Additional information
Packsize | 4/22 OZ |
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Sorghum is an ancient grain that spread from Africa to India, Asia, Australia, and the Americas thanks to trade routes. While it has been used here for years to make food for livestock, ethanol and syrup, sorghum has been gaining in popularity thanks in part to its gluten-free status.
Sorghum grains, unlike wheat, have an edible hull. This helps it retain nutrients, making it a great option for any diet. The grains vary in color, with red, brown, golden, yellow, white and even purple all being common shades.
Packsize | 4/22 OZ |
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Sorghum grains can be used like rice or quinoa, ground into flour for baking, or even popped for a unique snack. There’s also beer made with sorghum! You can find sorghum among the other whole grains, as well as in the bulk bins, so you can buy just a bit to try it!
If using sorghum for baked goods, be sure to double-check the recipe, as many gluten-free baking recipes require the addition of xanthan powder.
Lentils are one of the healthiest foods because they are low in fat and contain high levels of proteins, fiber, essential amino acids, folate, vitamin B1, iron and minerals. Red Chief Lentils are a pale salmon-colored, lens-shaped legume that are known for their quick-cooking nature and mild, buttery, smooth taste.
Black Eyed Peas (Vigna Unguiculata) are related to the Mung Bean. These beans are medium sized cream colored beans with a ‘Black Eye’ on the inner curve of the bean. Black Eyed Peas are about 3/8 long and have a sweet, mild pea-like flavor and firm texture. The Black Eyed Pea absorbs the flavors of a dish very well. Also referred to as a Black Eyed bean, Cow Pea, Field Pea, Tonkin Pea, China Pea, Marble Pea, Brown Eyed Pea, Jerusalem Pea, Black Eyed Suzy and Lobhia.This bean is believed to have originated in Eastern Asia. It was brought to the Americas with the African slave trade. Black Eyed Beans were a staple of many plantation diets. Eaten on New Year’s Day, Black Eyed Beans are thought to bring good luck for the following year.
Suggested Use:
This fast cooking legume lends itself to many recipes. It mixes well with a variety of greens, including Okra, Collard and Swiss Chard. Hoppin’ John is a traditional souther recipe using this bean.
Basic Prep:
Soak overnight. Rinse and place in a large pot and cover with fresh water. Bring water to a boil for 3 minutes, reduce heat and simmer, covered, for 30-45 minutes until tender. Do not over stir or the soft skins can be damaged. One cup dry yields 2 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.
Chana Dal (Pisum Sativum) are small peas which are peeled and cut in half. This type of Legume dates from 6000 BCE and have been found buried with Egyptian mummies. They were brought to India by the Greeks and are now an important staple food in South Asia.
Suggested Use:
When cooked they lose their shape and are excellent for thickening soups and stews. Typically used with curry, they can be seasoned with many different herbs.
Basic Prep:
Rinse 1 cup of dry peas in several changes of cold water, until water runs clear. Cover with unsalted water, bring to boil over medium-high heat, cook for 25-30 minutes until peas are tender but still firm. One cup dry yields 2 cups cooked.
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.