Rice | Grains | Pulses

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Frequently Asked Questions

What is the difference between brown and white rice?

Brown rice retains its outer bran layer, giving it more fibre, a nuttier flavour and a longer cooking time. White rice has been milled to remove the bran and germ, giving a softer texture and quicker cooking time but a reduced fibre and nutrient content compared to brown rice.

Is quinoa a grain?

Quinoa is technically a seed, though it's cooked and used like a grain. It's notable for being a complete protein source, meaning it contains all nine essential amino acids, which makes it particularly popular in plant-based diets.

Do dried lentils need to be soaked?

Red lentils do not require soaking and cook in around twenty minutes, making them one of the most convenient dried legumes for everyday cooking. Green, brown and Puy lentils also cook without soaking, though they take slightly longer. Dried chickpeas, kidney beans and most other pulses benefit significantly from soaking overnight to reduce cooking time.

How long do dried pulses keep?

Dried pulses keep well for one to two years in an airtight container in a cool, dry pantry. Older pulses are still edible but may take longer to soften during cooking.

Are your grains and pulses organic?

Many products in this collection are organically certified, and you can filter by organic to browse these specifically. Organic certification on grains and pulses means they were grown without synthetic pesticides.

Can I freeze cooked grains?

Yes, cooked rice, lentils, quinoa and most other grains and pulses freeze very well, making them ideal for batch cooking. Portion into containers before freezing and reheat directly from frozen or defrost overnight in the fridge.