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    Arborio Rice 500g

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    Arborio rice is a round white rice, renowned for its ability to absorb large quantities of liquid without becoming mushy.

     

    In a heavy saucepan combine 1 cup of rice with 1 1/2 cups of water or stock and bring to a boil. Reduce heat to medium, stirring constantly until liquid is absorbed. Add an additional 3 cups a little at a time, cooking and stirring until liquid is absorbed each time. Cooking time is approximately 20 minutes. Use in making risotto, or add finely chopped mint and diced cucumber and serve chilled as a salad.

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    Red Lentils 500g

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    Our Organic Red Split Lentils cook quickly and become delicious, soft and mushy. Red lentils are rich in protein and fibre, vitamins and minerals. Hugely popular and versatile, used in soups, casseroles and curries.

     

    No pre-soaking needed. Rinse well, add plenty of cold water and bring to the boil. Reduce heat and simmer for 15 minutes or until tender, drain and add to your favourite recipe.

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    White Spaghetti 500g

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    Italian organic pasta made by Iris Bio in Lombardy, Northern Italy. Iris Bio have been a workers’ cooperative since 1978 (nearly as long as we have!). They make pasta about 10km away from the farm using bronze dies (pasta shaping tools) which help to create a texture that holds a sauce much better than conventional methods . The pasta is made using a low temperature method and is slow dried to ensure optimum nutritional quality.

     

    Cooking time – 9-11 minutes. Bring a large pan of water to the boil, add 90g of pasta per person, bring back to the boil and stir occasionally.

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    Red Quinoa 500g

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    Our Organic Red Quinoa is a great source of vegetable protein, and is rich in vitamins, minerals and iron. It is excellent to use as an alternative in recipes that call for rice or couscous, so if you’ve never cooked with quinoa before it’s very easy to bring it into your diet.

     

    Compared with white quinoa, red quinoa has a slightly crunchier texture and double the amount of fibre. It is somewhat nuttier and tends to hold its shape a bit better so is great in cold recipes such as salads.

     

    To cook use two parts liquid to one part Quinoa. Combine the liquid in a saucepan, bring to the boil, cover and simmer until the grains are translucent and the germ has spiralled out from each grain, about 15 minutes.

  • brown rice long grain
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    Brown Rice 500g – Long Grain

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    A dry light rice that separates nicely. Has a richer chewier texture than white rice, with a sweet nutty flavour.

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    White Penne 500g

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    Italian organic pasta made by Iris Bio in Lombardy, Northern Italy. Iris Bio has been a workers’ cooperative since 1978 (nearly as long as we have!). They make pasta about 10km away from the farm using bronze dies (pasta shaping tools) which help to create a texture that holds a sauce much better than conventional methods. The pasta is made using a low-temperature method and is slow dried to ensure optimum nutritional quality.

     

    Cooking time – 10-12 minutes. Bring a large pan of water to the boil, add 90g of pasta per person, bring back to the boil and stir occasionally.

  • quinoa
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    Quinoa 500g

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    Pronounced keen-wah, the quinoa plant is a relative of leafy green vegetables like Swiss chard. Native to South America, it was once considered the Gold of the Incas because its high protein content was said to give warriors strength and stamina. Quinoa is considered a complete protein as it provides all 9 essential amino acids. Rich in magnesium, iron, phosphorous and various other phytonutrients, it is claimed that quinoa may help with migraines, be good for the heart, and may help reduce the risk of diabetes. Being naturally gluten free, it is a terrific substitute for people who are wheat intolerant. Quinoa grain has a mild, nutty flavour and a creamy, slightly crunchy texture.

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    Couscous 500g – Wholemeal

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    Made from the steamed, dried and cracked grains of durum wheat, Couscous is good with spicy stews.

Deliveries to EH1 – EH22

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