Choose 10 or 60 lbs
Grano is made up of golden durum wheat berries that have been slightly pearled (had portions of their bran polished off). While relatively unknown in the US, grano has been a staple food in parts of Italy for centuries.
When cooked, grano has a mild, pasta-esque flavor (it is, after all, the same wheat ground for pasta making) and slightly chewy “al dente” texture. In addition to being cooked as you would other grains for use in side dishes, salads, pilafs, and soups, grano can also be prepared using the risotto method.
Store grano in an air-tight container in a cool, dry place.
RECIPES & TIPS
Grano can be simmered in water or broth until tender, or prepared similarly to Arborio rice using the risotto method. Like pasta, it is adaptable to a huge range of flavors.
Try mixing grano into soups, rice pilafs & grain salads, or simply serving it as a starchy side. It can also be served topped with pasta sauces.
Basic Cooking Instructions:
Pour one cup of grano into 2 ½ cups of boiling water. Bring the water back to a boil, then reduce the heat to a simmer & cook until tender (about 30 minutes). Drain off any residual water.