Grains as Mains: Modern Recipes Using Ancient Grains - Spelt, Quinoa, Buckwheat, Farro, Polenta, and More by Laura Agar Wilson

  • Wheat berry Bircher muesli pots (page 30)

    from Grains as Mains: Modern Recipes Using Ancient Grains - Spelt, Quinoa, Buckwheat, Farro, Polenta, and More Grains as Mains by Laura Agar Wilson

    • Categories: Breakfast / brunch
    • Ingredients: wheat berries; blueberries; strawberries; yogurt; sunflower seeds; honey
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Notes about this book

  • SashaJackson on April 07, 2017

    Fantastic reference for grains and getting more of them into your meals.

Notes about Recipes in this book

  • Beetroot and buckwheat soup

    • wkhull on February 16, 2023

      This is a basic pureed beet soup served with a topping of buckwheat groats and lemony yogurt. Easy and decent, but not worth repeating unless you're an extreme beet-o-phile. I made it with beef broth. I think some dill (like in the picture) would have gone a long way. I used about 1 1/2 t minced rosemary leaves instead of a "handful" (whatever that means) and it could have used more. If I did this again, I'd probably make it a mix of carrots and beets and sauted some garlic in there.

  • Chinese 5-spice pork with millet

    • wkhull on February 09, 2023

      This was amazing. Not only because it tasted great, but because it was a great combination of meat-grains-vegetables and it was super easy to prepare. You could easily sub quinoa if millet is not your thing.

  • Prawn and asparagus stir-fry with polenta

    • wkhull on April 28, 2025

      Decent weeknight fare - a little bland; we added hot chile oil in the end. The polenta was really good. I used milk (not water) for the polenta with very good results.

  • Veggie burger with spelt

    • wkhull on January 17, 2022

      This came out great. Finally, a veggie (grain) burger that sticks together like meat. I used a combo of farro and sorghum in place of the spelt. I also opted to pan sear vs. broiler.

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  • ISBN 10 0241185378
  • ISBN 13 9780241185377
  • Linked ISBNs
  • Published Mar 02 2015
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United Kingdom
  • Publisher Dorling Kindersley Ltd
  • Imprint Dorling Kindersley Publishers Ltd

Publishers Text

This title features modern recipes, ancient grains. Grains as Mains satisfies your appetite for tasty, versatile and healthy grains, with over 150 fresh and exciting recipes, many of which are gluten-free. Ancient grains such as teff, quinoa and buckwheat, first cooked thousands of years ago, are now very much back on the menu. These grains are great for us, nutritious, protein-rich and have excellent textures. This comprehensive cookbook is overflowing with step-by-step preparation techniques showing you how to prepare and cook key ancient grains, from familiar favourites, like quinoa and polenta, to unexpected delights, such as teff and freekeh. With over 150 easy healthy recipes where grains are the star ingredient, from soaked buckwheat pancakes and cherry almond sauce, to Italian tomato and vegetable barley risotto, there is plenty of experimenting to do.

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