These green legumes will keep you full and satisfied long after you've enjoyed them. No need to soak overnight - just put them in water and bring to a boil and you'll have ready-to-eat peas or soup in no time.
An ancient variety of wheat that was only rediscovered in the 20th century. The plump whole grain kernels have a pleasantly chewy texture and rich, buttery flavor that is perfect for salads, soups, pilafs and casseroles
This wild rice is made with a parching method that is non-abrasive and yields nice dark grained rice. It is the largest, plumpest, and the ripest of all the wild rice harvested in the US and Canada. Cook time 70-90 minutes.
Color, delightful texture, full-bodied flavor, and aroma all come together in this blend. Organic Wild Blend is versatile, so serve it up with hearty meals or subtle seafood dishes.
Petite with an eye-catching bright green skin, Mung Beans are an exceptionally nutritious, versatile legume closely related to adzuki beans and cowpeas. Their slightly sweet flavor makes them well-suited to both savory and sweet applications. Mung beans can be used whole or split and hulled, and they are a great legume for sprouting. Native to Southeast Asia, mung beans are a staple in India, China, and other regional cuisines, where they are used in sweet soups, curries, pancakes, and even desserts!
A breathtaking array of gold, amber, burgundy, and deep purple, this organic ancient grain has been batch-grown in small quantities to preserve its superior quality and flavor. Air-popped and naturally seasoned to your preference, this is the crunchy, satisfying, feel-good snack you've been looking for!
Create nutritious, gluten-free dishes with millet, an ancient grain from the Far East. Millet has a mild, sweet flavor and quick cooking time, making it a tasty, convenient, whole grain addition to any meal of the day.
Navy Beans are white and hold their oval shape even when fully cooked to tenderness. When it comes to Southern-style or Boston baked beans – they are The Bean. The tangy Worcestershire and sweet brown sugar are the perfect complements to this firm, mild tasting legume. Or add them to soups and stews of any flavor or cuisine.
Couscous is a coarsely ground semolina pasta made from the hard part of the wheat. It makes an excellent side dish instead of rice. It tastes great when mixed with other herbs, meats, or fish.
Originally from Italy, cannellini beans are quite popular in the U.S. Their silky texture and nutty flavor make them a go-to bean for pasta dishes, tuna salads and, of course, minestrone.