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

  GRAMS PER SERVE
  SERVES PER PACK
  	PER SERVE	PER 100g
  ENERGY	773.5	1547
  PROTEIN	5.85	11.7
  FAT, TOTAL	1.35	2.7
  SATURATED	0.3	0.6
  CARBOHYDRATE	36	72
  SUGARS	0.75	1.5
  SODIUM	5.5	11

• + Ingredients

  Wheat

• + 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