Barley and Farro
This ancient grain lends a nutty taste and satisfying chew and is a hearty substitution for rice.
- Piri-piri grilled prawns with citrus barley and charred leek pilaf
- Creamy barley carbonara with fresh peas and shiitake bacon
- Parmesan and chili farro arancni with grilled winter greens and crispy garlic
- Farro succotash with spring vegetables, chorizo and romesco sauce
Most commonly used in bird seed, this grain is not just for the birds. It’s gluten free and has a light nutty flavour that goes well in many dishes.
Sorghum, Amaranth and Teff
These grains are gluten free and can be a great alternative for those avoiding gluten.