Whole Grains Every Day, Every Way by Lorna J. Sass

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Notes about this book

  • lorihenry on June 07, 2010

    Love eating whole grains and this book gives me a myriad of choices...every one better than the last.

Notes about Recipes in this book

  • Farro soup with kale and cannellini

    • Cheri on March 16, 2013

      Very good and easy to put together. Used canned beans, which worked just fine. Farro is nice in this. Used 2 cans chicken broth, rest water. Update - this freezes very nicely, as well.

    • MollyB on December 09, 2010

      Very good soup. Farro is really wonderful in a soup, especially with greens.

    • springandfall on February 04, 2014

      A definite make-again. I'll be thinking of it while putting up tomatoes come summer. Out of cannellini, I used red kidney beans and it turned out beautifully. And farro: what texture and flavor! One of these days farro will be the new quinoa.

  • Whole-grain pancake mix

    • sck on March 16, 2014

      I would use a tad less sea salt but overall a delicious fluffy pancake! I used the variation with buckwheat flour rather than oats.

  • Whole-wheat-yogurt waffles with blueberries

    • sck on April 06, 2014

      Pretty good though they didn't get "crispy" the way I like waffles to.

  • Teff waffles with caramelized bananas

    • Soveh on August 03, 2010

      I use soy milk and vinegar instead of buttermilk.

  • Quinoa-beef picadillo

    • MollyB on August 20, 2018

      Great recipe! We've made it several times. The beef and quinoa together make for a very satisfying, tasty meal. Don't skip the olives and raisins - the hits of tartness and sweetness really make the dish

  • Wild rice medley with braised chicken in balsamic-fig sauce

    • MollyB on October 23, 2018

      I haven't made the chicken part of this recipe, just the wild rice medley, which is great! The mix of wild rice, quinoa, and brown rice was just right, and I think it will become a staple side dish in my house. I didn't add the hazelnuts or hazelnut oil, just olive oil, and it worked well as a side accompanying both braised duck legs and pork chops.

  • Roasted brown rice pilaf scented with leeks

    • aeader on October 10, 2020

      Great flavor - the nuttiness of the rice really came out with the roasting. A lot of flavor for something so simple and with so few ingredients. Will be in our regular rotation of side dishes. DH liked it very much.

  • Bulgur pilaf with Moroccan roast chicken

    • Nancith on August 19, 2018

      Husband thought the chicken was very juicy and flavorful. Instead of a whole chicken, I just cooked two large bone-in, skin-on breasts; the spiced oil was still rubbed under the skin, & I placed the lemon slices under the skin as well. The pilaf was tasty, but in cutting down the amount, I used too much water & it became rather too soft. The combination of flavors in the pilaf is very pleasing. Didn't cook the prunes with the chicken, but simply chopped them & tossed in the pilaf as directed. Nice Sunday dinner!

  • Baked roasted brown rice pilaf

    • Nancith on February 06, 2017

      A little on the bland side. Could be enhanced by using broth instead of water, or serving with gravy or sauce. The initial step of roasting the raw rice didn't seem to add much in the way of flavor or texture.

  • Italian farro pie with salami

    • Nancith on May 22, 2019

      This is a nice dinner dish, but I would recommend making it with the salami or, if you don't eat meat, w/ a vegetarian meat substitute or some interesting herbs. I simply left the salami out, but it definitely made for a rather bland dish. The texture was interesting since it was basically a farro frittata, & the chewy texture of the grain was very satisfying. But flavor was so-so.

  • Brown rice with stir-fried beef and vegetables

    • Nancith on June 03, 2015

      My son made this for his brother & dad. He augmented the veggies by adding more celery & carrots, plus some bell peppers, and also amped up the seasonings with more garlic, a little rice vinegar & a bit of sriracha. We used white sushi rice since there wasn't enough time to cook brown. Enjoyed by all.

  • Corn grits with collard greens and andouille

    • Nancith on March 29, 2018

      This was very enjoyable, even though I didn't have sausage in my portion. The collards were fantastic; slicing them thin, including the stems about which I was rather skeptical, made them very tender with those stems adding a nice bit of texture. Oregano with the collards gave excellent flavor. Next time, I'll throw in some veggie sausage for another flavor layer.

