Organic
Medium Grain Brown Rice
|
Brown rice is far more nutritious than white rice.
Because it retains its oil-rich germ and bran, it is packed with vitamins E, B, and
minerals, as well as fiber and protein. . Brown rice will keep for 6 months stored
in a cool, dry place. Medium grain brown rice yields a lighter, fluffier dish than
short grain. Health benefits: Reduces the risk of
cancer of the colon, reduces cholesterol level, and fiber-deficiency diseases
(diabetes, varicose veins, hemorrhoids, chronic constipation, and over sensitivity
syndrome).
Cooking methods: Simmer, ratio: 1:11/2 - 2~1 hours. Pressure
cook, ratio 1:11/4 - 11/2~30-45 minutes.
Place rice, water and salt (1/8-1/4 teaspoon) in pot. cover and bring to a boil,
turn heat to low and simmer. Serves 2. |
wt: 1kg |
|
Great Harvest
Thai Organic Fragrant Brown Rice (Long Grain) 
|
Brown rice is far more nutritious than white rice.
Because it retains its oil-rich germ and bran, it is packed with vitamins E, B, and
minerals, as well as fiber and protein. Brown rice will keep for 6 months stored in
a cool, dry place. This rice has a nutty flavor and cooks up fluffier and drier than
medium or short grain rices. Health benefits: Rich in
vitamin B, reduces the risk of cancer of the colon, reduces cholesterol level, and
fiber-deficiency diseases(diabetes, varicose veins, hemorrhoids, chronic constipation, and
over sensitivity syndrome).
Cooking methods: Simmer, ratio: 1:11/2 - 2~1 hours. Pressure
cook, ratio 1:11/4 - 11/2~30-45 minutes.
Place rice, water and salt (1/8-1/4 teaspoon) in pot. Cover and bring to a boil,
turn heat to low and simmer. Serves 2.
|
| wt: 1 Kg |
|
| Great Harvest
Thai Organic Fragrant White Rice (Long Grain)
|
White rice is mainly starch and will keep
indefinitely. Health benefits: Rich in vitamin B, reduces the
risk of cancer of the colon, reduces cholesterol level, and fiber-deficiency
diseases(diabetes, varicose veins, hemorrhoids, chronic constipation, and over sensitivity
syndrome).
Cooking methods: Simmer, ratio: 1:11/2 - 2~1 hours. Pressure
cook, ratio 1:11/4 - 11/2~30-45 minutes.
Place rice, water and salt (1/8-1/4 teaspoon) in pot. Cover and bring to a boil,
turn heat to low and simmer. Serves 2. |
| wt: 1Kg |
|
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| Wild Rice 
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Not a true rice but more closely related to corn;
indigenous to North America and traditionally known as manomen or "water
grass"; a staple for the Ojibway, Chippewa and Winnebago Indians of the
Minnesota area. Health benefits: Sweet and bitter
flavour, diuretic, benefits the kidneys and bladder. Has more protein than other
rice. Also rich in minerals and vitamins B.
Cooking method: Simmer, ratio 1:4 - 30 ~ 45 minutes. Pressure
cook, ratio: 1:4 - 15 ~ 20 minutes.
Place rice, water and salt (1/8-1/4 teaspoon) in pot. cover and bring to a boil,
turn heat to low and simmer. Rice is ready when the black grains have split
open. Drain off excess liquid and save for soup stocks. Serves 4. |
1pound |
|
| Organic Hulled
Barley 
|
Whole barley is very chewy and, because it
retains its germ, bran & endosperm, it is higher in protein, potassium and
calcium than pearled barley. *The endosperm has
a substance which inhibits cholesterol
formation. (All barley is milled to some degree to remove its 2
inedible husks.) Try it plain, combined with another grain, or cooked with extra
water to make a breakfast porridge. Expands 4 times its dry size. Reduce
cooking time to 60 minutes if soaked overnight. Contains small amounts of
gluten. Health benefits: strengthen the spleen-pancrea,
regulates the stomach and fortifies the intestines, builds blood and yin fluids,
promote duresis and benefits the gall bladder and nerves.
