Thistle Dew! Farms, Teas 'n Bees

Barley, Black

$ 5.75 USD

Uses: 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.)
Package Size: 1 Lb
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.
Comments: 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.

Barley - Pearled

$ 5.00 USD

Package Size: 1 Lb
Comments: Season the barley and use in soups, or as a side dish instead of macaroni. Add a little sugar and cream for a breakfast delight.
Basic Prep: Add three cups water and 1 cup barley, bring to a boil, reduce heat and cook for 45 minutes until barley is tender and all liquid is absorbed.
Nutrition Facts: Serving Size: 45g, Amount Per Serving: Calories 168, Cal. From Fat 10, Total Fat 1g (2% DV), Saturated Fat <1g (4% DV), Cholesterol 0mg (0% DV), Sodium 6mg (0% DV), Total Carbohydate 24g (8% DV), Dietry Fiber 8g, Sugars 0g, Protein 6g, Vitamin A (0% DV), Vitamin C (0% DV), Calcium (0% DV), Iron (6% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.

Bean and Pea Blend

$ 6.00 USD

Origin: USA
Uses: Use Bean & Pea Blend in your favorite bean soup recipe. Create a cold bean salad dressed with olive oil and herbs, or make a savory bean and sausage casserole. Bean & Pea Blend is versatile and easy to use.
Package Size: 1 Lb
Basic Prep: 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 2 hours until tender. One cup dry yields 2-1/4 cups cooked.
Comments: The Bean & Pea Blend offers a colorful variety of beans and split peas. This blend is a step saver in the kitchen whenever a recipe calls for multiple legumes. The split peas thicken the soup or stew while the blend of beans gives a dish eye appeal.

Beans - Great Northern

$ 5.75 USD

Origin: USA
Uses: Great Northern Beans are great baked in casseroles, this was the traditional use of these beans. They are also good in soups and tossed with pasta and fresh herbs.
Package Size: 1 Lb
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 45 minutes until tender. This bean produces foam, so skim the water regularly while cooking. One cup dry yields 2-1/2 cups cooked.
Comments: Great Northern Beans (Phaseolus Vulgaris) are related to the Kidney Bean and part of the white bean family. This bean is about 3/8 long, larger than the Navy Bean, white and oval shaped with a mild flavor and mealy texture. Great Northern Beans are a New World Bean, they were grown in the Americas before Europeans arrived.

Cailcio Soup Blend

$ 7.00 USD

Uses: Calico Soup Blend cooks into a thick soup. The lentils, split peas and barley dissolve during the cooking process, while the other beans retain their shape. Chicken, beef or vegetable stock can be used to flavor this blend as well as onions, carrots, celery and dried herbs.
Package Size: 1 Lb
Basic Prep: Calico soup blend requires no soaking. Rinse well with mild agitation until water runs clear. Place beans in a pot that has a lid. Add enough water to cover beans by 1 inch. Bring to a boil, then simmer covered for 1.5 to 2 hours. One cup dry yields 3 cups cooked.
Comments: Calico Soup Blend is a harvest medley of beans and grains ready for cooking. Our Calico Soup Blend is not only nutritious, but it is also a very colorful blend of legumes. This blend includes Red Chief Lentils, Green Lentils, Small Baby Lima Beans, Green Split Peas, Yellow Split Peas, Navy Beans, Blackeye Beans, Pinto Beans, Small Red Beans and Pearled Barley.

Couscous - Israeli

$ 8.50 USD

Ingredients: Wheat flour (Contains wheat).
Uses: Middle Eastern Couscous has a nutty, light flavor. Serve with marinated broiled vegetables. Flavor with garlic and onion as a side dish to meats and poultry. Cooked and chilled, it makes a super salad. Use instead of rice with curries or stir fry.
Package Size: 1 Lb
Basic  Prep: Bring 4 cups of water to a boil and add 1 cup of couscous. Simmer for 8 minutes until tender yet still al dente, drain. One cup dry yields 3 cups cooked.
Comments: Israeli Couscous, also known as Middle Eastern Couscous, is made from wheat flour, like traditional Moroccan Couscous, Middle Eastern Couscous is toasted or puffed and about the size of a Peppercorn. The large size of this Couscous allows it to absorb flavors well. Couscous originated in the Moroccan area of Northern Africa. African cooks, made Couscous from scratch, by moistening flour with a small amount of water and salt, then rolling between the palms of their hands to form small grains. The grains are sorted by size, then steamed. Once cooked, the grains are separated. For immediate use it's sprinkled with cold water to allow it to swell and get fluffy. If for later use it's spread on a cloth and dried in the sun.

