The New Book of Whole Grains
Easy-to-make, delicious, and satisfying, whole grains are low in fat and cholesterol but high in fiber–and full of those “magic” antioxidants. They are also the foundations of a healthy diet. The New Book of Whole Grains covers more than a dozen grains and seeds in an easy-to-use grain-by-grain format. The author provides nutritional information, tips on buying and storing for maximum freshness, a brief historical profile for each and even how to grow each plant in your garden should you choose to do so. Search through more than 200 recipes to turn these nutritional powerhouses into delicious appetizers, entrees, soups, muffins, cookies, cakes, breads, and side dishes, many of which are vegetarian. Any home cook eager to provide his or her family with healthy, delicious food, packed with flavor and nutrients, will delight in this clear and engaging guide.
Recipes Include: Amaranth Granola Cereal, Sour Cream Triticale Waffles, Quinone Tabouleh Salad, Sesame Rice, Brown Rice Risotto, Spinach Dumplings, Black-eyed Chicken, Barley and Shrimp Casserole, Oatmeal Macaroons, Peach Rye Crisp, Hasty Pudding, Sorghum Gingerbread, Pumpkin Nut Bread, and many more! Also available as an e-book.
Sample Recipe:
Millet & Amaranth Mushroom Risotto
1/2 cup chopped onion
1 cup sliced mushrooms (morel, portobello, or shitake)
1 Tablespoon light oil
1/4 cup amaranth
1/4 cup millet
1/2 cup long-grain brown rice
3 cups chicken, beef, or vegetable stock
1/2 cup dry white wine
1/4 teaspoon coarsely ground black pepper
Salt to taste (optional)
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese
Saute onion and mushrooms in oil until onions are translucent and mushrooms tender. Add grains; stir until coated and light brown, about 2 minutes. Add stock, bring to a boil, and simmer covered until liquid is mostly absorbed and the grains are tender. Stir in wine and pepper, and salt if desired. Remove from heat and let stand five to ten minutes without stirring, covered. Before serving, fluff with a fork and stir in parsley and cheese. Serves 4 to 6.
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