Nutrition facts: 1/2 cup cooked 140 Cal 4 g Protein 1 g
Fat 86 g Carb. 0 mg Sodium 16 g Fiber
Cooking methods: 1 cup grain in 3 cups water either simmer for
11/2 hours or pressure cook for 35-45 minutes. |
| wt: 500gms |
|
Organic Pearled
Barley
|
Pearled means lightly milled, or refined, to remove
part or all of the germ and bran, but retains its endosperm.
Mild flavored and chewy. Less
nutritious than whole barley. Pearled barley ranges in size: the finer it is, the
more it has been milled and the less nutrients it has. Cook as a breakfast cereal or in
stews and pilafs. Contains small amounts of gluten. Nutrition
facts: 1/2 cup cooked 100 Cal 2 g Protein 0 g Fat 22 g Carb. 0 mg Sodium 2.5 g
Fiber
Cooking methods: 1 cup grain in 3 cups water either simmer for
35-45 minutes or pressure cook for 18-20 minutes |
| wt.500gms |
|
| Organic
Couscous 
|
Made from coarsely-ground, pre-cooked semolina,
couscous is a refined durum wheat flour that has been rolled into thin strands,
crumbled into tiny pieces, steamed and dried. Light and quick, couscous is good in
salads, pilafs or combined with saut茅ed veggies for a side dish. Add fresh peas. Try it
cooked with fruit juice and pressed into a dish, then cool for dessert squares. Nutrition facts: 1/2 cup cooked 129 Cal 5 g Protein 1.5 g Fat 22 g Carb. 14
mg Sodium 2 g Fiber
Cooking method - ratio 1 :11/2 ~ 7 minutes. Bring 11/2 cup
water to a boil, add 1 cup grain and stir. Cover, reduce heat to low, simmer 5
minutes. Fluff and let stand covered 10 minutes. Not recommended for
pressure cook. |
| wt: 500gms |
|
| Organic Hulled
Millet 
|
Millet is gluten-free, alkaline, and easy to
digest. Rich in lysine, it is considered a high-quality protein. Also
high in B vitamins. Goes well with curried vegetables. For a
toasted taste, saut茅 1 cup millet, 2 tsp. sesame oil, 1/2
tsp. cumin seeds, 1/4 tsp. mustard and 1 chopped onion for 10 minutes. Add
vegetable stock and cook as above. Health
benefits: Diuretic; strengthens the kidneys, beneficial to stomach and
spleen-pancreas,. Also useful for diarrhea (roast millet before cooking), vomiting
(millet soup or congee), indigestion, and diabetes.
Nutrition facts: 1/2 cup cooked 129 Cal 5 g Protein 1.5 g Fat 22 g Carb. 14 mg
Sodium 2 g Fiber
Cooking methods: Add 1 cup grain to 3 cups liquid. Boil, cover,
reduce heat to medium, cook 15 minutes. Remove from heat, let stand 20
minutes. Pressure cook-add 1 cup grain to 2 cups water, cook for 10
minutes. Remove from heat, let stands for 10 minutes. |
| wt:500gms |
|
| Organic Rolled
Oats 
|
Rolled oats are made by crushing oat groats
between steel rollers. Use in your favorite oatmeal cookie recipe. Use rolled oats to
"cream" a dairy-free soup: boil 1/2 cup oats in soup stock for 1/2 hour;
puree in a blender and return to the rest of soup and simmer. Nutrition facts:1/2 cup cooked 70 Cal 3 g Protein 1 g Fat
13 g Carb. 0 mg Sodium 3 g Fiber
Cooking methods: Bring 3 cups water to a boil. Add 1 cup
rolled oats, cover, reduce heat, and simmer 20
minutes. Pressure cook takes about 30 minutes. |
| wt: 500gms |
|
Organic Yellow
Popcorn
|
Top with nutritional yeast and a bit of sea salt. Store
unpopped corn in a cool, dry place. Yellow pops the largest kernels. 1/2 cup
cooked 30 Cal <1 g Protein 0 g Fat 13 g Carb. 1 mg Sodium 2 g Fiber Cooking method: Place 1/4 cup popcorn and 1 Tbs.. oil in heavy pot.
