Corn grits

Buckwheat groats is extremely popular in our country from ancient times to the present. Someone from childhood loves the taste of buckwheat porridge, someone appreciates buckwheat for its beneficial properties.

Rice is called brown or reddish if it has retained its bran shell and the rudiment of a grain of rice. It is they that contain vitamins and minerals that are so appreciated by nutritionists and adherents of a healthy lifestyle.

When you want something spicy, oriental, nourishing. For a big family celebration or for your personal holiday. Go ahead and don't overdo it. Everything is already at its best.

Loves water. The more water it gains, the softer it becomes. Add it to porridge or soup. Even to the milk one.

Millet is a cereal that is obtained from millet grains by cleaning and gentle grinding. Millet porridge has always occupied a special place in Russian cuisine.

Green lentils have been known to mankind since biblical times. It was consumed in Ancient Egypt, Rome, India. This type of legume was on the tables of both ordinary people and rulers: nondescript-looking grains contain vital amino acids and are a complete substitute for meat. With a balanced ratio of proteins, fats and carbohydrates, lentils are the ideal food for humans. It can be used both as a standalone dish and in addition to vegetables or meat.

Simply hand-picked peas in a convenient form. No unnecessary actions. No soaking and yellowing stage. The pure joy of a healthy family menu. For soups, cereals and creativity.

Pure joy as in childhood, and no overly tediousness. Fragrant, delicate, perfect buckwheat. For delicious meals and fun moms, not fine motor exercises.

When you want something spicy, oriental, nourishing. For a big family celebration or for your personal holiday. Go ahead and don't overdo it. Everything is already at its best.

How to make the perfect rice even more perfect? Take it to the spa. You won’t believe it, but after thermal processing, it becomes even more useful. And is good for both vegetarian and meat dishes.

Loves water. The more water it gains, the softer it becomes. Add it to porridge or soup. Even to the milk one.

Long grain rice is a shortcut to the perfect side dish. Suitable for anything like a little black dress. Does not stick together, doesn’t crumble.

Amazing nearby. Right in your kitchen. Rice and millet. Two favorite cereals of childhood jumped into one packaging to make it twice tastier and healthier.

Healthy and famous. Even in Ancient Russia. An excellent companion for all lean dishes. Top-quality and crumbly as always.

Simply hand-picked peas in a convenient form. No unnecessary actions. No soaking and yellowing stage. The pure joy of a healthy family menu. For soups, cereals and creativity.

Perfect for a simple and healthy breakfast. Barley porridge with milk turns out to be delicate, with a creamy texture. And gives a charge of vivacity and benefit for the whole day.

An integral part of traditional Russian cuisine. Nostalgic school taste. And the university canteen. And for good reason. Good as oatmeal. In addition, it is incomparable as porridge with meat or in pickle.

Legendary kindergarten porridge. Only without lumps. With honey or cherry jam.

Hot homemade millet porridge. On water or milk. But always with a slice of butter. And in the fall with a bright sweet pumpkin. Om nom nom....

POLISHED ROUND GRAIN RICE
May contain trace amounts of gluten.
Method of preparation: pour rice into cold water in a ratio of 2: 1, bring to a boil. Simmer for 10 minutes. Add two parts hot milk (or water), salt and sugar to taste, and cook for another 5-10 minutes.

GRINISHED RICE: "RICE FOR PILAF"
Rice for pilaf in the production process undergoes a special grinding with vegetable oil. Thanks to this, the grains become pearly in color, and the rice absorbs the aroma of other ingredients well during cooking. That is why it is great for both traditional pilaf and other rice dishes with vegetables and spices.

QUICK BREWING Unground buckwheat groats EXTRA
May contain trace amounts of gluten.
Method of preparation: pour buckwheat into cold water in a ratio of 2: 1. Bring to a boil. Add salt and sugar to taste. Cook over low heat for 13-15 minutes.