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Packsize | 10 LB CS |
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Although commonly called Ivory White Lentils, these tiny, ivory-colored discs are not true lentils, but the white center of the Indian staple bean crop black gram (or urad dal). White Lentils have a mild, earthy flavor and soft texture when cooked. They are about 3/16 inch in diameter and are a rich source of protien.
Packsize | 10 LB CS |
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The quick cooking and nutritious nature of lentils make them an obvious choice for winter soups. They’re delicious in chilled vegetable salads, or mix with bread crumbs, minced onion, and garlic to stuff roasted red peppers or eggplant. They can even be put in a blender to make flour that can be used in recipes for the Indian breads dosa, idli, or papadum.
Hulled Millet is an excellent nutritional food source for emergency preparedness. Millet has a mildly sweet, nut-like flavor that contains loads of beneficial nutrients, including protein, fiber and B-complex vitamins. It is also particularly high in iron, magnesium, phosphorous, and potassium. Millet is highly nutritious, non-glutinous and is not an acid forming food, so it is soothing and easy to digest. In fact, it is considered to be one of the least allergenic and most digestible grains available.
Kasha, or buckwheat groats, is native to central Asia and was introduced to Europe by the end of the Middle Ages. Perhaps due to its long history and travel across continents, the term kasha has come to refer to a variety of cereal-type products. In America, the term refers to roasted buckwheat groats, which have a toasty, nutty flavour. In Russia, kasha is used in a broader sense for a variety of cooked grains, including buckwheat, millet and oats. Buckwheat kasha is not a true cereal, since it is not a grass. Its kernels are actually achenes, which are dry fruits similar to the seeds of strawberries. While buckwheat may be known to many, particularly as a flour in pancakes and other specialty items, this month we will focus on kasha, a nutritious and tasty alternative to better-known grains.
Spanish Pardina Lentils(Lens esculenta) have been eaten for over 8000 years. Lentils originated in Southwestern Asia along the Indus River. They are a staple food for many South Asian cultures. The Latin word for lentil, lens, was used in the 17th century to describe eye glasses. This is because of the similarity in shape between the legume and an eyeglass lens. Lentils are the seed of a small shrub. Lentils do not require soaking. Simmer 1 cup lentils with 4 cups water 12 minutes for salads, 20 to 25 minutes for main dishes. Skim the water while cooking, drain. One cup dry yields 2-1/4 cups cooked.
Black Barley is also known as Purple Hull-less Barley. Originally from Ethiopia, this variety has not been raised until recently because of the low yield. This is actually the only grain that can go from field to table without being processed, because the gloom or bran layer stays attached to the kernel, and is edible.
Suggested Use:
The shape of this hearty grain resembles a coffee bean and cooks to a glossy purplish-mahagony color. It is wonderful in soups and stuffings or alone as a beautiful alternative to rice (Because of a somewhat chewy texture, it is best mixed with other grains.)
Basic Prep:
Rinse well, add 1 cup of barley to 3 cups of boiling water. Simmer covered 35-40 minutes until liquid is absorbed. For a fluffier grain, soak Barley in water for 5 hours then simmer covered for 15 minutes. One cup dry yields 3-1/2 to 4 cups cooked.
The traditional Valencia rice, round short grain ‘Paella Rice’from Valencia (used to make paella). It is characterized by its great capacity of absorption and the creamy texture of the grain after being cooked. A perfect choice for typical Mediterranean dishes as rissoto, rice dishes.