- Print Length: 256 Pages
- Publisher: DK
- Publication Date: March 3, 2015
- Language: English
- ISBN-10: 1465431802
- ISBN-13: 978-1465431806
- File Format: EPUB
Ancient grains like quinoa, barley, spelt, and wheat berries are called “super foods” for good reason — they’re packed with nutrition, and they’re so versatile that they taste great in a variety of recipes. But what happens when you’re stuck in a grain rut, always preparing grains the same way? Get inspired with Grains as Mains, the modern cook’s answer to how to introduce healthy ingredients and delicious grains to the family table.
Step-by-step illustrations, beautiful photography, and helpful tips show exactly how to make each dish, bringing out the gorgeous texture and outstanding, unique taste of each grain. You’ll find quinoa recipes, faro recipes, and gluten-free recipes. You’ll learn to make polenta and how to cook millet. We’ve gathered the very best easy, healthy recipes that will show you how to incorporate super-food grains into your cooking, and meals have tips for either adding protein or making a grain dish vegetarian. Plus, recipes suggest grain substitutions to make the entire book friendly no matter if you’re cooking for food allergies, celiac disease, gluten-intolerance, or vegetarians. Even adventurous cooks will find flavorful, inspiring recipes they haven’t seen before in Grains as Mains!
This book has wonderful recipes and I really like that the author provides alternatives/substitutions for some of the dishes. I bought this so I could make more healthful lunches to take to work, and I’ve enjoyed each recipe I’ve tried. The dishes are presented in lovely photographs and the instructions are clear and easy to follow. Some of the recipes include “fancy” ingredients that you likely won’t have if you’re not a super-foodie, but as I mentioned, she does provide some alternatives.