no, we had been looking to move to southern utah, possibly, and I found that. We use Azure Standard which is similar. Yes, they're delivery only, but it is very worth it for many bulk items. Those are typically a lot more expensive at walk-in stores.
Here are some of my recipes for rice/beans. I don't honestly use much cous-cous..
Portabella Wild Rice (side dish)
4 1/2 cups water
2 cups wild rice (or wild-mix)
1 TB virgin red palm oil (tropicaltraditions.com)
2 tsp onion poweder
2 tsp garlic powder
1 tsp turmeric
1 tsp toaste sesame oil
1 tsp celtic sea salt
Combine in large saucepan and bring to a boil, cover and reduce to simmer for 30 minutes. Allow to sit 5-10 minutes after cooking to fluff.
In large frying pan (we use a 15-inch iron skillet):
2 TB walnut or olive oil
2 tsp toasted sesame oil
3 cups thinly sliced baby portabella mushrooms (or larger, sliced in smaller pieces)
1 tsp onion powder
1 tsp garlic powder
1 tsp celtic sea salt
sautee until tender, add rice and sautee another 4-5 minutes. salt additionally to taste if necessary.
Barley Lentil Soup
8-10 cups water (more or less per texture you prefer)
2 cups pearled barley
2 cups lentils (we use baby french)
1 whole yellow onion, finely chopped
3-4 cloves garlic, crushed/minced
2 carrots, finely diced
3-4 fresh roma tomatoes, finely chopped or coarsely blended
1 TB celtic sea salt (we use coarse for this)
2 tsp basil
1 tsp onion powder
1 tsp garlic powder
In stock pot, boil lentils 15-20 minutes, drain. In crock pot (high) or large stock pot, combine all ingredients but tomatoes and simmer until barley and lentils are tender (1-1.5 hours on stove, 2-3 hours in crock pot). Add salt as needed to taste.
(you could sub any grain for barley)
Seasony stir fry rice
6 cups water
3 cups long grain white rice
1 TB red palm oil
2 tsp celtic sea salt (more or less to taste)
2 tsp toasted sesame oil
2 tsp onion powder
2 tsp garlic powder
1 tsp celery flakes
1/2 tsp turmeric
Combine ingredients in large saucepan, cover and bring to a boil and simmer 20 minutes (or until water is absorbed. let rest 5 minutes before serving.
option:
stir-fry in 1 TB walnut or olive oil and 1 tsp toasted sesame oil after cooking, combining with peas, diced carrots and green onion slivers.
option2:
use brown rice and adjust cooking time to 45 minutes.
Veggie Burgers
3-4 cups rolled oats, whizzed (add last, to texture)
3/4 cup walnuts, whizzed or finely chopped
1.5-2 C (8-grain cereal cooked, beans- mashed, etc)
1/4 c nutritional yeast flakes
1 tsp oregano
1 tsp onion
1/2 tsp celery flakes
1/2 tsp garlic
1.5 tsp salt (or to taste)
combine the above, form into patties and cook for about 1-2 minutes on each side at medium to medium-high heat.
(you can use cooked rice, cooked beans, combo of those, the leftover lentil-barley soup from above or just about anything else in that area for cooked cereal)
Red Lentil Soup
6 cups water
3 cups blended tomatoes (or 1 large can crushed tomatoes)
2 cups red lentils (dry)
1 onion, diced
4 cloves garlic, minced (to taste)
2 TB extra virgin olive oil
2 tsp celtic sea salt (to taste)
Sautee onion and garlic in olive oil in bottom of large soup pot, until onions start to turn clear. Add remaining ingredients and simmer until lentil are very tender.
Great South of the Border Beans!
4 cups dry beans (black, pinto or small red), soaked overnight
10-12 cups water (depending on how thick you like your beans)
1 yellow onion, diced
6-8 cloves garlic, minced/crushed
1-2 TB celtic sea salt (more or less to taste)
1/2 TB cumin
1/2 TB onion powder
1 tsp garlic powder
3-4 roma tomatoes, diced/blended
In large pot, combine beans, water and salt, slow boil until nearly tender. Add onion, garlic and spices, boil until tender. Add tomatoes and simmer until desired taste/texture.
optional: add 1 capsule probiotics halfway through cooking and when fully cooked and cooling. This helps decrease the gas from the beans.
optional: to make chili, use small red beans, increase garlic by 3-4 cloves, increase cumin to 1 TB, double tomatoes and simmer until thick.
Sweet Beans
3 cups dry navy beans, soaked overnight
6-8 cups water, depending on desired texture and needs
1/2 cup sorghum, maple syrup or brown type sugar
1/2 cup crushed tomatoes (or blended fresh)
1 Tb celtic sea salt
1 tsp onion powder
Combine beans, water and salt, bring to slow boil and cook until tender. Add sweetener, tomatoes and onion powder, simmer until desired texture.
(this is my knock-off version of heinz beans)
