Additional information
Packsize | 25 LB OR 5 LB |
---|
Red Quinoa makes a visually stunning addition to a variety of dishes and cooks to a firmer texture than white quinoa. Our Red Quinoa has its natural, mildly nutty, bitter-tasting saponin coating removed and is ready to cook without rinsing.
Packsize | 25 LB OR 5 LB |
---|
Enjoy in place of rice, buglar, barley, or couscous. You can even use red quinoa as a base for pilafs, salads, or breakfast cereals as well as baking into breads, crackers, or desserts!
Bulgur is made by soaking cooked whole wheat kernels (berries) which are then dried and part of the bran is removed. The remaining pieces are cracked into small pieces. Bulgar can be cooked and served as a grain or used in breads, soups, and even desserts.
Polenta is a popular food dish that has long been common in Italian and other European cuisine, but has recently gained attention in the United States as well. It is made from ground cornmeal, which is then boiled in water to create a porridge-like substance.
French Green Lentils (Lens esculenta) are a hard-to-find Lentil that are a beautiful deep fall green. These lentils contain a seed coat and are 1/2 cm. wide with a mild, earthly flavor. The French Green Lentils texture is a bit firmer than most other lentils and hold their shape well when cooked. This tiny lens shaped pulse has traditionally been used as a meat substitute (a pulse is the dried seed of any legume, such as beans and peas). Lentils are the seed of a small shrub and are dried after harvesting. Lentils have been eaten for over 8000 years and originated in Southwestern Asia along the Indus River. The are a staple food for many South Asian cultures.
It is a short grain variety with a pearled color. Its size is equivalent to that of the short grain rice, sometimes even smaller, yet Bomba rice more than doubles its size when cooked. Its main characteristic is its great capacity to absorb flavors and aromas and that when cooked it is always “al dente,” loose and whole.
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.