Couscous - Medium

$ 7.00 USD

Uses: Serve Couscous with marinated, broiled vegetables, flavor with garlic and onion as a side dish to meats and poultry. Cooked chilled Couscous makes a super salad ingredient. Use a bed of Couscous instead of rice with curries or stir fry meals. Combine with Harrisa Sauce for a spicy side dish.
Package Size: 1 Lb
Ingredients: Durum Wheat Semolina (Contains wheat).
Comments: Couscous is made from Semolina Flour, which is the roughly milled endosperms of Durum Wheat. The Semolina is moistened with water and rolled until little balls are formed. A granule of Couscous is about the size of a pin head. Couscous is very versatile. Couscous is used in place of rice, as a side salad, added to soups, mixed with sauted vegetables, and as a breakfast cereal. Couscous originated in Northern Africa. Couscous has recently captured the imagination and attention of many Americans.
Basic Prep: Pour 1-1/4 cups of boiling water over 1 cup couscous, cover and let sit for 5 minutes. Fluff with a fork. Yields 3 cups.

Couscous - Fregola Sarda Medium

$ 19.00 USD

Ingredients: Durum Wheat Semolina. (Contains Wheat).
Uses: Try this as a substitute for Risotto, or pasta. It is also great as a salad, or side dish.
Package Size: 1 Lb
Basic Prep: Rinse in cold water. Boil in salted water or stock for about 15 minutes or until al dente, drain. One cup dry yields two cups cooked.
Comments: Fregola Sarda Couscous is similar to middle eastern couscous in it's versatility. Fregola Sarda is a durum wheat toasted pasta from Sardinia. The rough texture of this pasta enables sauces to cling to it exceptionally well. The toasted flavor of this couscous pairs beautifully well with our line of Wild and Exotic mushrooms. It is great as a risotto substitute, salad, side, or vegetarian entree.

Couscous - Lebanese

$ 11.50 USD

Uses: Serve Couscous with marinated, broiled vegetables. Cooked chilled Couscous makes a super salad ingredient. Use a bed of Couscous instead of rice with curries or stir fry meals.
Package Size: 1 Lb
Basic Prep: Bring 4 cups of water to a boil and add 1 cup of couscous. Simmer for 15 minutes until tender yet still al dente, drain. One cup dry yields 3 cups cooked.
Comments: Couscous is made from Semolina flour, which is the roughly milled endosperms of Durum Wheat. The Semolina is moistened with water and rolled until little balls are formed. Think of Couscous as a baby pasta. Lebanese Couscous is the largest Couscous in size, ranging from 1/8 to 1/4 in diameter. This style of Couscous offers a new look for the pasta. Use in place of rice, as a side salad, added to soups, mixed with sauted vegetables, and as a breakfast cereal. Couscous originated in Northern Africa, especially Morocco. Couscous has recently captured the imagination and attention of many Americans.

