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Edit InfoWhole Grains for a New Generation: Light Dishes, Hearty Meals, Sweet Treats, and Sundry Snacks for the Everyday Cook

Rating: (1)

Author: Liana Krissoff

Tags: Whole Grains [edit]

Publisher: Stewart, Tabori & Chang

ISBN: 1617690015

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Blueberry Cornmeal Muffins

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Shannon says

I can't think of anything better for a cold rainy morning than one of these delicious muffins. They aren't the least bit sweet (although there is an olive oil & honey variation that I think I'll try next) and would be just as at home with a bowl of soup as they were with my cappuccino. I used tart little frozen wild blueberries and thought their tang was the perfect match with the cornmeal and whole wheat flour batter.

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Farro with Bacon, Shaved Brussels Sprouts and Roasted Chestnuts

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Shannon says

This recipe has fall written all over it and would not be out of place on a Thanksgiving table. I subbed shallot for the onion and vacuum packed chestnuts for freshly roasted. It is a Wednesday night after all. I also cut back on the sherry vinegar because that just wasn't the flavor profile I was imagining for this dish but that left it lacking a little something. A dash of soy sauce wound up being the perfect fix. Next time I think I'll replace the chestnuts with sautéed mushrooms. I have a feeling that would be delicious too.

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Millet and Wheat Berry Dal with Cauliflower and Yellow Split Peas

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Shannon says

Still cleaning out the pantry and this recipe was a perfect selection. Three different grains & dals as well as lots of variations. I actually made this with amaranth and loved the way it bound everything else together. Served with kale chips because I have this irrational belief that dinner isn't complete without something green. I'll definitely make this again and maybe add a few more veggies next time.

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Teff Upma (Spicy Indian Mush)

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Shannon says

I was certain my local WF carried teff so I was very disappointed when I couldn't find it for this recipe but never fear, several variations are offered so I went with amaranth instead. A super hot, nicely spiced porridge - the recipe is found in the breakfast chapter but I enjoyed it for lunch instead. I was in a hurry to eat so didn't cook my onions down long enough and their toothiness was a little distracting from the nice texture of the rest of the dish but overall, delicious.

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Double Quinoa Vanilla Pudding

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Fresh Cranberry Rice

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Fried Brown Rice with Green Beans and Balsamic Vinegar

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Gingery Sweet Potato and Millet Stew with Edamame

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shoegal says

I absolutely love millet, the flavour brings me back to when my Ukrainian grandmother (who cooked up quiet the storm! ) made it for me with milk and sugar . This recipe however was a let down , I could barely taste the millet which has such a unique and delicate flavour. Instead it was overpowered by ginger and cumin . For me this recipe was very unimaginative and pretty basic and even though it was probably intended to be that way as a quick and simple supper I still wanted to like it more and I prefer cookbooks that go that extra step to make a simple dish a special one. I am afraid I didn't even finish it and made a salad for dinner instead. I keep thinking it needed a cheese like feta to compliment or tone down the spices and add some salty zing. I will try other recipes, this one was my first because all the ingredients I had on hand...and because I love millet.

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