Bowls of Plenty: Recipes for Healthy and Delicious Whole-Grain Meals by Carolynn Carreño

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    • Categories: Beverages / drinks (no-alcohol); Cooking ahead; Vegan
    • Ingredients: nuts of your choice; vanilla beans
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  • Slow-cooked brown rice and quinoa porridge
    • Categories: Rice dishes; Breakfast / brunch
    • Ingredients: brown rice; quinoa; milk; jam; fruits of your choice; nuts of your choice
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    • Categories: Vegan; Vegetarian
    • Ingredients: nuts of your choice
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    • Categories: Breakfast / brunch; Vegetarian
    • Ingredients: buckwheat; walnuts; maple syrup; rosemary; ricotta cheese; honey
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    • Categories: Sauces, general; Breakfast / brunch
    • Ingredients: apples; apple cider (alcohol-free); cinnamon sticks; farro; yogurt; sour cream
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    • Categories: Chutneys, pickles & relishes; Egg dishes; Breakfast / brunch
    • Ingredients: pastrami; mustard greens; rye berries (whole rye); eggs; mustard seeds; apple cider vinegar; honey; bay leaves
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    • Categories: Breakfast / brunch; Cooking ahead
    • Ingredients: butter; maple syrup; ground cinnamon; chile powder; rolled oats; cornflakes; pecans; unsweetened coconut; kosher salt
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    • Categories: Rice dishes; Breakfast / brunch; Asian
    • Ingredients: chicken stock; long-grain brown rice; ground turkey; cilantro; reduced salt soy sauce; Worcestershire sauce; fresh ginger; eggs; scallions
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    • Categories: Stocks; Cooking ahead
    • Ingredients: chicken bones; Spanish onions; carrots; celery; black peppercorns
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    • Categories: Breakfast / brunch; Vegan
    • Ingredients: coconut milk; millet; bananas; poppy seeds; unsweetened flaked coconut
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    • Categories: Egg dishes; Breakfast / brunch; Mexican; Vegetarian
    • Ingredients: quinoa; avocados; limes; eggs; tomatillo salsa; Mexican crema; cotija cheese; cilantro; black beans; Spanish onions; garlic
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    • Categories: Salads; Main course
    • Ingredients: quinoa; radishes; red onions; fennel; celery; Spanish onions; carrots; parsley; bay leaves; black peppercorns; arbol chiles; lemons; salmon fillets
    • Accompaniments: Lemon vinaigrette
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  • Rainbow carrot salad with millet, feta, and lemon yogurt dressing
    • Categories: Dressings & marinades; Salads; Main course; Vegetarian
    • Ingredients: rainbow carrots; millet; raisins; sunflower seeds; parsley; feta cheese; shallots; lemons; Champagne vinegar; Greek yogurt
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    • Categories: Egg dishes; Salads; Rice dishes; Appetizers / starters; Main course; Italian
    • Ingredients: long-grain brown rice; jarred tuna in olive oil; radicchio; pepperoncini peppers; basil; parsley; eggs
    • Accompaniments: Pepperoncini vinaigrette
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    • Categories: Salads; Main course; Vegetarian
    • Ingredients: beets; radicchio; quinoa; hazelnuts; goat cheese
    • Accompaniments: Balsamic vinaigrette
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    • Categories: Dressings & marinades; Cooking ahead; Vegan; Vegetarian
    • Ingredients: shallots; balsamic vinegar; lemons
    • Accompaniments: Red beet and quinoa salad
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    • Categories: Salads; Main course; Vegetarian
    • Ingredients: spelt; Brussels sprouts; walnuts; pecorino Romano cheese
    • Accompaniments: Sherry vinaigrette
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    • Categories: Salads; Rice dishes; Main course; Asian
    • Ingredients: duck legs; duck fat; wild rice; napa cabbage; scallions; sesame seeds; Fresno chiles
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    • Categories: Dressings & marinades; Cooking ahead; Asian; Vegan; Vegetarian
    • Ingredients: reduced salt soy sauce; mirin; raw sugar; tahini
    • Accompaniments: Sesame duck and wild rice salad
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    • Categories: Salads; Sauces, general; Main course; Italian; Vegetarian
    • Ingredients: farro; dried chickpeas; Spanish onions; garlic; celery leaves; parsley; Parmesan cheese; pine nuts; lemons; celery; Champagne vinegar; bocconcini mozzarella cheese
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    • Categories: Rice dishes; Salads; Main course; Winter; Vegetarian
    • Ingredients: wild rice; celery; fennel; almonds; dates; Parmesan cheese; oranges
    • Accompaniments: Orange vinaigrette
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Notes about this book

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Notes about Recipes in this book

  • Sesame duck and wild rice salad

    • MollyB on January 26, 2018

      Very tasty recipe. Made it with storebought duck confit (D'Artagnan) and didn't have quite the amount of duck the recipe called for, but it was still great.

