Robin Asbell - The New Whole Grain Cookbook / Цельнозерновые продукты: Новая поваренная книга [2007, ePub, ENG]

Introducing Whole Grains

The Grains

Cooking Grains

Equipment

Breakfast

Overnight Apple-Date Muesli with Nut Milk

Sweet Breakfast Tabouli with Dried Plums

Chunky Apple-Almond Granola with Variations

Caramel Walnut Chocolate Chunk Granola

Maple-Cinnamon Granola Bars

Overnight Smoked Salmon–Spinach Strata with Whole Wheat

Whole Wheat Walnut Scones with Streusel

Buttermilk Wheat Germ Pancakes with Yogurt and Blueberry Sauce

Breads for all Times of Day

Quick Skillet Flatbreads

Homemade Multigrain Biscuit Mix and 15-Minute Biscuits

Sweet Potato–Cheddar Biscuits

Wheat Germ and Sun-Dried Tomato Muffins

Lime-Coconut Banana Muffins with Macadamias

Fast and Flexible Whole-Grain Rolls

Crystallized Ginger and Barley Tea Bread

Farro-Studded Focaccia with Herbs

Power Buns with Flax, Soy, and Blueberries

Rustic Walnut Raisin Bread

Jamaican Coconut Cornbread

Warm Whole Sides

Quick Bean and Vegetable Couscous or Bulgur Pilaf

Classic Brown and Wild Rice and Herb Pilaf

Mexican Quinoa with Pepitas and Cilantro

Persian Spiced Rice with Crispy Potato Crust

Pantry Pasta “Arrabbiata”

Millet-Cauliflower “Mashed Potatoes”

Wild Rice and Hazelnut Stuffing with Apples

Rich and Tangy Buckwheat and Chèvre Gratin

Indian Red Rice Pulao with Pistachios

Creamy Winter Squash and Barley Risotto with Red Bell Pepper Coulis

Brown Rice Risotto Supplì with Creamy Spinach Sauce

Pecan and Wild Rice–Stuffed Squash

Whole Wheat Potato Gnocchi with Truffle Oil and Mushrooms

Cold Whole Sides

Buckwheat and Broccoli Salad in Tangy Miso Dressing

African Millet Salad with Corn and Peppers

Chilled Soba with Crispy Sweet Tofu and Watercress

Szechuan Chicken and Red Rice Salad with Sesame Dressing

Crunchy Farro Salad with Artichokes, Red Bell Peppers, and Edamame

Indonesian Red Rice Salad with Boiled Eggs and Macadamias

Composed Salad of Grains with Hazelnut Vinaigrette

Summer Grilled Vegetable Salad with Black Rice and Arugula

Soba Rolls with Hazelnuts and Black Sesame Sauce

Whole Soups and Dumplings

Quick Summer Veggie–Wild Rice Soup

Zuppa Fiorentina

Filet Mignon and Barley “Stew” with Spinach

Spicy Yellow Split Pea Quinoa Dal

Cream of Asparagus, Sorrel, and Millet Soup with Almonds

Fast Creamy Chicken Stew with Parsleyed Dumplings

Classic Squash, Wild Rice, and Apple Soup with Sage

Buckwheat Mushroom Kreplach in Dill Tomato Sauce

Creamy Cannellini Bean–Amaranth Soup with Basil

Whole Desserts

Leftover Grain Scramble with Cheese

Pizzoccheri (Italian Buckwheat Noodle Casserole)

Whole-Grain Wraps with Quinoa. Beans, and Roasted Veggies

Middle Eastern Lentil Rice Rolls with Taratoor Sauce

Amaranth “Polenta” with Hearty Olive and Tuna Sauce

Crunchy Rice Cake–Crusted Halibut with Tofu-Dill Sauce

Peruvian Quinoa Shrimp Chicharrones with Green Aji Sauce

Thai Coconut Fried Rice with Basil and Tofu or Shrimp

Red Rice California Rolls with King Crab

Salmon and Buckwheat Coulibiac

Steamed Salmon and Black Rice Dumplings or Gyoza

Mushroom-Dusted Chicken-Rice Timbales with Pinot Sauce

Rolled Chicken Breasts Stuffed with Prosciutto and Barley

Saffron Quinoa con Pollo

Polpette with Bulgur, Parmesan, and Sage

Chicago Deep - Dish Spinach Portobello Sausage Pizza

French Lamb and Rye Berry Braise

Whole Desserts

Chocolate Chunk Buckwheat Cookies

Maple Oat Crisps

A Macadamia Fruit Crisp for All Seasons

Coconut-Lemongrass Black Rice Pudding

Double Dark Chocolate Buckwheat Pudding

Scotch Oat Cake with Broiled Brown Sugar Topping

Apple Streusel–Topped Pumpkin Cake

Whole Wheat Pie Crust and Fresh Blueberry Pie

Pastiera di Grana (Wheat-Berry Ricotta Cake)

Resources

Index

Table of Equivalents

Copyright