Organic Whole Grains

Enjoy wholesome Anita’s Organic whole grains – pure and simple.
Click Here for Pricing.

For use in cooking, or in grinding your own flour, our selection of Certified Organic whole grains will please your palate.

Amaranth

Ideal for people with celiac conditions, this ancient grain (actually the seed of the amaranth plant) has a mild, sweet, nutty flavour. It’s versatile, nutritious, and a great source of fibre and the amino acid lysine. Simmer one cup of grain in two and one-half cups boiling water or stock, covered for 18 minutes or until tender. Or try popping small amounts with your stovetop skillet with lid, for a uniquely nutritious popcorn alternative.

Barley, Hulled

Polished to remove the hull, bran, and most of the germ, pearled barley cooks more quickly than regular barley, making it great for salads, puddings, soups, and stews. Let it simmer for about 45 minutes or until softened, and enjoy.

Short Grain Brown Rice

Stout, full-flavoured nutrition, and slightly soft and sticky when cooked, short grain brown rice is great for puddings, rice balls and risotto. It’s a natural whole grain with nothing but the husk removed. Use two parts liquid to one part rice (soak rice four to eight hours if desired). To make: bring to a boil, stir, then gently simmer for 40 to 50 minutes in a covered pot, until all the liquid is absorbed.

Long Grain Brown Rice

Nutritionally superior with more potassium, zinc, phosphorous, folacin, magnesium, and fibre than white rice, brown rice does require a little planning: use two parts liquid to one part water (soak the rice four to eight hours before cooking if desired) simmer for 40 to 50 minutes in a covered pot until all the liquid is absorbed.

Brown Basmati Rice

Basmati is Sanskrit for “the fragrant one.” With a delicious, mouth-watering aroma, this nutty-flavoured longer brown rice is a nutritious favourite often served with curry dishes. Use two parts liquid to one part rice (soak rice four to eight hours if desired). After bringing to a boil, stir and gently simmer for 40 to 50 minutes in a covered pot, until all the liquid is absorbed.

White Basmati Rice

Aromatic and delicious, Anita’s Organic White Basmati Rice’s delicate flavour makes it perfect for Western and Eastern dishes alike. Because it’s been polished to remove the outer hull and bran, our white basmati rice cooks more quickly than brown rice. Combine one part rice to two parts water, and simmer for 15 minutes or until all liquid is absorbed, then fluff with a fork.

Buckwheat

Gluten-free, and great for anyone allergic to corn or wheat, buckwheat is also high in protein, low in cholesterol, and rich in potassium and B vitamins. This tangy seed is actually part of the rhubarb plant family. To cook, combine one part buckwheat to two parts boiling water, cover and let simmer at a reduced heat for five minutes.

Corn, Yellow

A great source of lutein, which is good for healthy vision and a healthy cardiovascular system, corn also adds folate to your diet. Grind your own golden yellow cornmeal or flour for the freshest tasting cornbread, polenta, or tamale, or soak the whole kernels overnight before cooking on low heat for four to five hours to soften.

Flaxseed, Brown or Golden

Although brown and golden flaxseed vary in colour, they are equally high in nutrition, containing essential fatty acids, and omegas three and six, which help regulate cholesterol breakdown and maintain cell walls and membranes. The difference is in flavour and texture when ground or eaten raw: Anita’s Organic Brown Flaxseed grinds into a drier meal and tastes slightly sharp compared to the milder nutty flavour and oilier texture of Anita’s Organic Golden Flaxseed.

Mix ground flaxseed into smoothies or baking, sprinkle on breakfast cereals or salads, hide it in tomato sauces, or just take a tablespoon or two with a glass of water for a great source of nutrition.

It also makes for an excellent egg substitute in baking. To substitute for one egg, mix one tablespoon ground flaxseed with three tablespoons warm water, and let stand to thicken for two minutes; use this formula to replace as many eggs as a recipe requires.

Kamut®

Kamut®’s kernel size is the largest of all the Anita’s Organic Whole Grains. Cooked Kamut® is a tasty alternative to pearled barley in soups and stews, and can also be used in pilafs, casseroles, or in the place of brown rice. To cook Kamut® kernels, use three cups of water to one cup of kernels, boil, add a pinch or two of sea salt, reduce heat, and let simmer covered for one and one-half hours or until tender. Or soak kernels overnight, then cook for a half hour or until tender.

Millet, Hulled

Naturally gluten free, millet can be used as a rice substitute or as a cooked breakfast cereal for added protein, vitamin B, iron, magnesium, and potassium. It can also be added whole or uncooked to breads and buns for a pleasant texture and appearance. To cook millet, use two cups boiling liquid for every cup of grain, and simmer covered for about 10 minutes.

Oats, Hulled

Oats are high in protein and a great source of vitamin B and soluble fibre, which lowers cholesterol levels and stabilizes blood sugar. Cooked as a creamy, wholesome breakfast porridge, Anita’s Organic Oats are a customer favourite. Our oats are as close to unprocessed as possible, and can also be cracked into coarse cereal meal or ground into flour. To prepare oat kernels (groats), use two cups liquid (water, milk, broth, stock), and bring to a boil. Add one cup of oat groats (the whole kernel), lower heat, and simmer for about 45 minutes. Hulled oats also cook well in a crock-pot on low heat overnight, but you may need to increase the liquid three to one, liquid to oats.

Red/White Quinoa

An ancient “Inca Wheat,” quinoa is a gluten-free staple, native to Central America. It’s a great source of calcium, iron, phosphorus, vitamins B and E, essential fatty acids, complex carbohydrates, dietary fibres, protein, and amino acids such as lysine. It can be simmered using two parts liquid to one part grain covered for about 15 minutes. We offer red and white quinoa, both excellent substitutes for rice in side dishes, soups, cereals, or cold grain salads. Quinoa can also be ground into flour to add a nutty flavour and crunchy texture in baking.

Rye

Hardy whole rye grains can be sprouted, cooked, or soaked. They are often ground into flour, then used in breads, or blended with other flours in baking for a lighter, less sticky dough. Rye grains can also be cracked and made into porridge. To cook, use at least three parts liquid to one part grain, and simmer covered for about one to one and one half hours, until tender.

Spelt

Although it contains gluten, spelt, like Kamut®, is often acceptable for wheat-sensitive diets, and can completely replace wheat flour in baking recipes or blended with other flours. Spelt kernels can be sprouted, whole in cooked grain dishes, cracked, and/or ground into meals and flours. Higher than wheat in proteins and minerals, and a great source of cholesterol-reducing fibre, spelt is also a good source of complex carbohydrates, vitamins A and B, and minerals like iron, potassium, and amino acids. To cook spelt kernels, soak grain overnight or for a minimum of eight hours, drain, rinse, then cook. Use three parts water to one part spelt, bring to boil, then reduce heat, and let simmer covered for about one hour.

Wheat, Hard Red

Hard red wheat can be sprouted and grown into wheat grass for juicing, and also cooked as a cereal or ground into meals or flour. It contains the highest level of gluten of the wheat varieties we offer, making its flour ideal for baking goods that rise, such as breads and buns. Anita’s Organic Unbleached White and Whole Wheat Flours are freshly ground from our hard red spring wheat.

Wheat, Soft White

Our soft white wheat kernels are excellent when cooked in grain dishes, pilafs, cold grain salads, or when used for sprouting purposes. With protein levels of about nine per cent when ground into our whole wheat pastry flour, it is an excellent way to add whole-grain goodness to pastries.