The beauty of buying in bulk is that you can scoop up as much or as little as you need—whether that's a dash of nutmeg or half a pound of protein powder. It's not only good for your wallet, it's also good for the environment. Check out the bulk item directions below to find out how to prep items like oats, soups, rices and more!
Preparation: Whisk together 1-1/2 cups buttermilk pancake mix with 1 cup water. Batter should be slightly lumpy. Cook on preheated oiled griddle (350-375 degrees), until bubbles form & edges begin to dry. Makes 9, 5-inch pancakes.
MULTI-GRAIN PANCAKE MIX
3/4 cups Multigrain Pancake & Waffle Mix
1 Tbsp. Spectrum® Canola Oil
3/4 cup milk or water
2 Tbsp. olive oil
1 clove garlic (optional)
Preparation: Stir all ingredients only until lumps disappear. Cook on preheated oiled griddle (375 - 400 degrees), turning when bubbles form on surface and edges begin to dry. For thicker pancakes, use less liquid. For thinner pancakes, use more liquid. Makes 6, 5-inch pancakes.
Serving Suggestion: Stir in the following just before cooking; 1/4 cup drained crushed pineapple and 1/4 cup of toasted coconut.
Preparation: Place 1 large scoop or 30 grams of protein powder in a blender with 8 oz. of your favorite beverage, such as non-fat milk, juice or water. You can also add it to your favorite meals for that protein boost.
PLU# 6626, 6625, 6605, 17101 or 6591
Preparation: Heat 3 tablespoons oil and add 1/2 cup popcorn kernels. Be sure to gently rock the pot back and forth over the heat.
PLU# 6496, 6498, 6500, 6497 or 6144
Preparation: Good hot or cold. For hot: Add 1 cup muesli with 1 cup of water or milk. Bring to a boil, simmer for 3-5 minutes.
PLU# 6666, 6673, 6659, 6673, 6672, 6499 or 6662
Preparation: Place 1 cup rice with 2 cups broth or water and bring to a boil. Cover and reduce heat. Cook for 30 minutes or until desired tenderness.
Preparation:PlaceTo make 1 cup Jasmine Rice, rinse rice well. Bring 2 cups water to a boil. Add 1 cup Jasmine Rice, stir and return to boil. Then lower heat and cover. Simmer 15 minutes or until all water has been absorbed. Remove from heat and let stand 5 minutes. Stir before serving.
PLU# 6670 White Arborio Rice
Preparation: To make 1 cup Arborio Rice, rinse rice well. Bring 2 cups water to a boil. Add 1 cup Arborio rice, stir and return to boil. Then lower heat and cover. Simmer 15 minutes or until all water has been absorbed. Remove from heat and let stand 5 minutes.
PLU# 6844, 6350 or 6590
Preparation:For a delicious hot breakfast cereal, bring 2/3 cup water and 1/3 cup oat bran to a boil, stirring consistently. Reduce heat and let simmer for approximately 2 minutes. Remove from heat and cover. Let stand 5 minutes before serving. Enjoy!
PLU# 6342, 6683, 6337, 6342 or 6434
Preparation: Rinse the grains of Quinoa in water. Place 2 cups of water in a saucepan with 1 cup of Quinoa bring to a boil. Reduce heat, cover and simmer until all the water is absorbed.
PLU# 6335 or 6334
Preparation: To make 1 cup couscous, bring ¾ cup water to boil. Add ½ cup dry couscous and stir. Cover, remove from heat. Let stand 5 minutes. Fluff with fork before serving.
Preparation: Bring 3 cups water and 1 tsp. salt to a boil. Add 1 cup of corn grits. Reduce heat, cook slowly for 5 minutes, stirring occasionally. Remove from heat and let stand before serving.
PLU# 6338 or 6339
Preparation: Place 2 cups of water in a saucepan with 1 cup of Millet bring to a boil. Reduce heat, cover and simmer until all the water is absorbed.
PLU# 6329 or 6339
Preparation:Bring 2 cups of water to a boil. Add 1 cup of pearled barley and reduce heat to a simmer. Cook 10 minutes, remove from heat and let set for 10 to 15 minutes. Enjoy!
PLU# 6528, 6523, 6905, 6522, 6526, 6675, 6533 or 6527
Preparation: Bring 4 quarts water to boil with 1 Tsp. Salt (optional). Add 1 lb. pasta, stirring occassionally. Cook 10 minutes or until desired tenderness.
