Grocery, Pasta, Beans, Grains & Rice Shopping
Grocery, Pasta, Beans, Grains & Rice
QUINOA, RED, 25 lbs.
by Angelina's Gourmet (Misc.)
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 Vitamin B, Vitamin 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 also 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.
LUPINI BEANS (EXTRA LARGE ), 25 lbs.
by Angelina's Gourmet (Misc.)
Popular in the Mediterranean region of Europe, Lupini Beans are often found at Italian fairs and as an appetizer at Spanish beer halls. In the past, Lupins were rarely used as a grain food due the the bitter taste from the high alkaloid content of the bean. In the the last 30 years, a strain with reduced alkaloid content has been developed, called "sweet" Lupins. This "sweet" strain still requires soaking and extended cooking to remove the alkaloids. All this effort is worth it. The Lupins family of the grain legumes are one of the highest in protein content, second only to soy beans.
KAMUT, 25 lbs.
by Angelina's Gourmet (Misc.)
Kamut® (Triticum Polonicum) is a non-hybrid grain and a distant cousin of durum wheat. It looks like a large, pale grain of wheat. It's interesting history begins in 1949 when a U.S. airman was given 36 kernels that were said to have come from Egypt. He sent them to his family in Montana. There they grew the grain, but there was no market for it and the grain was forgotten. In 1978, one jar of the grain was rediscovered, christened "Kamut" and it began to sell. Kamut® is less chewy than wheat berries which makes it a much better sub for grains like rice in casseroles and stuffings. Kamut® has a buttery, wheat flavor and firm, chewy texture. Since it's an heirloom food, many people with wheat allergies use Kamut® instead of wheat. Kamut® has a large percentage of bran and endosperms which makes it very nutritious and also increases the cooking time of the grain.
RYE BERRIES, 25 lb Bag
by Angelina's Gourmet (Misc.)
Rye Berries (Secale Cereale) are native to southwest Asia. Rye dates back as a weed, though it was not domesticated until the 4th Century B.C. Rye is now a very popular bread grain, especially in Europe. However, it does contain fragile gluten properties making it difficult to bake in breads. Rye Berries are the grain of Rye with only the hull removed. Rye is high in amino acids and B vitamins. Similar to wheat berries, Rye has a firm, chewy texture. These berries have a mild, walnut flavor.
Whole Grain Oat Groats - Bulk 50 Pound Bag
by Honeyville Grain (Misc.)
Oat groats can be cooked and served as cereal, or prepared in the same manner as rice and used as a side dish or in a dish such as a salad or stuffing. When steamed and flattened with huge rollers, oat groats become regular rolled oats (also called old-fashioned oats). They take about 15 minutes to cook. Quick-cooking rolled oats are groats that have been cut into several pieces before being steamed and rolled into thinner flakes. Though they cook in about 5 minutes, many think the flavor and texture are never quite as satisfying as with regular rolled oats. Old-fashioned oats and quick-cooking oats can usually be interchanged in recipes. Instant oats, however, are not interchangeable because they're made with cut groats that have been precooked and dried before being rolled. This precooking process so softens the oat pieces that, after being combined with a liquid, the mixture can turn baked goods such as muffins or cookies into gooey lumps.
ANASAZI BEANS, 12 - 12 oz. bags
by Angelina's Gourmet (Misc.)
Anasazi (Phaseolus Vulgaris) is a small legume related to the Kidney Bean. These beans are about 1/2 inch long with a dappled burgundy and cream color. When cooked, the color fades to form a dark pink. The Anasazi has a mild flavor and firm texture. Cultivation of this bean can be traced back to the Anasazi Indians who lived in the southwestern region of America. Anasazi is one of the few cultivated crops grown by Native Americans. The bean's name comes from the cliff-dwelling Anasazi Tribe of the Four Corners area, where Colorado, Utah, Arizona and New Mexico come together. The name "Anasazi" comes from the Navajo word meaning "ancient ones." The patterns on the beans are similar to the markings on Jersey cows.
Baby Rolled Oats - Bulk 50 Pound Bag
by Honeyville Grain (Misc.)
Honeyville Baby Rolled Oats are Steel Cut Oats that have been cut in half and then rolled into flakes. This process makes baby rolled oats cook much quicker than traditional old fashioned oats.
Omaha Steaks Classic Pasta Meals
(Misc.)
Classic Pasta Meals
HABAS ( PEELED FAVA ), 25 lbs.
by Angelina's Gourmet (Misc.)
The Fava Bean (Vica Faba) is a dark tan, flat, oval bean that comes in an large, inedible pod. The Fava is about 3/4 to 1 inch in length. The Habas is a peeled Fava Bean. The Haba has a creamy white color and has an assertive, almost bitter earthy flavor and a granular texture. The Fava can also be referred to as a faba, broad, horse, English, Scotch field, rounded or Windsor bean. The Fava was the only bean known to Europeans until the discovery of America. The Fava's pedigree goes back to ancient Egypt as a staple in the diet of the pyramid builders. Cultivation can be traced back to the bronze age in Switzerland and the iron age in Great Britain.
ANASAZI BEANS, 10 lbs.
by Angelina's Gourmet (Misc.)
Anasazi (Phaseolus Vulgaris) is a small legume related to the Kidney Bean. These beans are about 1/2 inch long with a dappled burgundy and cream color. When cooked, the color fades to form a dark pink. The Anasazi has a mild flavor and firm texture. Cultivation of this bean can be traced back to the Anasazi Indians who lived in the southwestern region of America. Anasazi is one of the few cultivated crops grown by Native Americans. The bean's name comes from the cliff-dwelling Anasazi Tribe of the Four Corners area, where Colorado, Utah, Arizona and New Mexico come together. The name "Anasazi" comes from the Navajo word meaning "ancient ones." The patterns on the beans are similar to the markings on Jersey cows.