  • Umbrian farro and bean salad with celery leaf pesto and mozzarella

    • MollyB on January 24, 2018

      Pretty good but not great. Be sure to add enough lemon to the pesto - the dish was a little boring without enough lemon. I would probably make again for a quick meal if I had cooked beans and farro on hand, but I wouldn't make it from scratch.

  • Vietnamese bowl with sweet and tangy vinaigrette

    • MollyB on January 26, 2018

      Really like this made with the tofu variation. Leftovers were good the next day for lunch.

  • Chino Ranch vegetable bowl with kale pistachio pesto and bagna cauda

    • MollyB on January 26, 2018

      Very good, was a great way to use vegetables from the farmers' market. Grilling Romano beans was an awesome tip - it had never occurred to me to do that, and they were great. I didn't think the bagna cauda was worth the trouble; we made it but didn't end up using much, as we liked it fine with just the pesto.

  • Caesar dressing

    • kayanelson on April 16, 2019

      This is our go to caesar dressing. I make it all the time and it's just delicious.

  • Summer corn farrotto with brown butter and sweet burst tomatoes

    • VineTomato on August 29, 2018

      I've given this recipe a 3-star rating because I made a few changes which turned my dish into a disaster but it still tasted great! I used barley in place of farro and decided to use my pressure cooker to speed up the process. The result was more porridge than 'risotto', the barley was just cooked but I think I put too much water (18 min on 50% 4.5 cups of water to 1 cup barley). Once you add the brown butter (Oh yum!) and parmesan it tastes amazing. If I make this again will stick to using farro!

  • Warm chicken Caesar bowl with quinoa and kale

    • BasicStock on May 31, 2017

      Delicious and very satisfying taste and texture combination! The method of just mixing the dressing into the kale, and then having dabs of it with the quinoa and chicken layers was really great. I substituted leftover well-flavoured chicken thigh meat from another recipe.

  • Sunday night detox bowl with roasted broccoli and ponzu

    • jenburkholder on July 14, 2020

      This is a “barely a recipe” recipe, but the combination of flavors and textures is great, and I’ve riffed on it probably a dozen different ways for an easy, healthy meal. Works great with quinoa, especially.

  • Coconut millet porridge with bananas and poppy seeds

    • jenburkholder on July 14, 2020

      This was meh. Pretty bland, and I’m a big oatmeal fan.

  • Rainbow carrot salad with millet, feta, and lemon yogurt dressing

    • jenburkholder on September 25, 2020

      This was quite good. I substituted a mixture of sherry and white wine vinegar for the champagne vinegar, and realized too late that my feta had stayed behind in a foreign fridge, but it still turned out excellent. Particularly the dressing and the millet-cooking technique were good - it really was fluffy, which you all might know is challenging.

  • Glazed pork belly with ginger scallion rice and pickled vegetables

    • jenburkholder on July 14, 2020

      Only made the accompaniments, the ginger-scallion rice and the pickles. The ginger-scallion rice was ok, but pretty bland and not worth the (admittedly minimal) additional effort from plain rice. The pickles were quite tasty though, and added a nice dimension to a bowl.

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  • ISBN 10 145553658X
  • ISBN 13 9781455536580
  • Linked ISBNs
  • Published Jan 17 2017
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher Grand Central Life & Style

Publishers Text

A fresh and flexible approach to grain bowls--thoughtfully structured one-dish meals that marry health and flavor--from James Beard Award-winning journalist and acclaimed cookbook coauthor Carolynn Carreno.

Gorgeous, layered, satisfying bowls have become the next wave of healthy eating. From food blogs to Instagram, farm-to-table bistros to chain restaurants, "the bowl" has become part of our culinary vocabulary. And whole grains are not just for hippies and health nuts anymore! Hearty grains like quinoa, farro, millet, and spelt are replacing flour or corn tortillas, bread, pasta, white rice, and mashed potatoes as the base or vehicle for other, richer, more complex ingredients.

BOWLS OF PLENTY brings grain bowls to the home cook, offering more than 75 recipes for hearty, grain-centric, one-dish meals that layer flavorful veggies and delicious sauces and vinaigrettes, with optional meats and dairy on a foundation of whole-grain staples. A mix sweet and savory breakfast bowls, salad bowls that will put an end to the sad desk lunch, flexible composed main dish bowls that work with all diets, and creative dessert bowls, BOWLS OF PLENTY is a modern handbook for healthy and delicious cooking at home.



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