Grains and Rice
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A staple food of the Aztecs, Amaranth is a rich and exceptionally complete plant protein. This “pseudograin”, actually a seed, is naturally gluten-free. It is an nutritious alternative to rice, great in soups and stews. For a treat, it can also be ‘popped’ like popcorn...
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Although actually a seed, buckwheat is used like a cereal grain. Called a ‘pseudocereal’ and unrelated to wheat, it is naturally gluten-free, perfect for wheat sensitivity. Buckwheat has a distinct nutty flavour, added it to soups and stews. Ideal for a gluten-free porridge or tabouli...
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Millet, not actually a grain but a seed, is naturally gluten free and a good source of nutrition. It is a prehistoric food that originates from North Africa. The texture of millet is dependent on cooking time. It is a great alternative to rice, served with curries and casseroles, porridge or mash...
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Traditionally Italian, polenta is coarsely stoneground corn, with the bran and flour sifted out. A quality complex carbohydrate, rich in nutrients, few foods have the diversity of polenta. It can be boiled, fried, baked or grilled. Eaten for breakfast, lunch or dinner...
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Popping corn, a Native American discovery, became a popular snack food during the Great Depression. When heated, the hard sealed outer hull of the kernel lets the pressure build. An amazing explosive ‘pop’ turns the goodness inside out. Keep it simple to keep it healthy - a snack for all the family..
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Quinoa, is an ancient gluten-free seed, a pseudo-grain, used as a grain in Inca times. Black white and red quinoa have similar high nutrition, This colourful quinoa blend has a firmer texture than white quinoa alone and light and fluffy when cooked, with a nutty taste. A excellent rice alternative..
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Organic quinoa, pronounced “keen-wa”, is an ancient seed used as a grain in Inca times. This gluten-free grain is light and fluffy when cooked, with a nutty taste. Quinoa is concentrated in nutrients and renowned for its healthful qualities. A excellent rice alternative...
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Basmati Rice ‘the fragrant one’, is a long grain rice originating from the East Indies of India, Bangladesh and Pakistan. It is renowned for its wonderful fragrance and delicate flavour. Its long delicate grains are free flowing rather than sticky when cooked. Ideas as a side dish with curries or in..
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Basmati Rice ‘the fragrant one’, is a long grain rice originating from the East Indies of India, Bangladesh and Pakistan. It is renowned for its wonderful fragrance and delicate flavour. Its long delicate grains are free flowing rather than sticky when cooked. Ideas as a side dish with curries or in..
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Brown rice is a nutrient rich grain, Long-grain brown rice is lighter tasting than medium grain rice, perfect in stir fries, salads or as a side dish. This rain-fed biodynamic variety is grown locally in Australia using natural rain fall rather than intensive irrigation rice needs...
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Brown rice is a nutrient rich grain, medium-grain brown rice is heavier richer tasting than long grain rice, perfect in sushi, soups and risotto. This rain-fed biodynamic variety is grown locally in Australia using natural rain fall rather than the usual intensive irrigation rice needs...
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Koshihikari rice is a par-polished Japanese style sticky, short grain rice created in Japan in the 1950's by crossing two strains of Nourin Rice. It has a lower GI than most other rice including Arborio. Koshihikari rice is now one of the most popular of all rice in Japan and now grown in Australia...
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