Nutty farro and Arabic spices make a beautiful flavour combination. Serve as a vegetarian main course or as a side dish with roast leg of lamb or grilled meat.

Grano is an ancient grain from Southern Italy with a toasted wheat flavour and texture similar to barley. Cooked with pesto and topped with a poached egg.

Spring vegetables, sorghum and truffle oil make this a spectacular risotto. Sorghum is an excellent gluten-free substitute for Israeli couscous.

Freekeh has a firm, chewy texture and a distinctly earthy, nutty and slightly smoky flavour that's perfect in this risotto.

Fragrant Indian spices pair perfectly with sweet caramelised onion and nutty farro. Delicious as a vegetarian main course or served with Tandoori chicken.

The best of two worlds in a bowl. A creamy risotto with the Japanese flavours of ginger, seaweed, tangerine peel and black sesame seeds.

When cooked, knight rice has a chocolate-like flavour. Ultrasperse 3 thickens and gives the pudding a velvety texture.

Big on flavour, this make-ahead meal is perfect for a busy weeknight. Just add steamed rice and a vegetable and dinner is served.

Yakami Orchard from the southern tip of Kyushu, represent an authentic gateway to flavours of Japan. Ideal Citrus Ingredients for Chef & Mixologist.