Eastern Washington, which is known for superior quality cereal grain production because of its arid climate and fertile, mineral-rich soils.

Store emmer products in air-tight containers in a cool, dry place.

Emmer Berries:
This emmer has only been de-husked prior to packaging.  The processed farro berries called for in some Italian recipes may cook to a softer texture than this farro.  If you want this farro to have a softer texture, soak it in water for eight hours prior to cooking.  
 
To cook farro, first rinse the farro grains. In a pot on the stove combine 2 parts water to 1 part berries. Bring the mixture to a boil, then cover & reduce the heat to low.  Simmer 45 minutes until tender. Serve hot as a starch, add to finished soups, or use it in hot or cold grain salads. 

Cracked Emmer:
Cracked emmer can be eaten as a cereal, in pilaf, or mixed into breads.
 
To cook, bring three cups of water to a boil for every cup of emmer. Stir the cereal into the boiling water and reduce the heat to low. Let gently simmer for eight to twelve minutes, then remove from the heat and let stand, covered, for five minutes.

Rolled Emmer:
Rolled emmer flakes cooked similarly to oats in order to make emmer “oatmeal.” Stir flakes into boiling water (two parts emmer to three parts water). Reduce heat to low, stir, and cover the pot. Simmer for 5-10 minutes, stirring occasionally. Remove from heat and let sit covered for five minutes prior to serving.

They can also be used in place of rolled oats in homemade granola and baking.

Emmer Flour:
Emmer flour can be used as the primary flour in pizza crust, pasta, pie dough, muffins, scones, cookies and crackers.  With practice, it can be used in loaf breads, especially substituted for rye.

Emmer/Farro Recipes

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