Barley

Black Barley

Black Barley

Now grown in the U.S, black barley is a whole grain that has been prized for generations in Ethiopia. The unique kernel has robust flavor, chewy texture and glossy purple-mahogany appearance. Use it to add panache to soups, stuffing, salads and pilaf.

Pearl Barley

Pearl Barley

Pearl barley retains significant amounts of heart-healthy soluble fiber because, unlike other grains, the fiber in barley is located throughout the entire kernel, not just in the outer bran layer. Chewy and sweet, add to soups, stews, casseroles and salads, and use as a substitute for brown rice.

Farro

Farro

Our Emmer Farro is an ancient heirloom grain grown in Washington State by Bluebird Grain Farms. The chewy berries add delicate flavor and rich, hearty texture to everything from soups and salads to risottos, pilafs and casseroles.

Farro and French Lentil Mix

Farro and French Lentil Mix

Zursun’s Farro and French Lentil Mix combines the nutty sweetness of organic Farro with savory French green lentils and long grain brown rice. Use the trio for a simple, flavorful soup, or simmer one part mix with two parts broth for an easy, delicious pilaf.

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Couscous-Pasta

Whole Wheat Couscous

Whole Wheat Couscous

This tiny pasta made from 100% whole-wheat flour has a nutty wholesome flavor. A staple of North Africa, couscous is the perfect compliment to savory vegetables and meat. Combine with fresh herbs and sweet dried fruits like raisins, currants or apricots in salads and side dishes.

Lebanese Couscous

Lebanese Couscous

Also known as Moghrabieh, Lebanese couscous is large, irregular-shaped pearl pasta made from semolina flour. This delicious, versatile grain is commonly enjoyed with vegetables and meat or cooked in soups and stews.

Middle Eastern Couscous

Middle Eastern Couscous

About the size of peppercorns, these toasted pearls are made with semolina flour. Also known as Israeli couscous, the grain has a light, mild taste and absorbs flavors well. Serve as a side dish to meats and poultry, with vegetables, or as a chilled salad.

Black Tie Orzo Pasta

Black Tie Orzo Pasta

Made from black squid ink and egg pasta, Black Tie orzo has a striking appearance. Serve warm or chilled in salads and side dishes combined with roasted vegetables, beans, fresh herbs and olive oil. Add to soups or mix with rice for a unique and colorful pilaf.

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Quinoa

Original Quinoa

Original Quinoa

A quick-cooking, disc-shaped seed, quinoa is appreciated for its protein content making it a healthful choice for vegetarians. Quinoa has a delicate, fluffy texture with a slightly, nutty flavor and light crunch. Add to salads, soups and stews, use as a breakfast cereal or dessert. Quinoa is gluten-free.

Red Quinoa

Red Quinoa

A quick-cooking, disc-shaped seed, quinoa is appreciated for its protein content making it a healthful choice for vegetarians. Quinoa has a delicate, fluffy texture with a slightly, nutty flavor and light crunch. Both Red and Black Quinoa is firmer than original Quinoa when cooked. Add to salads, soups and stews, use as a breakfast cereal or dessert. Quinoa is gluten-free.

Black Quinoa

Black Quinoa

A quick-cooking, disc-shaped seed, quinoa is appreciated for its protein content making it a healthful choice for vegetarians. Quinoa has a delicate, fluffy texture with a slightly, nutty flavor and light crunch. Both Red and Black Quinoa is firmer than original Quinoa when cooked. Add to salads, soups and stews, use as a breakfast cereal or dessert Quinoa is gluten-free.

Millet

Millet

An ancient grain, thought to be cultivated in Africa and Asia since 5th century BC, millet is a seed of an annual grass. A tasty alternative to rice, millet can be cooked with varying amounts of liquid depending on the desired texture. For best flavor, toast millet before adding cooking liquid.

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Rice

Purple Sticky Rice

Purple Sticky Rice

Also known as Thai sweet rice, purple sticky rice adds striking color and exotic taste to any meal. Its inky hue comes from the dark unpolished layer of bran, which leaches out and stains the interior white grain. Enjoy the pleasantly chewy kernels in savory side dishes and salads.

Bamboo Rice

Bamboo Rice

Treated with the juice of young bamboo plants, short-grain bamboo rice has a pale jade color, flavor and aroma much like that of green tea. Use the colorful kernels to add visual contrast to rosy salmon, golden brown meats, sushi, stir-fry or risotto.

Himalayan Red Rice

Himalayan Red Rice

Himalayan red rice has a nutty, sweet flavor and firm texture. The rice contains natural bran, like that found in brown rice, which requires a longer cooking time than white rice. Use in salads, pilafs, and alongside steamed vegetables, grilled fish and meats.

Wild Rice

Wild Rice

Wild rice is not true rice; it is the seed of an aquatic grass. Higher in protein and B vitamins than regular rice, it has a nutty flavor and fluffy texture. Use in salads, dressings, pilaf, soups and puddings.

Long Grain Brown Rice

Long Grain Brown Rice

Slender long grain rice is less sticky or starchy than short grain varieties. Flavor while cooking with butter, olive oil, salt and bay leaf. A wonderful foundation for all kinds of sweet and savory seasonings, use long grain rice to make pilaf, stir-fries, casseroles and puddings.

Long Grain White Rice

Long Grain White Rice

Slender long grain rice is less sticky or starchy than short grain varieties. White rice has had the outer bran layer removed and cooks in half the time as brown rice. Flavor while cooking with butter, olive oil, salt and bay leaf. A wonderful foundation for all kinds of sweet and savory seasonings, use long grain rice to make pilaf, stir-fries, casseroles and puddings.

Wild Rice and Red Quinoa Blend

Wild Rice and Red Quinoa Blend

Zursun's colorful Wild Rice and Red Quinoa blend is the perfect combination of chewy goodness and rich, nutty flavor. Use to make a tasty pilaf by simmering the blend with vegetables and broth. Finish the dish with a sprinkle of fresh herbs for a lovely accompaniment to meats or vegetables.

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