Sampler, Beyond Rice

By Country Life Natural Foods

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Step outside the usual and discover a world of all organic, nourishing, naturally gluten-free grains. From the nutty chew of wild rice to the fluffy comfort of millet, this curated collection invites you to explore new textures, flavors, and traditions from around the globe — all from your own kitchen. Whether you're a seasoned home cook or just starting to branch out, Beyond Rice makes it easy to try something new. Each organic and gluten-free grain is simple to prepare, rich in nutrients, and endlessly versatile. It's a thoughtful gift for the curious cook — or a delicious reset for your own pantry. And it's All Organic! Tri-Color Quinoa Kasha (Roasted Buckwheat Amaranth Millet Forbidden (Black) Rice Wild Rice Quinoa What it is:A high-protein seed from the Andes, quinoa is fast-cooking, gluten-free, and versatile — a go-to whole food for modern kitchens. Flavor:Mild, nutty, slightly earthy. Texture:Light, fluffy, and a little chewy with a signature “tail” when cooked. Nutrition Highlights: Complete protein with all essential amino acids Rich in magnesium, folate, and antioxidants Naturally gluten-free How to Cook: Ratio: 1 cup quinoa to 2 cups water Method: Rinse well, bring to a boil, reduce heat, cover, and simmer for ~15 minutes Have you had trouble with Quinoa tasting bitter or soapy? Thoroughly rinsing it before cooking will avoid this unpleasant flavor. Great For: Grain bowls Salads Stir-fries Soups As a rice substitute Kasha What it is:The toasted version of buckwheat groats, kasha is a hearty pseudocereal with deep flavor and fast cooking time. Popular in Eastern Europe. Flavor:Toasty, bold, nutty, and slightly earthy. Texture:Soft and fluffy when cooked; can get mushy if overdone. Nutrition Highlights: High in magnesium and rutin, supporting circulation Good source of plant-based protein Naturally gluten-free and rich in prebiotic fiber How to Cook: Ratio: 1 cup kasha to 2 cups water Method: Rinse, boil, then simmer 12–15 minutes. Dry-toasting first enhances flavor. Great For: Hearty sides Grain bowl Savory porridges As a rice alternative Amaranth What it is:A tiny, ancient pseudocereal once revered by the Aztecs. Naturally gluten-free and known for its earthy taste and porridge-like consistency. Flavor:Earthy, slightly grassy, with a mild nutty undertone. Texture:Soft, with a mildly gelatinous or porridge-like feel when cooked. Slightly crunchy “pop” if toasted. Nutrition Highlights: Complete protein with all 9 essential amino acids High in iron, calcium, and fiber Naturally gluten-free How to Cook: Ratio: 1 cup amaranth to 2 cups water Method: Simmer covered for 20–25 minutes, stirring occasionally. Add more water for a porridge consistency. Great For: Breakfast porridge Baked goods Soups Thickening stews Millet What it is:An ancient cereal grain prized in Asia and Africa, millet is light, mild, and highly digestible — a gentle starter grain for many. Flavor:Mild and slightly sweet; sometimes compared to corn or polenta. Texture:Fluffy like couscous when dry-cooked; creamy like mashed potatoes if more water is used. Nutrition Highlights: Rich in B-vitamins, especially niacin (B3) High in fiber and antioxidants Naturally gluten-free and easy to digest How to Cook: Ratio: 1 cup millet to 2–2.5 cups water Method: Toast for extra flavor, then simmer covered ~20 minutes Great For: Pilafs Grain salads Porridge As a creamy base for savory dishes Forbidden Rice What it is:Once reserved for Chinese royalty, this whole grain rice gets its striking color from powerful anthocyanin antioxidants. Flavor:Nutty, rich, and subtly sweet. Texture:Slightly sticky, yet toothsome when cooked; denser than white rice. Nutrition Highlights: High in anthocyanins (same antioxidants as blueberries) Contains iron, vitamin E, and fiber Naturally gluten-free How to Cook: Ratio: 1 cup black rice to 2 cups water Method: Rinse, bring to a boil, then simmer covered for ~30 minutes Great For: Stir-fries Grain bowls Rice pudding Dramatic side dishes Wild Rice What it is:Not actually rice but the seed of an aquatic grass native to North America. It’s bold, nutrient-dense, and traditionally harvested by hand. Flavor:Earthy, smoky, nutty — more aromatic than true rice. Texture:Firm and chewy, with a satisfying bite. Nutrition Highlights: Higher in protein than most grains Good source of phosphorus, zinc, and antioxidants Naturally gluten-free How to Cook: Ratio: 1 cup wild rice to 3 cups water Method: Simmer covered for 40–50 minutes until grains split open Great For: Stuffings Pilafs Soups Salads Mixed grain dishes