Preparation: In a large bowl, mix 1 cup Tabouli with 1 – ¼ cups water. Add 2 tbsp. olive oil and 2 finely chopped tomatoes. Mix well. Let stand 1 hour to absorb the water. Refrigerate if desired. Stir and serve. If desired add any of the following: fresh lemon juice, chopped fresh parsley, sliced green onions, diced cucumber and/or fresh mint.
PLU# 6505, 6506, 6847 or 6503
Preparation: For a delicious hot breakfast cereal, bring 1-1/2 cups water or milk and ¼ tsp. salt (optional) to a boil. Add 2/3 cup of quick oats, reduce heat and cook 1 to 3 minutes, stirring occasionally.
Preparation: For a delicious hot breakfast cereal, bring 4 cups water to a boil. Add 1 cup of steel cut oats and stir. When oatmeal begins to thicken, reduce heat and simmer uncovered for 30 minutes.
Preparation: Bring 3 cups of water and ½ teaspoon of salt to a boil. Add 1 cup of hot cereal, turn down heat, cover and cook for 10 minutes. Serve with brown sugar, honey or milk for a hot breakfast treat.
Preparation: For a delicious hot breakfast cereal, bring 3 cups water and ½ tsp salt to a boil. Add 1 cup of farina and turn down heat. Cook for 5 to 8 minutes, stirring occasionally.
BEANS & LENTILS
PLU# 6575, 6577 or 6582
Preparation: Place 2 cups peas with 4 cups of water in a large saucepan, bring to a boil. Reduce heat and simmer for 1 to 1 ½ hours or until peas are tender.
Preparation: Soak in 7 cups water to 1 lb. beans. Change water and cook 20-30 minutes or desired tenderness.
PLU# 6580, 6581, 6143, 6146 or 14145
Preparation: Place 1 cup lentils with 2 cups water in a large saucepan. Bring to a boil. Reduce heat and simmer for 30 to 45 minutes or until done.
Preparation: Cover 1 cup beans with water, place in a covered pan and let soak overnight (4 hours minimum). Drain and put in 4 cups of fresh water, bring to a boil. Reduce heat to simmer for 1 to 1-1/2 hours or until tender.
PLU# 6063 or 6841
2 cups cooked garbanzo beans (PLU 6063 or PLU 6841)
2 tablespoons tahini
2 fresh squeezed lemons
2 tablespoons olive oil
1 clove garlic (optional)
To cook garbanzo beans cover 1 cup beans with water, place in a covered pan and let soak overnight (4 hours minimum). Drain and put in 4 cups fresh water. Bring to boil. Reduce heat to simmer for 1-1.5 hours or until tender. Once garbanzo beans are cooked, blend all ingredients in blender or food processor until it is smooth and no chunks of bean or feta remain. Season with fresh ground pepper.
PLU# 6107, 6108 or 6106
Preparation: To make Chicken Broth use 1 tsp. powder per 1 cup of water. Mix well and heat.
Preparation: Soak 2 cups of 10 bean mix in a pan overnight. Drain water, put in 4 cups fresh water, bring to a boil. Reduce heat and simmer for 3 to 3 ½ hours. Add your favorite vegetables.
7 BEAN SOUP MIX
1 bunch celery, chopped
5 carrots, chopped
2 large onions, chopped
1 pound potatoes, chopped
2 1/2 cups 7 bean soup mix (PLU 6722)
Cover soup mix in water, soak overnight (4 hours minimum). Drain water, add 3 cups stock for every 1 cup soup mix, cook on medium heat for 1 hour. Add remaining ingredients, cook another 30 minutes to 1 hour or until beans and potatoes are tender.
SPLIT PEA SOUP
PLU# 6577 or 6152
1 cup chopped onion
1 teaspoon olive oil
1 pound dried split peas
1 pound ham, bone-in
sea salt and pepper, to taste
In a medium pot, sauté onions in olive oil. Remove from heat and add split peas & bone in ham. Add enough water to cover ingredients, and season with salt and pepper. Cover, and cook until there are no peas left, just a green liquid, 2 hours. You may need to add more water during the process. Once soup is a green liquid remove from heat, and let stand to thicken.