Couscous - Tri-Colored

$ 8.00 USD

Uses: Serve Couscous with marinated, broiled vegetables, flavor with garlic and onion as a side dish to meats and poultry. Cooked chilled Couscous makes a super salad ingredient. Use a bed of Couscous instead of rice with curries or stir fry meals. Combine with Harrisa Sauce for a spicy side dish.
Package Size: 1 Lb
Basic Prep: Pour 1-1/4 cups of boiling water over 1 cup couscous, cover and let sit for 5 minutes. Fluff with a fork. Yields 3 cups.
Ingredients: Durum Wheat Semolina, natural & artificial flavor, spices, dehydrated spinach, tomato powder, annatto extract, oleoresin of spinach.
Comments: Rainbow Couscous is a Traditional Couscous blended with a balanced proportion of Spinach and Tomato flavored/colored Couscous. Rainbow couscous offers a chef a colorful presentation with minimal labor. Couscous originated in Northern Africa. Couscous is made from Semolina Flour, which is the roughly milled endosperms of Durum Wheat. The Semolina is moistened with water and rolled until little balls are formed. A granule of Couscous is about the size of a pin head and bland in flavor. Couscous is very versatile. Couscous is used in place of rice, as a side salad, added to soups, mixed with sauted vegetables, and as a breakfast cereal.

Couscous - Whole Wheat

$ 8.00 USD

Uses: Serve Couscous with marinated, broiled vegetables. Cooked chilled Couscous makes a super salad ingredient. Use a bed of Couscous instead of rice with curries or stir fry meals.
Package Size: 1 Lb
Ingredients: Unenriched Semolina flour. (Contains wheat).
Comments: Whole Wheat Couscous is made from Semolina Flour, which is the roughly milled endosperms of Durum Wheat. Whole Wheat Couscous is made with whole grain Durum Flour and often rolled with Brown Rice Flour. This flour retains the the bran and germ of the Wheat Berry, thereby, making it more nutritious than products made from White Flour. The Whole Wheat variety of Couscous cooks just as quickly as the regular varieties and tastes great. Whole Wheat Couscous has a rich nutty flavor and is the same size as the traditional Couscous (about the size of a pin head). The quick cooking nature of Couscous has made it a very popular addition to the Western diet.
Basic Prep: Pour 1-1/4 cups of boiling water over 1 cup couscous, cover and let sit for 5 minutes. Fluff with a fork. Yields 3 cups.

Cracked Wheat

$ 6.00 USD

Package Size: 1 Lb
Package Size: Bulgur is whole-wheat berries that have been steamed and hulled, then dried and cracked. It has a tender, chewy texture and nutty flavor and makes a wonderful wheat pilaf.

Farro/Spelt

$ 6.50 USD

Use: Spelt can be marinated with salad dressing as part of a first course. Add to soups and stews for an interesting, texture and flavor enhancer. Spelt can be substituted for rice in most dishes.
Package Size: 1 Lb
Basic Prep: Soak Spelt overnight in water. Rinse and add 1 cup of Spelt to 2 1/2 cups of water. Bring to a boil, reduce heat and simmer for 50 minutes. To cook Spelt that has not been soaked, simmer for 90 minutes. One cup dry yields 2 cups cooked.
Comments: Spelt (Triticum Aestivum Spelt) is a shiny, dark rice shaped grain. When cooked, Spelt has a texture reminiscent of rice, a sweet, nutty flavor and firm chewy texture. An ancient relative of Wheat, it was grown in the ancient near east over 9000 years ago. Very popular in Europe, it's recently coming to the attention of Americans. In Switzerland, Austria and Germany, it's called Dinkle and in Central Italy it's called Farro. Spelt has superior qualities to Wheat. It cooks in less liquid, in less time, and is m ore easily digested. Spelt is also often an option for individuals with Wheat allergies. Spelt does not bake like Wheat. When baking, mix times may not exceed 4-1/2 min. At medium speed or Gluten will break down and the loaf will not rise. When baking Spelt instead of Wheat use about 25 less water. Spelt (Contains wheat).

Lentils - Autumn

$ 6.00 USD

Package Size: 1 Lb
Basic Prep: In a saucepan, bring 2 cups water or stock to a boil. Slowly add 1 cup of lentils while stirring to keep from sticking. Reduce heat to a simmer. Cook for 15-20 minutes or until tender. Remove from heat. Drain excess water.
Ingredients: French Green, Petite Crimson, Golden, Black Beluga, Spanish Pardina and Ivory White Lentils.
Comments: Autumn blend provides a mild, earthy flavor with a soft texture.
Nutrition Facts:

Serving Size: 1 cup (172g), Amount Per Serving: Calories 649, Cal. From Fat 15, Total Fat 2g (3% DV), Saturated Fat 0g (0% DV), Cholesterol 0mg (0% DV), Sodium 19mg (1% DV), Total Carbohydate 110g (37% DV), Dietry Fiber 56g, Sugars 10g, Protein 54g, Vitamin A (1% DV), Vitamin C (20% DV), Calcium (10% DV), Iron (96% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.

