Emmer, a natural hybrid of Einkorn and goat grass, was a dietary staple in Near East communities during the Neolithic Age. Known as "The Pharaoh's Wheat," this ancient grain was prized by ancient Romans and discovered in Egyptian tombs. Like Einkorn, Emmer has lower gluten, higher protein, and rich fibre content, along with essential nutrients like zinc and magnesium. Also called Farro (Italian), it is loved for its nutty flavour.
 
The grain can be cooked to make a chewy nutty addition to meals.
Soaking emmer overnight (8 to 12 hours) will cut the cooking time down to about 20 to 30 minutes. Be sure to drain and rinse the soaked grain before cooking.