Risotto is a traditional Greek and Italian rice dish made from a Greek medium-grain white rice, traditional variety Carolina. The technique for making it is called the risotto method, which involves stirring small amounts of hot stock or broth. Risotto is special because the rice gives up some of its starch to make the dish so creamy. Adding butter and parmesan helps but it's actually the stirring itself that knocks some of that starch off the grains. Risotto is a Mediterranean rice dish cooked with broth until it reaches a creamy consistency. Risotto in Italy and Greece is normally the first course served before the main course.
How healthy is risotto? : Risotto is a great comfort-food dish, yet it also can be loaded with fat from the addition of butter and cheese. It can be the main course, if you're feeding vegetarian friends, as the taste of our porcini mushrooms is delicious !! Rice is composed of carbs, with small amounts of protein and virtually no fat. Porcini mushrooms are a good source of B vitamins, protein, copper, potassium, zinc and selenium. All essential minerals to a healthy diet. Greek porcini mushrooms are also rich in dietary fiber and are low in both saturated and unsaturated fat. Dietary fiber helps stimulate digestion, relieving constipation problems. Unlike the common variants found in the supermarket, porcinis are mycorrhizal—because of this complex relationship with their surroundings, they're not easily cultivated. Thus, depending on where you live, they could be hard to find fresh and more expensive to purchase.
What meat goes well with mushroom risotto? : Mushroom risotto on its own is a winner but adding succulent pork fillet (or tenderloin) cooked with garlic and fragrant rosemary just takes it up a notch. You could easily swap the pork out for beef fillet or even chicken breasts, if you were that way inclined.
Key Product Features:
i) Basic to the Greek Mediterranean Diet, high in nutritional value with amazing taste.Suitable for vegetarians. Rice is composed of carbs, with small amounts of protein and virtually no fat.
ii) Risotto is a traditional Greek and Italian rice dish made from a Greek medium grain white rice, traditional variety Carolina. The technique for making it is called the risotto method, which involves stirring small amounts of hot stock or broth into the rice a little at a time, allowing the liquid to be absorbed as you go.
iii) Risotto is a great comfort-food dish, yet it also can be loaded with fat from theaddition of butter and cheese. It can bethe main course you're feeding vegetarian friends, as the taste of our porcini mushrooms is delicious !!
Storage Instructions: Store in clean, dry and cool place. In a pan over medium heat add olive oil & the rice Stir until the rice is lightly toasted for 2-3 minutes, then add 400ml of broth. Cook, stirring periodically to prevent the rice from sticking to the pan until the broth has been absorbed, about 3 minutes. Repeat with another 400ml broth until the liquid has been absorbed, 5 minutes more. Test the doneness of the rice. Remove the risotto pan from the heat and vigorously stir in the Parmesan cheese and butter. Season to taste.
Greece is famous for its pulses which represent a product of an exceptional taste and nutritional value. Nowadays, the nutritional value of legumes is recognized internationally, as they are an essential part of the Mediterranean Diet Pyramid. For vegetarians and those trying to reduce intake of animal foods, beans provide a protein-rich, low-fat alternative to meat.
The Greek Beans Salad from Larissa, a delicious combination of 8 different varieties of high-quality Greek Beans (Medium White Beans, Horozia Beans, Red Beans, Pinto Beans, Black Eyed Beans, Black Beans, Small Green Beans, Medium Chickpeas, Green Peas), thin-skinned and very easy to prepare (short boiling time), thanks to the unique combination of microclimate, soil composition and traditional farming techniques used. Our Greek beans offer extraordinary health benefits. They are loaded with antioxidants and provide a good supply of detoxifying molybdenum. They are also a good source of fiber and protein and rank low on the glycemic index. They produce alpha-amylase inhibitors which help regulate fat storage in the body. What's more, white beans deliver a good supply of magnesium, a mineral with multiple health benefits.
The Greek way of eating these beans as a salad with Feta cheese, or as the perfect side dish for fish and meat. Tons of flavour, aromas, and colorous. Bulky and substantial, they can be eaten throughout the year in a dizzying range of fabulous recipes, as an ideal meat alternative that keeps you sated longer and tastes delicious.
Storage Instructions: Keep it in a cool and dry place. Soak in 1lt of water at least, before cooking them.
Bulgur is an edible cereal grain made from dried, cracked wheat — most commonly durum wheat. It is parboiled, or partially cooked so that it can be prepared relatively quickly. When cooked, it has a similar consistency to couscous or quinoa. Bulgur originated in the Mediterranean and can be traced back thousands of years. To this day, it’s a staple ingredient in many Greek, Middle Eastern and Mediterranean dishes.
Greek Bulgur is an amazing source of dietary fibre, protein, iron, and vitamin B6 and contains gluten. Bulgur doesn't lose much from its minimal processing; it remains high in protein and minerals. That means it's an ideal foundation for meals, allowing you to skip higher-fat protein sources, like most meats.
When you look at bulgur and quinoa, they kinda look similar. But the difference is that bulgur is precooked cracked wheat, while quinoa is actually a seed. If you look at the nutrition comparison for both, quinoa is more nutritionally dense. Of all the quinoa colours, white quinoa has the most delicate taste and the lightest texture and it cooks up a bit fluffier than other types of quinoa. Red quinoa (which takes on a brownish hue when cooked) has a richer taste, slightly chewier and heartier texture, and somewhat nuttier flavour compared to white quinoa.
The cooking process is similar to that of rice or couscous in that boiling water is used to soften the grain. For every one part bulgur, you typically need about two parts water. It’s frequently used in salads — like tabbouleh — or pilafs, alongside herbs, vegetables, spices and sometimes other grains. It can be used as a base for breakfast-style porridges with oats, or in soups, stews and chilli.
Try our pure Greek Bulgur with Red & White Quinoa and offer an amazing dish to yourself and to your loved ones!!
Key Product Features:
i) Raw Ingredients, No Preservatives, Great Taste & High Nutritional Value.
ii) Bulgur or Groat is an edible cereal grain made from dried, cracked wheat — most commonly durum wheat. It is parboiled, or partially cooked so that it can be prepared relatively quickly. When cooked, it has a similar consistency to couscous or quinoa.
iii) Greek Bulgur is an amazing source of dietary fibre, protein, iron, and vitamin B6 and contains gluten. Suitable for vegetarians. Basic to the Greek Mediterranean Diet, high in nutritional value with amazing taste.
Storage Instructions: Store in a clean, dry and cool place. The cooking process is similar to that of rice or couscous in that boiling water is used to soften the grain. For every one part bulgur, you typically need about two parts water