Lentils - Black Beluga

$ 7.00 USD

Uses: 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.
Package Size: 1 Lb
Basic Prep: Lentils do not require soaking. Simmer 1 cup lentils with 4 cups water 12 minutes for salads, 20 to 30 minutes for main dishes, drain. Skim the water while cooking. One cup dry yields 2 cups cooked.
Comments: Black Lentils (Lens Esculenta) are a very popular legume in South Asia, they are used to make a beautiful black lentil soup. Black Beluga Lentils are 1/2 cm. wide with a mild, earthly flavor and soft texture. 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. They are a staple food for many South Asian cultures.

Lentils - French

$ 6.75 USD

Package Size: 1 Lb
Uses: The quick cooking and nutritious nature of lentils make them an obvious choice for winter soups. They are also good cooked and chilled for salads or mixed with bread crumbs to stuff vegetables. Blend lentils with middle eastern couscous and use as a bed for seafood or poultry.
Basic Prep: Lentils do not require soaking. Simmer 1 cup lentils with 4 cups water for 20 to 25 minutes, drain. Skim the water while cooking. One cup dry yields 2 cups cooked.
Comments: 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. The Latin word for Lentil, Lens, was used in the 17th century to describe eye glasses because of the similarity in shape.
Nutrition Facts: Serving Size: 1/4 cup (32g), Amount Per Serving: Calories 110, Cal. From Fat 5, Total Fat 0g (0% DV), Saturated Fat 0g (0% DV), Cholesterol 0mg (0% DV), Sodium 0mg (0% DV), Total Carbohydate 18g (6% DV), Dietry Fiber 4g, Sugars 2g, Protein 9g, Vitamin A (0% DV), Vitamin C (4% DV), Calcium (2% DV), Iron (15% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.

Lentils - Petite Crimson

$ 5.00 USD

Package Size: 1 Lb
Comments: These lentils have a light brown seed coat and are a bright orange when skinned. No need to soak this lentil.
Basic Prep: Put the lentils in a large pot with 3 to 6 times water to lentils, bring to a hard boil, reduce heat and let simmer. The outer shell of this lentil is removed and will cook up in about 4-6 minutes.
Nutrition Facts: Serving Size: 43g, Amount Per Serving: Calories 150, Cal. From Fat 10, Total Fat 1g (0% DV), Saturated Fat 0g (0% DV), Cholesterol 0mg (0% DV), Sodium 0mg (0% DV), Total Carbohydate 25g (8% DV), Dietry Fiber 5g, Sugars 29g, Protein 11g, Vitamin A (0% DV), Vitamin C (2% DV), Calcium (2% DV), Iron (20% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.

Oats - Steel Cut

$ 5.00 USD

Package Size: 1 Lb
Comments: These oats have been chopped into small pieces. The are chewier than rolled oats, often preferred for hot oatmeal. They make a delightful full-bodied hot cereal with an appealing texture.
Directions: Bring 4 cups of water and 1/2 tsp salt to a rolling boil. Add 1 cup steel cut oats. Stir until the porridge begins to thicken (about 1 minute or so). Reduce heat and simmer 30 minutes, stirring occasionally.
Nutrition Facts: Serving Size: 1/4 cup, Amount Per Serving: Calories 154, Cal. From Fat 24, Total Fat 3g (5% DV), Saturated Fat 1g (5% DV), Cholesterol 0mg (0% DV), Sodium 1mg (0% DV), Total Carbohydate 26g (9% DV), Dietry Fiber 4g, Sugars 0g, Protein 7g, Vitamin A (0% DV), Vitamin C (0% DV), Calcium (0% DV), Iron (0% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.

