The New Whole Grains Cookbook: Terrific Recipes Using Faro, Quinoa, Brown Rice, Barley, and Many Other Delicious and Nutritious Grains - Softcover
Synopsis
In "The New Whole Grains Cookbook", author Robin Asbell shares her passion for whole grains with more than 75 recipes created to take advantage of the wide range now available at supermarkets and specialty shops. From familiar favourites like whole wheat, oats, and rice to newly available varieties such as farro, barley, and quinoa, no grain is left unturned. Start your day with Maple-Cinnamon Granola Bars. Loaded with whole-wheat and rolled oats and sweetened with brown sugar and maple syrup, you'll never buy another packaged bar again. Quick Skillet Flatbreads can be made with millet or teff (a delicious gluten-free grain from Ethiopia) are perfect served alongside a steaming bowl of soup or topped with melted cheese.Peruvian quinoa makes the perfect crunchy coating for shrimp chicharrones, a Latin-inspired favorite with a spicy, citrusy dipping sauce - not to mention a terrific appetizer. Lamb and rye berries braised in red winemakes a hearty main course and the leftovers taste even better. Even desserts get the whole graintouch with such sweets as Chocolate-Chunk Buckwheat Cookies, Fruit Crisps made with seasonalfruits and a buttery oat topping, and a luscious tropical pudding that features the sticky, sweet goodness of black rice.
"synopsis" may belong to another edition of this title.
About the Author
Chef, food writer, and cooking teacher Robin Asbell specializes in natural foods and has written articles for Vegetarian Times.
Caren Alpert is a San Francisco-based photographer.
"About this title" may belong to another edition of this title.
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The New Whole Grain Cookbook: Terrific Recipes Using Farro, Quinoa, Brown Rice, Barley, and Many Other Delicious and Nutritious Grains
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