A golden oldie full of golden goodness! Wheat is thought to have originated in southwest Asia over 12,000 years ago. Unlike processed wheat where all the layers are stripped away, hulled wheat is a wholegrain that retains the three important parts of the grain: the germ, bran and endosperm. (Only the inedible hull is removed.) It can be used in a multitude of dishes, from soups to desserts and is delicious as a rice alternative in risotto! When it’s cooked it becomes sweet, tender and nutty, lending itself to a number of tasty dishes.

  • + Nutritional Info
      PER SERVE PER 100g
    ENERGY 773.5 1547
    PROTEIN 5.85 11.7
    FAT, TOTAL 1.35 2.7
    SATURATED 0.3 0.6
    SUGARS 0.75 1.5
    SODIUM 5.5 11
  • + Ingredients


  • + How to use

    Hulled wheat grains can be cooked and eaten anytime from breakfast to dinner. One cup of raw wheat makes a bit over two cups when cooked. To cook, bring to the boil with two and a half parts water, then simmer for one hour before draining any excess water and fluffing with a fork. Wheat grains cook best if soaked overnight. They are a popular ingredient in soups, but make sure you add extra water to your soup base as the grains will absorb liquid as they double in size. 

  • + Country of Origin
    Product of Australia
  • + Storage Instructions
    Store in a cool dry area away from direct sunlight


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