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.
GRAMS PER SERVE 50 SERVES PER PACK 20 PER SERVE PER 100g ENERGY 773.5kJ PROTEIN 5.85g FAT, TOTAL 1.35g SATURATED 0.3g CARBOHYDRATE 36g SUGARS 0.75g SODIUM 5.5mg
Country Of Origin
Product of Australia
Store in a cool dry area away from direct sunlight
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.