Drops

BARLEY 1 kg, 500 g

Barley is one of the most widespread cereals. It gets a new name during hulling; after grain hulling and processing it becomes barley. Barley can be used for preparing barley and bean stew with smoked ham (ričet) and can also be added to other dishes such as vegetable soups, salads or served as a side dish to vegetables. Rice is being increasingly replaced by barley in modern cuisine.

• A high content of fibre.
• For salads, side dishes and stews.

BUCKWHEAT KASHA 1 kg

Buckwheat which used to be a cereal of pagans is increasingly gaining more respect and can be used as an easily digestible basis for numerous gluten-free dishes and is a source of fibre. Buckwheat kasha can be eaten in numerous forms: cooked or roasted, as a side dish, or in salads, risottos and sweet dishes.

NAŠE NONE (OUR GRANDMOTHERS`) MILLET GRUEL 500 g

This tiny cereal called millet used to be grown by the Celts and ancient Slovans and goes well with a variety of additions. Millet grout can be cooked in milk or water as an independent dish, used to bake various desserts using its grains or flour, or eaten with potato, sauerkraut, mushrooms, beans or fruit. It also used to be used for sausage fillings. It takes only 10 minutes to prepare.

• Can be used in many ways.

NAŠE NONE (OUR GRANDMOTHERS`) SPELT GROATS 500 g

Spelt which used to be grown in Slovenia already during the period of Valvasor and then eventually ceased to be used is being discovered today all over Europe as a beneficial food, which apart from carbohydrates also contains easily digestible proteins.  Spelt can be used in a variety of ways: by using the whole grains, germs, pearled grains, flaked grains, grains milled into flour and meal. It goes excellently with vegetables. Spelt groats take 20 minutes to prepare.

• A high content of fibre.
• Source of proteins.
• For salads, side dishes and risottos.

NAŠE NONE (OUR GRANDMOTHERS`) BUCKWHEAT KASHA 500 g

Buckwheat which used to be a cereal of pagans is increasingly gaining more respect and can be used as an easily digestible basis for numerous gluten-free dishes and is a source of fibre. Buckwheat kasha can be eaten in numerous forms: cooked or roasted, as a side dish, or in salads, risottos and sweet dishes. It takes only 5 minutes to prepare.

• A high content of fibre.
• Source of proteins.
• For salads, side dishes and risottos.