Grains as Mains

Grains as Mains

Sarah W. Caron

Language: English

Pages: 256

ISBN: 1465431802

Format: PDF / Kindle (mobi) / ePub


Ancient grains like quinoa, barley, spelt, and wheat berries are called "super foods" for good reason — they're packed with nutrition, and they're so versatile that they taste great in a variety of recipes. But what happens when you're stuck in a grain rut, always preparing grains the same way? Get inspired with Grains as Mains, the modern cook's answer to how to introduce healthy ingredients and delicious grains to the family table.

Step-by-step illustrations, beautiful photography, and helpful tips show exactly how to make each dish, bringing out the gorgeous texture and outstanding, unique taste of each grain. You'll find quinoa recipes, faro recipes, and gluten-free recipes. You'll learn to make polenta and how to cook millet. We've gathered the very best easy, healthy recipes that will show you how to incorporate super-food grains into your cooking, and meals have tips for either adding protein or making a grain dish vegetarian. Plus, recipes suggest grain substitutions to make the entire book friendly no matter if you're cooking for food allergies, celiac disease, gluten-intolerance, or vegetarians. Even adventurous cooks will find flavorful, inspiring recipes they haven't seen before in Grains as Mains!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

the contrasting tastes and textures of sweet, dried cranberries and salty goat cheese. Serves 4• Prep 10 mins, plus overnight soaking and cooling• Cook 30 mins Ingredients 1/3 cup uncooked pearl barley 14oz (400g) can green lentils, drained 1/4 cup almonds, coarsely chopped 1/4 cup walnuts, coarsely chopped 1/3 cup dried cranberries 1/3 cup soft goat cheese, crumbled 31/2oz (100g) arugul 1 Place the barley in a bowl, cover with water, and leave to soak overnight or for at least 8 hours.

minutes, stirring frequently. 4 Add the bean sprouts and cook for about 3 minutes, stirring frequently. Add the kamut, tofu, and reserved marinade and combine well. Then add the onions and cook for 2 minutes, stirring frequently. Season to taste, adding more soy sauce if needed, and remove from the heat. Serve hot. GRAIN EXCHANGE You could replace the kamut with any of the following grains. Use the same amount of grain. wheat berries spelt barley WHY NOT TRY… You could try adding the same

the shrimp and cook for 3 minutes, stirring, until just beginning to turn pink. 2 Pour in the wine and stir to combine. Cook for another 2–3 minutes or until the shrimp are cooked through and pink. Remove from the heat and season to taste if needed. 3 Meanwhile, place 3 cups of water and 1/4 teaspoon salt in a large saucepan and bring to a boil. Stir in the polenta and reduce the heat to medium-low. Cook for about 5 minutes, stirring occasionally. Remove from the heat and stir in the cheese. 4

350°F (180°C). Slice the red bell peppers in half lengthwise. Core, seed, and remove the white veins from the inside and discard. Rub the peppers with the remaining oil and place on a baking sheet lined with foil. Roast in the oven for 15 minutes, until softened. Remove from the heat. Divide the risotto mixture into 6 equal parts and use to fill the peppers. Serve immediately. Red Peppers Stuffed with Artichoke Barley Risotto Chicken-fried Freekeh Based on the popular Chinese dish of egg-fried

mussels. Cover and cook until the shrimp are cooked and the mussels and clams are open. Remove from the heat. Take out and discard any mussels and clams that did not open. Place the quinoa in a large serving bowl, top with the seafood stew, and drizzle over some lemon juice. Coarsely chop the parsley and sprinkle it over the stew. Serve immediately. Spicy Garlic Quinoa with Seafood Stew Thai Yellow Pumpkin Curry with Millet Perfect for vegans, this vibrant curry with its fresh, Thai flavors

Download sample

Download