The New Book of Whole Grains

Marlene Bumgarner, in The Book of Whole Grains, holds a conversation with the reader, and holds his attention through ten basic grains, nuts and beans.  It is a well structured book with a cross-cultural view of the use of whole grains.  How to grow, harvest, store and grind the grains.  Fascinating historical backgrounds of each grain.  She writes her personality into the recipes. Without preaching she will entice both suburbanite and seasoned homestead alike to use and experiment with whole grains.  I found this entertaining book very comprehensive in content, and I look forward to using the information in years to come.

Gretchen Poisson, Organic Gardening and Farming

Recipes in the new edition 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!

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.