A northwest blend of Blue Bird Emmer farro and wild rice from Willamette Valley Oregon. Great for pilaf, wraps, stuffings, and grain salads. Just add water and oil, bring to boil and simmer on low for 35-40 minutes; let stand for 10 minutes.


Emmer Farro is an ancient parent to modern wheat, is low in gluten and high in protein and fiber. As a whole grain, it has a delicious nutty flavor and delightfully toothsome texture perfect for grain salads, soups, and pilafs. Emmer can be used as an alternative for some people suffering from wheat or gluten sensitivities. Some wheat-sensitive customers bake with it exclusively!