Cover. Shake over medium high heat, until popping stops. |
| wt: 500gms |
|
| Organic Quinoa
|
A member of the Chenopodium family and a cousin of
amaranth, quinoa has some of the same outstanding characteristics. One of the
ancient staple foods of the Incas, it was called "the mother grain."
(Botanically, quinoa is not a true grain, but can bused as one.). Grown in South
American Andes for thousands of years, and , and thrives in high, cold altitudes.
Since 1982, quinoa has been cultivated in the United States with various success. Compared with all grains, it has the highest protein content (since it has a
protein profile similar to amaranth. It has more calcium than milk and is higher in
fat content than any grain. A good source of iron, phosphorous, B vitamins, and
vitamin E.
Cooking methods: Bring 3 cups water to a boil. Add 1 cup
Quinoa, cover, reduce heat, and simmer 20 minutes. Pressure cook takes about 30
minutes. Also can be grind into flour and use in baking breads and cakes. |
| wt: 500gms |
|
| Organic Oat
Groats 
|
Oat groats are hulled, whole oat kernels with
their bran and germ intact. *All forms of oats are high in seven B vitamins, high-quality
protein, and minerals. The oat bran lowers cholesterol. Oats have 4 times the fat of
wheat, and a natural antioxidant that helps prevent rancidity. Fat provides the
creamy nourishment. Oat groats are great for breakfast, or consider an oat groat
pilaf for dinner ~ they combine well with rice. Add to soup or add to bread
dough. Pre-soaking reduces cooking time to 80 minutes. Nutrition facts: 1/2 cup cooked 121 Cal 4.5 g Protein 2 g Fat 22 g Carb. 0 mg
Sodium 3 g Fiber
Cooking methods: Ratio 1 : 3 ~ 2 hours. Simmer 1 cup grain in 3 cups
liquid. Pressure cook: Ratio 1 : 3 ~ 30 minutes |
| wt: 500gms |
|
| Organic Rye
Berries 
|
Higher in protein, phosphorus, iron and potassium
than wheat. High in lysine, low in gluten, high in fiber, and has special long
chains of 5-carbon sugars which digest slowly and impart a sense of fullness. Add
cooked berries to soups, salads, breads or breakfast cereals. Side dish: saut茅 cooked
berries in a little sesame oil with chopped
vegetables and tamari. Nutrition facts: 1/2 cup
cooked 98 Cal 4 g Protein 0 g Fat
24 g Carb. 0 mg Sodium 2 g Fiber
Cooking methods: Simmer, ratio 1 : 4~ 11/2 hours and pressure cook
ration 1 : 3 ~ 30 minutes. Add 1 cup flakes to 4 cups boiling water,
cover, reduce heat, simmer. |
| wt: 500gms |
|
| Organic Wheat
Berries 
|
A hard, red winter wheat with short rounded
kernels. High in protein. Hard red berries may be sprouted and used to make wheat
grass juice. Add to soups. Use cooked berries to make pilafs or delicious grain salads
with diced carrots, green onions, shoyu, roasted sesame oil, sea salt and toasted
sesame seeds. Combine with other grain berries for breakfast cereals. Nutrition facts: 1/2 cup cooked 82 Cal 3.2 g Protein <1 g Fat 17 g
Carb. 1.2 mg Sodium 2.8 g Fiber.
Cooking methods: Simmer - ratio 1 : 3 2 hours (50-60 minutes
soaked). Pressure cook - ratio 1 : 3 ~ 35-45 minutes. Add 1 cup grain to 3 cups
boiling water. Cover,
reduce heat and simmer. |
| wt: 500gms |
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