Oats - Rolled

$ 5.00 USD

Package Size: 1 Lb
Comments: Regular Rolled Oats make a great oatmeal, sometimes called rolled oatmeal, or old-fashioned oats. Rolled Oats are oat groats that are steamed, rolled and flaked so that they cook quickly. They're often cooked as a breakfast cereal, added raw to granola or muesli mixes, or used to make oatmeal cookies. Regular rolled oats take about five minutes to cook.
Nutrition Facts: Serving Size: 1/4 cup (32g), Amount Per Serving: Calories 110, Cal. From Fat 5, Total Fat 0g (0% DV), Saturated Fat 0g (0% DV), Cholesterol 0mg (0% DV), Sodium 0mg (0% DV), Total Carbohydate 18g (6% DV), Dietry Fiber 4g, Sugars 2g, Protein 9g, Vitamin A (0% DV), Vitamin C (4% DV), Calcium (2% DV), Iron (15% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.

Orzo - Supreme

$ 20.50 USD

Ingredients: Durum semolina flour, water, dried red bell pepper, wheat protein isolate, dehydrated egg white, dried mushroom, saffron threads, paprika, safflower, mushroom base (mushrooms, salt, hydrolyzed soy protein, butter (cream, sugar, whey), autolyzed yeast extract, mushroom juice, modified food starch, onion powder, partially hydrogenated soybean oil, natural flavors), salt, and turmeric for color. (Contains wheat, eggs, milk, and soybean).
Uses: Our Supreme Orzo blend consists of Saffron Orzo, Fire Roasted Red Pepper Orzo and Porcini Orzo. Delicious in a Pilaf, Pasta E Fagioli or Minestrone soups, cold salads or by itself with butter. Use Orzo instead of rice with stir fry or to make Pilafs, cold salads and soups. Toss cooked Orzo with chopped spinach and sliced almonds for a delightful side dish.
Package Size: 1 Lb
Basic Prep: Add 1 cup of Orzo to 2 cups of rapidly boiling water or stock. Return to boil, reduce heat and simmer for 10 minutes until tender, yet still al dente. Add uncooked Orzo to soups during last 10 minutes of cooking. One cup dry yields 3 cups cooked.
Comments: Orzo is made with Durham Wheat Flour (Semolina) which makes it a pasta. Mediterranean Orzo is 1/3 inches long, rice shaped and has a slightly rich flavor. The toothy, firm texture and subtle flavors lend it's use to many different applications. Orzo maintains its shape when cooked. Traditionally, Orzo has been used with rice to make Pilafs. Orzo like many pastas, has become a flexible and versatile ingredient. In Italian, Orzo means Barley. Since pasta doesn't contain any Barley, the name is probably in reference to the shape of Orzo. With an array of herbs and spices, as well as the distinct rich flavor of porcini, this orzo is a great compliment to any dish. One pound dry yields 6-1/2 cups cooked.

Orzo - Garlic Lemon

$ 18.50 USD

Ingredients: Durum semolina flour, water, wheat protein isolate, lemon emulsion, lemon powder, garlic emulsion, salt, and turmeric spice for color. (Contains wheat).
Uses: Delicious in a Pilaf, Pasta E Fagioli or Minestrone soups, cold salads or by itself with butter. Use Orzo instead of rice with stir fry or to make Pilafs, cold salads and soups. Toss cooked Orzo with chopped spinach and sliced almonds for a delightful side dish.
Package Size: 1 Lb
Basic Prep: Add 1 cup of Orzo to 2 cups of rapidly boiling water or stock. Return to boil, reduce heat and simmer for 12 minutes until tender, yet still al dente. Or, add uncooked Orzo to soup or stew during last 12 minutes of cooking. One cup dry yields 3 cups cooked.
Comments: Orzo is made with Durham Wheat Flour (Semolina) which makes it a pasta. Lemon Garlic Orzo is 1/3 inches long, rice shaped and has an obvious lemon and garlic flavor. The toothy, firm texture and subtle flavors lend it's use to many different applications. Orzo maintains its shape when cooked. Traditionally, Orzo has been used with rice to make Pilafs. Orzo like many pastas, has become a flexible and versatile ingredient. In Italian, Orzo means Barley. Since pasta doesn't contain any Barley, the name is probably in reference to the shape of Orzo. This orzo has a subtle hint of lemon with a more robust flavor of garlic. One pound dry yields 6-1/2 cups cooked.

