Sotto brand long grain white rice is characterized by its long, slender grain. When cooked, it does not stick together and has a snow-white color.

Sotto brand parboiled rice is an ideal accompaniment to all kinds of roasts, fried and cooked fish and vegetable dishes. It is perfect as an ingredient in salads and fruit desserts.

Sotto brand long grain white rice is characterized by its long, slender grain. When cooked, it does not stick together and has a snow-white color. The package includes four practical bags.

Sotto brand roasted buckwheat groats are made from the highest quality buckwheat with golden brown grain color and exceptional flavor.

It is great for people on weight-loss diets, as the process of its digestion and absorption is slow, so you don’t feel hungry for longer. It is often used as a side dish for both meat and vegetarian hot dishes. It can also be a full meal if complemented with sauce and salads.

Mazurian Barley Groats are made from the highest quality barley. Sotto groats are characterized by their unique flavor and light brown color of the grain. Barley groats belong to the group of natural, whole grain, very valuable grain products.

Groats can be eaten as a stand-alone dish or as an ingredient in soups, casseroles and stuffings.

It is an easily digestible and low-calorie product, has a long slender grain and a snow-white color, and is slightly sticky when cooked. It goes well with vegetables and fish, and can also be added to soups and an ingredient in many dishes like stuffed cabbage. Preparation: Cook for about 15 minutes, rinse with water after cooking.

This is a roasted version of buckwheat groats with coarser grains, dark brown color and distinctive flavor. It is a natural source of fiber, protein, folic acid, and minerals. Roasted groats are more intense in flavor and aroma, making them a good match for stews – both meat and vegetarian. Preparation: Cook on low heat for about 15 minutes, drain after cooking.

It is a yellow pea formed by industrially removing the surrounding husk 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 vitamin E. It is mainly used as an ingredient in soups but also in many other dishes. Preparation: Cook for about 60 minutes, season with salt at the end of cooking, the product does not need to be soaked before cooking.

This is yellow pea dehulled (unhulled), which is a plant from the most popular group of legumes. It is known for its richness in minerals such as folic acid, magnesium, iron, calcium and vitamins B, A, K, C and vitamin E. It is mainly used as an ingredient in soups but not only, it can be used to make hummus, curries or baked chops, for example. Preparation: Cook for about 60 minutes, season with salt at the end of cooking, the product does not need to be soaked before cooking.

It is a variety of white beans with a large grain size rich in a source of easily digested protein, so it successfully replaces meat in many vegetarian dishes, but beans will also work well in traditional cooking as an ingredient in soups or one-pot dishes. Preparation: Before cooking, soak the beans in cool water for 10-12 hours (at a ratio of about 400 ml of water per 100 grams of beans). Then top up with water and boil for about 2 hours.

It is a variety of white beans with a medium-sized grain containing a rich source of easily digested protein, so it successfully replaces meat in many vegetarian dishes, and will also prove useful in traditional cooking as an ingredient in soups, sauces, salads or pastes. Preparation: Before cooking, soak the beans in cool water for 10-12 hours (at a ratio of about 400 ml of water per 100g of beans). Then top up with water and boil for about 2 hours.

It is a variety of beans with a red color of the grain from where it derives its name. Like other plants of its kind, it is an excellent source of protein, and consequently, its regular consumption benefits our nervous system, improving concentration and memory. It can be an ingredient in soups, various kinds of salads as well as the age of dishes such as in Mexican cuisine Preparation: Before cooking, soak the beans in cool water for 10-12 hours (at a ratio of about 400 ml of water per 100 g of beans). Then top up with water and boil for about 2 hours.