Good grains for winter wellness


Farro is an ancient whole grain with a pleasantly chewy texture and a nutty flavour. It’s a sturdy, versatile, and nutrient-rich grain that looks similar to barley but is longer and more oblong in shape. Whether served warm, cold, or at room temperature Farro is a delightful addition to a wide variety of dishes including soups, salads, and even breakfast dishes.

Farro has gained popularity in recent years, but it has been a favourite standby for centuries in European and Middle Eastern countries with a history that dates back some 10,000 years. The grain originated in the Fertile Crescent, which was the first agricultural region in the Mediterranean and Middle East.

Bulgur is a nutritious whole grain made from dried, cracked wheat, most commonly durum wheat. It’s a traditional staple in Middle Eastern, Mediterranean, and West Asian cuisines, known for its nutty flavour and chewy texture.

Bulgur is produced by parboiling wheat, drying it, and then cracking it into various sizes. The parboiling process partially cooks the grains, which shortens the cooking time and extends shelf life.

As a whole grain, bulgur includes the germ, endosperm, and bran, offering a full spectrum of nutrients. It’s rich in fibre, protein, and essential minerals like manganese, magnesium, and iron.

Bulgar has several health benefits. Its high fibre content indicates that regular consumption may support blood sugar control, heart health, and digestion. Bulgur is a great alternative to other grains like rice or couscous, adding a new dimension of flavour and texture to meals. It’s easy to cook and can be a healthy addition to a balanced diet. Bulgar is versatile and can be prepared quickly by boiling or soaking. It can be used in a variety of dishes, such as tabbouleh, pilaf, and salad.

Unfortunately, both farro and Bulgar are derived from wheat grain so neither are gluten-free so those with gluten sensitivities or celiac disease should avoid them.

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