The New Whole Grains Cookbook: Terrific Recipes Using Farro, Quinoa, Brown Rice, Barley, and Many Other Delicious and Nutritious Grains

The New Whole Grains Cookbook: Terrific Recipes Using Farro, Quinoa, Brown Rice, Barley, and Many Other Delicious and Nutritious Grains

Robin Asbell

Language: English

Pages: 167

ISBN: 2:00231870

Format: PDF / Kindle (mobi) / ePub

From whole wheat, oats, and rice to farro, barley, and quinoa, no grain is left unturned in this compendium of more than 75 healthful recipes. There's a tasty dish for every meal of the day: Quick Skillet Flatbreads made with millet or teff for breakfast, or a hearty dinner entre of lamb and rye berries braised in red wine. Even desserts get the whole-grain touch with such sweets as Chocolate-Chunk Buckwheat Cookies. A source list helps find the more unusual grains and a glossary describes each one in detail. The New Whole Grains Cookbook makes it easy to eat your grains and love them, too.




















honey, and use it for cinnamon rolls. After the first rising, pat the dough out to a large rectangle and cover with a filling (see the list below), then roll up into a cylinder. Slice the roll in 1-inch-thick rounds, and place on the pan. Bake as directed in the main recipe. suggested fillings: Cinnamon–sugar and raisins, shredded cheese and nuts or sautéed onions, pesto and grated Parmesan, spinach and feta, garlic and sun-dried tomatoes. dough should be bigger than it was. Tear off small

done. Cool on racks completely before slicing. When the loaves sound hollow when tapped with a finger, mixing bowl, and fit the mixer with the dough hook. Plump the raisins by soaking them in hot water, then draining. Mix the 1 cup warm water with the malt syrup and stir it into the sponge. Combine 1 cup of the remaining flour with the remaining 2 teaspoons yeast, gluten flour, and salt and mix into the sponge, then raise the speed of the mixer and beat for 2 minutes to activate the gluten.

tender, so your system will not be taxed by hard, undercooked grain. Once you’ve made this change, look to the recipes for creative ways to use whole grains in all sorts of dishes. Most of the recipes can be modified for vegetarians by using vegetable stocks and substituting tofu, tempeh, or mock meats. The baking recipes in this book use only whole-grain flours. If you are new to this type of baking, you can easily substitute unbleached wheat flour for half of the whole wheat flour. The results

the vegetables off the grill, transfer to a large bowl, 2 ½ tablespoons balsamic vinegar cup black rice, cooked in 1 cup water and cooled 2 ounces baby arugula, washed and dried Freshly cracked black pepper 93 and sprinkle with coarse salt to taste, if desired. Let cool. Drop the garlic into a food processor or blender with the motor running. When it is minced, add the basil and purée, scraping down to get a fine mince. Add the ½ teaspoon salt and the balsamic vinegar and purée, then

2 minutes, to soften the vegetables. Add the stock and bring to a boil, covered. Preheat the oven to 350°F. In a large, heavy brazier or Dutch Put the pot in the hot oven and bake for 45 minutes, Fill a large bowl halfway with cool water, and squeeze oven, heat the olive oil over medium-high heat and drop in the chicken chunks, then season with a bit of the salt and pepper. Let cook, undisturbed, for 2 minutes before stirring, THE NEW WHOLE GRAINS COOKBOOK then check to see if the quinoa is

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