Orzo - Sweet Potato

$ 19.00 USD

Ingredients: Durum semolina flour, water, sweet potato, wheat protein isolate, carrot, sugar, salt, annatto spice (for color), nutmeg, and natural sweet potato flavor.
Uses: Delicious in a Pilaf, Pasta E Fagioli or Minestrone soups, cold salads or by itself with butter. Use Orzo instead of rice with stir fry or to make Pilafs, cold salads and soups. Toss cooked Orzo with chopped spinach and sliced almonds for a delightful side dish.
Package Size: 1 Lb
Basic Prep: Add 1 cup of Orzo to 2 cups of rapidly boiling water or stock. Return to boil, reduce heat and simmer for 12 minutes until tender, yet still al dente. Or, add uncooked Orzo to soup or stew during last 12 minutes of cooking. One cup dry yields 3 cups cooked.
Comments: Orzo is made with Durham Wheat Flour (Semolina) which makes it a pasta. Sweet Potato Orzo is 1/3 inches long, rice shaped and has a subtle, sweet potato flavor. The toothy, firm texture and subtle flavors lend it's use to many different applications. Orzo maintains its shape when cooked. Traditionally, Orzo has been used with rice to make Pilafs. Orzo like many pastas, has become a flexible and versatile ingredient. In Italian, Orzo means Barley. Since pasta doesn't contain any Barley, the name is probably in reference to the shape of Orzo. Try using this orzo in an application when a sweet potato side dish is called for. One pound dry yields 6-1/2 cups cooked.

Peas - Split Green

$ 5.00 USD

Package Size: 1 Lb
Comments: Green Split Peas (Pisum Stivum) are part of the legume family. Split Peas are husked and split in half. The Green Split Pea is about 1/4 of an inch wide and pale green in color. Split Peas have a mild flavor and soft texture. The Split Pea has more of an earthy flavor than the whole dried pea, similar to the lentil in versatility and nourishment.
Basic Prep:
Use 1.5 cups water or broth for each cup of peas. Allow water to boil, reduce heat, partially cover and simmer for 30 to 45 minutes.
Nutrition Facts: Serving Size: 1/4 Cup (45g), Amount Per Serving: Calories 172, Cal. From Fat 5, Total Fat 1g (2% DV), Saturated Fat 1g (5% DV), Cholesterol 0mg (0% DV), Sodium 7mg (0% DV), Total Carbohydate 30g (10% DV), Dietry Fiber 13g, Sugars 0g, Protein 12g, Vitamin A (0% DV), Vitamin C (0% DV), Calcium (2% DV), Iron (8% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.

Pasta/Grain Golden Blend

$ 9.00 USD

Ingredients: Wheat flour, enriched durum flour (flour, niacin, ferrous sulfate, thiamine, riboflavin), peas, quinoa, may contain 2% or less of spinach and tomato.
Package Size: 1 Lb
Basic Prep: Bring 1.5 cups water or stock to a boil, stir in 1 cup of pasta/lentil/grain blend. Add butter or olive oil to taste (OPTIONAL). Do not add salt. Cover, simmer on low 15-18 minutes until done. Fluff with fork and season as desired before serving. Yield: About 2 cups.
Comments: Golden Harvest Blend is the easiest way to add color and interest to a dish. It is a delicate balance of Middle Eastern Couscous, Multicolor Orzo (spinach, tomato and plain,) Chana Dal Peas, and Red Quinoa. Simple to prepare, it is a versatile side that can be complimented with any number of flavor profiles.

