"Groat" is a term that comes from an old Scottish word describing an oat kernel with the hull removed. Our Organic Oat Groats have a hearty, chewy texture that is great for rustic pilafs, salads, stews, and hot cereal. For fresh organic oat flour, grind organic oat groats on your home mill.
With just the right amount of stickiness and natural sweetness, this rice is perfect for California style rolls. Also suitable for rice salads and other Asian dishes.
Yellow Split Peas make great soup, especially when combined with green split peas for a pleasing flavor and color contrast.
Quick cooking Rolled Oats are completely natural and not pre-cooked like instant oats. They're freshly milled from the highest quality oats available anywhere. These oats are rolled thinner than regular oats to shorten the cooking time.
Dry pinto (Spanish for “painted”) beans have a mottled brown and pink surface that, when cooked, develops a uniform auburn hue. As the bean with the highest fiber content, their texture is firm, and they are delicious when paired with brown rice. Pintos are commonly seasoned with chili powder, jalapenos, cumin, onion, and garlic, but their natural flavor is rich enough to be served with a mere sprinkling of salt.
Penne is one of the most famous Italian pasta shapes and is loved across Italy. Penne, which means 'pen' in Italian, gets its name from its shape. The tube-shape with angled ends was inspired by the quill of an old style ink pen.
Take a culinary voyage to the Mediterranean with farro, a hearty grain that was a mainstay of the daily diet in ancient Rome. Farro has a nutty flavor and chewy texture perfect for stews, salads and more. Some say farro is the original ancestor of all other wheat species—"the mother of all wheat." In ancient Rome, farro was a staple food that provided the main source of nourishment for the Roman legions, and it was even used as a form of currency. Today this Old World heirloom grain is still highly regarded in Italy, where it has been grown for generations by Tuscan farmers and is featured in many traditional dishes. Use farro in stews, casseroles and salads.