Grains as Mains: Modern Recipes Using Ancient Grains - Spelt, Quinoa, Buckwheat, Farro, Polenta, and More by Jodi Moreno and Sarah W Caron

  • 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
    show

  • Show all Recipes...

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.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1465431802
  • ISBN 13 9781465431806
  • Published Mar 03 2015
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher DK Publishing
  • Imprint DK Publishing (Dorling Kindersley)

Publishers Text

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!

Other cookbooks by this author