Quinoa - Black

$ 15.00 USD

Uses: The versatility of Black Quinoa allows it to be served alone as a side-dish or as part of a main entree. It is a great substitute for Couscous, Bulgur or Rice in recipes. In addition, sprouted Quinoa has a delicate, nutty flavor that's delicious in cold salads.
Package Size: 1 Lb
Basic Prep: Bring 2 cups water or stock to a boil. Add 1 cup of quinoa, reduce heat to low, and simmer for 15 minutes. The grain will pop and the outside germ will separate into a curly tail. One cup dry yields 2 cups cooked.
Comments: Black Quinoa really isn't black. It's a blend of black, white, tan and brown. Quinoa (Keen-wah) (Chenopodium Quinoa) was a staple Inca food and has been grown in the Andes for centuries. The Quechua name for Quinoa translates as The Mother Grain or Super Grain. The United Nations World Health Organization observes that Quinoa is closer to the ideal protein balance than any other grain. It's equal to milk in protein and is high in Vitamins B & E, Iron, Zinc, Potassium, Calcium and essential Amino Acids. Quinoa has become popular in the U.S. due to it's interesting texture, great peanut like flavor and nutritional superiority. When cooked, the thin germ circlet falls from the seed and remains crunchy while the grain, pearly and translucent, melts in your mouth. Quinoa's mild flavor is a good substitute for Couscous or Bulghur in many dishes.

Quinoa

$ 10.00 USD

Uses: The mild flavor of Quinoa makes it a great substitute for Couscous or Bulgur. Sprouted Quinoa has a nutty flavor and is great in salads. As a side dish Quinoa can be cooked using a flavored liquid such as broth; or it makes a great ingredient in casseroles and baked stuffed vegetables.
Package Size: 1 Lb
Basic Prep: Bring 2 cups water or stock to a boil. Add 1 cup of quinoa, reduce heat to low, and simmer for 15 minutes. The grain will pop and the outside germ will separate into a curly tail. One cup dry yields 2 cups cooked.
Comments: Quinoa (Keen-wah) (Chenopodium quinoa) was a widely used grain by the Incas, and has been grown in the Andes for centuries. The Quechua name for Quinoa translates as The Mother Grain or Super Grain. The United Nations World Health Organization observes that Quinoa is closer to the ideal protein balance than any other grain. Quinoa is equivalent to milk in protein and is high in Vitamins B & E, iron, zinc, potassium and calcium. It's also high in essential amino acids. Quinoa has recently become popular in the U.S., due to not only it's unique texture and flavor, but its nutritional superiority. When cooked, the thin germ circlet falls from the seed and remains crunchy while the grain, pearly and translucent, melts in your mouth. Quinoa has a slight nutty flavor and is a good substitute for Couscous or Bulghur in many dishes.

Quinoa - Red

$ 15.00 USD

Uses: The versatility of Red Quinoa allows it to be served alone as a side-dish or as part of a main entree. It is a great substitute for Couscous, Bulgur or Rice in recipes. In addition, sprouted Quinoa has a delicate, nutty flavor that's delicious in cold salads.
Package Size: 1 Lb
Basic Prep: Bring 2 cups water or stock to a boil. Add 1 cup of quinoa, reduce heat to low, and simmer for 15 minutes. The grain will pop and the outside germ will separate into a curly tail. One cup dry yields 2 cups cooked.
Comments: Quinoa (Keen-wah) (Chenopodium Quinoa) was a widely used grain by the Incas, and has been grown in the Andes for centuries. The Quechua name for Quinoa translates as The Mother Grain or Super Grain. The United Nations World Health Organization observes that Quinoa is closer to the ideal protein balance than any other grain. Quinoa is equivalent to milk in protein and is high in Vitamins B & E, iron, zinc, potassium and calcium. It's also high in essential amino acids. Quinoa has recently become popular in the U.S., due to not only it's unique texture and flavor, but its nutritional superiority. When cooked, the thin germ circlet falls from the seed and remains crunchy while the grain, pearly and translucent, melts in your mouth. Quinoa has a slight nutty flavor and is a good substitute for Couscous or Bulghur in many dishes.

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