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Rice and Grains

  • Pita Chips with Za'atar Blend

    (Serves 4-6)

    2 pita breads
    2 Tbs. water
    3 Tbs. olive oil
    1/4 tsp. salt
    1 Tbs. Whole Spice Za’atar Spice Blend

    For the pita chips with Za’atar Blend:

    Preheat oven to 350.
    Slice the pita into bite-sized squares and place them in a small salad bowl 
Drizzle with water and 3 Tbs. olive oil; season with 1/4 tsp. salt and 1 Tbs. Za’atar Blend.
    With your hand, gently mix to make sure all pita bites are coated with spices.
    Place on a baking sheet and bake for 20 minutes or until golden brown.
    Set aside to cool.

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  • Almond Cranberry Rice

    With sliced almonds, fresh cranberries and just a few staple seasonings, you can have this rice on the table in less than 20 minutes. Continue reading

  • Grilled Corn Seasonings

    The flavor of freshly-roasted corn is enhanced with the addition of spice rubs, compound butters and flavored salts before your ears hit the grill. Continue reading

  • Saffron Rice


    2 Tbsp Olive oil
    1/4 tsp Turmeric
    Pinch of saffron
    3/4 tsp Salt
    1 cup Basmati rice
    1 1/2 cups Water

    In a non-stick pan, heat up the olive oil. Add turmeric and saffron and saute for 20 seconds. Add rice and mix gently until rice turns yellow (about 30 seconds)

    Add salt and water and bring to a boil. Cover and reduce the heat. Cook on low heat for 20 minutes.

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  • Seaweed Seasoned Rice



    1 cup short grain rice
    1 Tbsp olive oil
    1 1/2 cups water
    1/2 tsp salt
    1/2 tsp granulated garlic

    Heat up the olive oil in a non-stick pan. Add the rice and saute for 1 minute. Add water, salt and garlic. Bring to a boil and reduce the heat to low. Cover and let cook for 20 minutes on low heat.

    Serve in a small bowl and sprinkle your choice of Japanese classic, spicy or sweet seaweed seasoning over the rice.

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  • Tofu Fried Rice


    2 Bowls of already cooked Jasmine brown rice
    1 Block extra-firm tofu, cut into small cubes
    4 - 5 Garlic cloves, finely chopped
    1 Broccoli stalk, chopped into small florets
    1 Tbsp Low-sodium soy sauce
    1 or more Tbsps Shichimi togarashi
    2 - 3 Green onions, chopped
    1/2 Bunch of fresh parsley, chopped

    Vegetable oil on-hand
    Toasted sesame oil Continue reading

  • Moroccan Sweet Rice


    1 cup Basmati rice
    1 Tbsp Olive oil
    1/2 cup Moroccan Sweet Rice Seasoning
    1 & 3/4 up Water
    1/2 tsp Sea salt

    In a frying pan, heat up the oil on medium-high heat. Add the Moroccan Sweet Rice Seasoning and saute for 30 seconds. Add rice and mix gently. Add water and salt then stir gently. When the water begins to boil, reduce the heat to low. Cover and cook on low heat for approximately 20 minutes.

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  • Brown Lentils



    4 Tbsp olive oil
    1 whole bay leaf
    1/2 small onion, finely chopped
    2 garlic cloves, chopped
    1/2 tsp granulated garlic
    1/2 tsp granulated onion
    1/2 tsp Spanish paprika
    1/2 tsp marash chile
    1/4 tsp ground cumin
    1/4 tsp ground black pepper
    3/4 tsp salt
    1 cup brown lentils
    2 cups water
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  • Israeli Couscous & Mushrooms


    2 cups water
    1 1/2 cups Israeli couscous
    1/2 tsp salt
    1 Tbsp butter Continue reading

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