For quicker cooking soak the mix for 2 or 3 hours in double the volume of water to mix. Either rinse the soaked mix and cook in stock for 30 to 40 minutes or, for pilau, cook dry in a little oil for a few minutes before adding stock as required
Add soaked or cooked mix to stews. Try home-milling and adding to breads, savoury muffins & pastry.
Cooking times for dried pulses and mixes will be longer at higher altitudes and when cooking with hard water or older pulses.
Adding bicarbonate of soda during soaking and/or cooking will soften the pulses and reduce the cooking time.
Cooked Pilau Mix can be used immediately or frozen for later use.
Wholegrain Emmer (Wheat), Olive Green Lentils
For allergens see ingredients in bold
|Typical values||Per 100g|
|of which saturates||0.1g|
|of which sugars||3.1g|
Suitable for vegans and vegetarians