RANI wild rice is a product with a refined appearance and taste, with a slightly nutty smell and aftertaste. The grain of wild rice is very long, with a characteristic black and brown color, in fact it is a type of grass: Water oats. Due to the very difficult harvesting, it is relatively expensive compared to other rice varieties. It increases in volume during cooking. It is a great addition to exquisite exotic dishes combined with meat, fish, wild birds and seafood, and as an ingredient in salads, often combined with parboiled rice.

Preparation method: Cook for about 20 minutes, rinse with water after cooking.

Rani jasmine rice is considered one of the most noble rice varieties in the world. Its characteristic feature is its rich aroma, which resembles the scent of jasmine flowers. It has slender grains of a silky white color, after cooking it is soft and slightly sticky. The naturally subtle aroma of jasmine rice harmonizes with Asian cuisine, meat, seafood and poultry, and can also be used as an ingredient in desserts.

Preparation method: Cook for about 15 minutes, rinse with water after cooking.

Rani red jasmine rice contains more fiber than its white variety. Its rich aroma, slightly sweet taste and consistency are unique. It is ideal for dishes with chicken and vegetables, and is also a complement to Thai curry sauces and coconut milk.

Preparation method: Cook in loose form without a bag for about 15-20 minutes

Chickpeas, also called cowpeas, are one of the first plants cultivated by humans. It comes from the Middle East, is an important ingredient in Mediterranean cuisine, resembles a small hazelnut in shape and has a nutty flavor. It is nutritious and easy to store. Used for many types of soups, stews or various types of pastes, especially for the production of hummus. As a main course, chickpeas are most often an ingredient of stewed one-pot dishes; they can be served warm with salt and pepper, sprinkled only with olive oil as an addition to the meat.

Preparation method: Before cooking, soak the grain in water for 10 to 12 hours, cook for about 90 minutes

Rani black lentils, also known as Beluga lentils, are one of the most valuable in the entire range of legumes, they are very nutritious and tasty. Their carefully selected black, spherical grains have an intense flavor, are rich in vegetable protein, fiber and many other nutrients – they are an excellent choice for vegans and vegetarians. They are mainly used for dumplings and salads, but also for soups, sauces, one-pot dishes and spicy snacks.

Preparation method: Rinse the grains under running water, cook for about 25-30 minutes.

White buckwheat is unroasted buckwheat, i.e. its “healthier” variety. Made from common buckwheat seeds, it is much more delicate because it does not undergo thermal treatment, so it does not lose its valuable nutritional values. It is rich in valuable nutrients – vitamins and microelements, and has a very positive effect on the health and body of every person. It can be a stand-alone dish, an addition to meat or vegetables, or the basis for lunch or dinner. Preparation method: Cook over low heat for about 15 minutes, drain after cooking.

They belong to legumes. Like other plants of this type, it is an excellent source of protein, and therefore its regular consumption has a beneficial effect on our nervous system, improving concentration and memory. They can be used for bread, rice waffles or even tortillas. This makes the dish more varied and tastier. Preparation method: Before cooking, soak the beans in cold water for 10-12 hours (approximately 400 ml of water per 100 g of beans), then add water and cook for about 2 hours.

They are made from additionally chopped oat grains, crushed and steam treated, which makes them softer and almost ready to eat. They give a feeling of satiety and help cleanse the digestive tract, and they also have a lot of nutritional value. It is a source of fiber, protein, amino acids, vitamins B and vitamin E. The most popular dish prepared from oat flakes is oatmeal, which is perfect for breakfast, and is also used for various types of muesli. Preparation method: Pour hot water or milk over the flakes and set aside for a few minutes to soften and swell. The product does not require cooking.

They are made from crushed oat grains and are characterized by the least degree of processing, which means they have the most nutritional value such as fiber, protein, vitamin E and amino acids as well as vitamins B. Used as the basic ingredient of oatmeal, especially tasty when combined with your favorite dried or fresh fruit, and as an addition for baking bread and cookies. Preparation method: Pour water or milk over the flakes, bring to a boil and simmer over low heat for 10-15 minutes.

It is a yellow pea produced by industrially removing the surrounding shell and dividing it into parts (halves). It is one of the most popular legumes containing folic acid, magnesium, iron, calcium and vitamins B, A, K, C and E. It is mainly used as an ingredient in soups but also in many other dishes. Preparation method: Cook for about 60 minutes, season with salt at the end of cooking, the product does not require soaking before cooking.

It is a variety of beans with a red grain color, which is where its name comes from. Like other plants of this type, it is an excellent source of protein, and therefore its regular consumption has a beneficial effect on our nervous system, improving our focus and memory. It can be an ingredient of soups, various types of salads as well as many dishes, e.g. in Mexican cuisine. Preparation: Before cooking, soak the beans in cold water for 10-12 hours (approximately 400 ml of water per 100 g of beans). Then add water and cook for about 2 hours.