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

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    • Categories: Rice dishes; Salads; Main course
    • Ingredients: egg whites; white pepper; chicken breasts; brown rice; slivered almonds; clementines; scallions; napa cabbage
    • Accompaniments: Ginger vinaigrette
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    • Categories: Dressings & marinades; Salads; Main course; Vegetarian
    • Ingredients: pearl barley; sprouts; broccolini; sunflower seeds; poppy seeds; broccoli sprouts; avocados; egg yolks; Champagne vinegar; Spanish onions; honey
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    • Categories: Main course; Spring; Vegetarian
    • Ingredients: reduced salt soy sauce; sambal oelek; honey; firm tofu; asparagus; sugar snap peas; toasted sesame seeds; green cabbage; quinoa; scallions
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    • Categories: Dressings & marinades; Main course; Vietnamese
    • Ingredients: rice vinegar; sesame oil; reduced salt soy sauce; honey; salmon fillets; brown rice; cabbage; bean sprouts; carrots; scallions; cilantro; Fresno chiles; roasted salted peanuts; fresh ginger; limes
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  • Farmers' market bowl with yogurt green goddess and salty pepitas
    • Categories: Dressings & marinades; Main course
    • Ingredients: acorn squash; Brussels sprouts; carrots; Kamut; radicchio; chickpeas; roasted salted peanuts; radish sprouts; kosher salt; parsley; sage; oregano; thyme; Greek yogurt; buttermilk
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    • Categories: Rice dishes; Main course
    • Ingredients: sushi grade ahi tuna; reduced salt soy sauce; mirin; pickled ginger; toasted sesame oil; wasabi paste; mayonnaise; Sriracha sauce; avocados; toasted sesame seeds; scallions; radish sprouts; short-grain brown rice; rice vinegar
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    • Categories: Main course; Italian; Vegetarian
    • Ingredients: polenta; millet; Parmesan cheese; mixed mushrooms; garlic; thyme
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    • Categories: Rice dishes; Main course; Hawaiian
    • Ingredients: salmon fillets; rice vinegar; reduced salt soy sauce; fresh ginger; serrano chiles; edamame beans; scallions; long-grain brown rice
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    • Categories: Main course; American
    • Ingredients: limes; chicken breasts; kale; quinoa; Parmesan cheese
    • Accompaniments: Caesar dressing
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    • Categories: Chutneys, pickles & relishes; Rice dishes; Main course
    • Ingredients: pork belly; balsamic vinegar; sambal oelek; honey; eggs; scallions; radish sprouts; long-grain brown rice; fresh ginger; distilled vinegar; bay leaves; black peppercorns; carrots; radishes; shallots
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    • Categories: Rice dishes; Salads; Main course; Asian
    • Ingredients: chicken breasts; coconut milk; fish sauce; yellow curry powder; coconut sugar; rice vinegar; Persian cucumbers; red onions; Fresno chiles; peanut butter; fresh ginger; ground cayenne pepper; basmati rice; unsweetened shredded coconut
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    • Categories: Rice dishes; Salads; Main course; Asian
    • Ingredients: coconut milk; fish sauce; yellow curry powder; coconut sugar; rice vinegar; Persian cucumbers; red onions; Fresno chiles; peanut butter; fresh ginger; ground cayenne pepper; basmati rice; unsweetened shredded coconut; firm tofu
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    • Categories: Rice dishes; Main course; Vegetarian
    • Ingredients: halloumi cheese; baby kale; pine nuts; brown lentils; yellow onions; coriander seeds; long-grain brown rice; ground allspice; tomatoes; garlic; thyme
    • Accompaniments: Lemon yogurt dressing
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    • Categories: Main course; Summer; Vegetarian
    • Ingredients: corn on the cob; butter; Spanish onions; farro; dry white wine; cherry tomatoes; Parmesan cheese; basil
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    • Categories: Rice dishes; Sauces, general; Main course; Vegan; Vegetarian
    • Ingredients: beluga lentils; black rice; broccolini; green beans; okra; zucchini; tahini; lemons
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    • Categories: Rice dishes; Main course
    • Ingredients: yellow onions; butternut squash; brown rice; dry white wine; chicken stock; Parmesan cheese; Spanish onions; arbol chiles; black kale
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    • Categories: Rice dishes; Salads; Main course
    • Ingredients: marrow bones; shallots; brown and wild rice blend; chicken stock; parsnips; baby turnips; parsley; lemons
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    • Categories: Dips, spreads & salsas; Sauces, general; Main course; Italian
    • Ingredients: bell peppers; corn on the cob; Romano beans; asparagus; cherry tomatoes; farro; mozzarella cheese; kale; parsley; Parmesan cheese; pistachio nuts; lemons; anchovies; garlic
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    • Categories: Main course; Moroccan; Vegetarian
    • Ingredients: pearl onions; parsnips; radishes; bay leaves; thyme; chickpeas; harissa paste; Spanish onions; cinnamon sticks; millet; carrot juice; turnips; carrots; rutabagas
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  • Five-spice riblets with sticky rice and apple slaw
    • Categories: Rice dishes; Salads; Main course
    • Ingredients: baby pork back ribs; apple cider vinegar; sambal oelek; maple syrup; molasses; five-spice powder; honey; toasted sesame oil; short-grain brown rice; napa cabbage; sugar snap peas; radishes; tart apples; pea shoots; toasted sesame seeds
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  • Coconut curry rice bowl with green vegetables and sweet potatoes
    • Categories: Curry; Rice dishes; Main course
    • Ingredients: coconut oil; Thai green curry paste; coconut milk; chicken stock; lemongrass; fish sauce; raw sugar; sweet potatoes; Brussels sprouts; baby bok choy; kale; serrano chiles; basil; long-grain brown rice
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  • Pomegranate tabbouleh with crunchy falafel, baba-G, and tahini sauce
    • Categories: Dips, spreads & salsas; Salads; Sauces, general; Main course; Middle Eastern
    • Ingredients: dried chickpeas; Spanish onions; garlic; parsley; cilantro; ground cumin; ground coriander; ground cardamom; sparkling water; canola oil; cherry tomatoes; tahini; lemons; freekeh; mint; Persian cucumbers; pomegranate seeds; eggplants
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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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