Additional information
Packsize | 14 OZ |
---|
Used to make traditional old-fashioned tapioca pudding, an all-American favorite dessert. Pearl tapioca is a healthy grain, which is low in saturated fat and is great for a gluten-free diet.
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.
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.
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.
Farro has seen a surge in popularity thanks to its excellent taste and adaptability. Now in couscous form, the nutty flavor and delightful chewy texture enhances a range of dishes from meat ragu to seafood stew, or even eaten simply drizzled with extra virgin olive oil. Because it is easily digested and low in gluten, farro can often be eaten by people who are normally gluten-intolerant.