Cooking with Whole Grains: The New Whole Grains Cookbook

The New Whole Grains Cookbook features more than 75 recipes for farro, quinoa, amaranth, brown rice and other whole grains.

By Tabitha Alterman
January/February 2011
The New Whole Grains Cookbook
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"The New Whole Grains Cookbook" features more than 75 healthful recipes for every meal of the day. From oats, rice and whole wheat to farro, barley and quinoa, no grain is left unexplored.
Photo Courtesy Chronicle Books
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Delicious, nutritious and inexpensive whole grains are easier than ever to find in your local grocery store. In The New Whole Grains Cookbook, healthy cooking guru Robin Asbell shares more than 75 recipes featuring a buffet of super-good-for-you grains such as farro, quinoa, amaranth, brown rice, barley, millet and buckwheat. She also provides nutrition info and tips for choosing, preparing and storing all those tasty grains. Her recipes run the gamut from sweet to savory and side to main dish. If Crunchy Rice Cake-Crusted Halibut with Tofu-Dill Sauce, Whole Wheat Potato Gnocchi with Truffle Oil and Mushrooms, or Crystallized Ginger and Barley Tea Bread have your mouth watering, this book is for you.

Featured Recipes from The New Whole Grains Cookbook:

• Buttermilk Wheat Germ Pancakes with Yogurt and Berry Sauce 

• Filet Mignon and Barley Stew with Spinach 

• Chocolate Chunk Buckwheat Cookies 

Cheap, Healthy Proteins 

You can reduce meat intake by working these delicious, high-protein superstars into your diet several times a week.

Legumes: all kinds of beans; lentils, peanuts and split peas

Nuts and Seeds: almonds, cashews, hazelnuts, pecans, pine nuts and pistachios; flax, pumpkin and sunflower seeds

Grains: whole-grain amaranth, barley, buckwheat, bulgur, kamut, millet, quinoa, rye, teff

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