  • Thai salmon with brown basmati rice

    • Nancith on October 03, 2014

      This dish goes together fairly quickly once the rice is cooked. Unfortunately did not have basil, which would have added a nice note. Also did not have red curry paste, so used green instead. The rice & coconut milk combine to make a creamy consistency, contrasting with the gently cooked red bell pepper & peas. Definitely a keeper, but next time with basil.

  • Bulgur pudding with honey and dates

    • Wlow on December 27, 2019

      Dried currants or raisins / fine bulgur

    • Wlow on December 27, 2019

      Sephardic dessert for Jewish holiday Sukkot

  • Barley-carrot kugel with honey glaze

    • Wlow on November 15, 2019

      Author suggests: “It also makes a great 4 o’clock snack, accompanied by a cup of tea.“

  • Brown rice salade Niçoise

    • shamby on August 28, 2014

      This has become a new favorite in our house. We've made it with Kamut and farro with excellent results.

  • Kamut-chicken salad with romaine, olives, and sage

    • springandfall on October 09, 2017

      This is amazing if you use good chicken (leftovers from a roast or grilled chicken). I didn't have time to soak the Kamut, so I used einkorn, which offers similar bite; recipe offers lots of grain-substitution ideas. My sage plant was not in good shape, so I left it out and didn't miss it. The dish was fantastic and will make great work lunches (pack greens, chicken mixture, and dressing separately to keep the crunch).

  • Bulgur and chickpea salad with parsley dressing

    • springandfall on August 25, 2017

      This works well as a template for grain-and-bean salad, varying the grain, beans, and added vegetables according to what you have. Did this in a pinch with Kamut, Great Northern beans, green peppers, and tomatoes, and it was terrific.

  • Brown basmati rice and Thai coconut shrimp

    • springandfall on May 17, 2018

      To lighten the recipe, make 1 cup shrimp stock from the shells by simmering them in water while you prep the vegetables, then use a 5.6-oz. can coconut milk mixed with the shrimp stock, instead of a 14-oz. can of coconut milk. Also, cooking the rice right into the curry is optional; having grown up with Asian food, I prefer having the rice and curry in separate dishes. This one is good, in any case.

  • Chocolate-hazelnut biscotti

    • swegener on March 07, 2015

      I cooked them too much--taste is excellent, but must remember they will harden as they cool.

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  • ISBN 10 0770435351
  • ISBN 13 9780770435356
  • Published Dec 11 2013
  • Format eBook
  • Page Count 336
  • Language English
  • Countries United States
  • Publisher Clarkson Potter Publishers
  • Imprint Clarkson Potter Publishers

Publishers Text

2007 Beard Award Winner!

Thanks to the low-carb movement and the updated USDA food pyramid, we all know we should be eating more whole grains (the "good carbs"). But what exactly are whole grains And how can we make them not only what we should eat, but what we really want to eat In Whole Grains Every Day, Every Way, bestselling cookbook author Lorna Sass demystifies whole grains with a thorough grain-by-grain primer followed by more than 150 irresistible recipes.

In this extensive guide to the wide range of fantastic whole grains available - many of which are gluten-free - Sass introduces home cooks to dozens of grains, including amaranth, barley, buckwheat, hominy, popcorn, polenta, Job's tears, millet, oats, quinoa, brown rice, red rice, black rice, rye, triticale, sorghum, teff, farro, grano, green wheat, kamut, spelt, wheat berries, and wild rice. She shares tips for buying and storing these grains as well as the best and simplest way to cook them.

And then there are the boldly flavored, contemporary recipes that will truly change the way you cook, covering soups, salads, main courses, and side dishes all the way to quick breads, cookies, and desserts, with a groundbreaking section on whole-grain baking outlining tempting, healthy options. Whole Grains Every Day, Every Way will delight carnivores and vegetarians alike with recipes such as Farro Salad with Prosciutto and Asparagus, Masa Harina - Beef Casserole, Posole with Pork and Chipotle, Millet with Gingered Beets and Orange, and Coconut - Black Rice Pudding.

This is the book America has been asking for: the definitive guide that will make it easy and delicious for us to incorporate healthful whole grains into our diets with innovative recipes for every meal of the day.

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