Grains for Every Season: Rethinking Our Way with Grains by Joshua McFadden and Martha Holmberg

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  • Yogo ranch dressing

    • okcook on January 23, 2022

      Very, very easy to make. It is quite thick for a salad dressing..especially a leafy salad. I thought the amount of salt called for seemed a bit much so I added it in stages, tasting as I went. I did not have chives so used finely diced green onion tops to taste. I will be making this again. A nice quick dip for a veggie platter too.

    • bernalgirl on January 11, 2022

      A very tasty dip or dressing. Using the Fage Greek yogurt, this had the consistency of a thick dip much more than dressing, so I thinned it with buttermilk and it worked well. A nice topping for grain bowls or a green salad.

  • Slow-roasted chicken buried in gingery brown rice

    • Emily Hope on January 20, 2022

      Sorry to say that this one didn't work for us -- despite soaking the rice in hot water for several hours, it was still crunchy (actually a combination of crunchy and mushy) even after extra time in the oven. I thought at first maybe it needed more water, but I think that the oven just wasn't hot enough to cook it. And although I like this flavor combo with white rice, it didn't seem so great with the brown. No one loved it, and I ended up tossing all of the rice leftovers. Probably not worth tinkering with for us.

    • metacritic on December 16, 2021

      This dish is deeply soothing -- a savory stew -- but spiked with gobs of ginger (six tablespoons!), ample garlic (another three tablespoons), fish sauce, and soy sauce. It lies somewhere between a bog, Hainanese chicken, a roast chicken, and jok/congee. It is utterly fantastic. I thought that the rice would be significantly undercooked (I bumped up the broth to 2 cups) but instead the submerged pieces were well cooked - firm-ish, however -- and the top ones remained crispy. The overall effect was absolutely perfect. My family already declared this will be made more often. PS I soaked the rice for two hours and cooked the dish for the full 1 hr 45 mins.

    • bwhip on December 25, 2021

      Flavors were spectacular, however, even though I continued roasting for at least 20 minutes longer than called for in the recipe, the rice was pretty undercooked. I soaked for the full two hours, and use two cups of broth - it just didn’t seem to soak it all up and get fully soft. I’d still make it again, I’ll just have to figure out how to pre-cook the rice a bit.

  • Roasted carrot, avocado, pistachio, and quinoa salad

    • nicolepellegrini on December 12, 2021

      I made this with the simplified orange juice and olive oil dressing and loved it a lot! Was even better the second day when the flavors had time to merge.

    • Xyz123 on January 12, 2022

      This was fabulous and enjoyed by all. I used sliced almonds instead of pistachios.

  • Buckwheat crackers

    • eliza on January 25, 2022

      These were nice crackers. I used einkorn flour for the whole grain portion, and mine absorbed all the water, and needed some extra (as the author says, flours vary, so may need to adjust). Gives a chewy rather than a crispy cracker.

  • Broccoli, tuna, and wheat berry gratin

    • bernalgirl on January 25, 2022

      I used this recipe as a jumping off point and the results were very good. First, it read bland to me, so I doctored the sauce with 1/2 t ground mustard and 1/4 t each smoked paprika and piment d'espelette. I subbed in medium grind bulgur and 16 oz canned mackerel in olive oil because they needed using and I wanted to boost the protein for my athlete teen. My family was skeptical but this was delicious served with a green salad, full of good fiber and sustainable protein. I’ll definitely make this again.

  • Whole wheat pasta with crab, cream, olives, and habanero

    • bernalgirl on January 03, 2022

      First off, the olives in the title are an error, they don’t show up anywhere in the ingredients or directions. Second, I used a high quality dried cavatappi as I didn’t plan to make fresh pasta. I made this as written except with jalapeños, which my family loves and which better match my kids’ heat tolerance. My teen called this “bougie mac ‘n’ cheese” but devoured it, as did the whole family. It’s very mild but that allows the crab to sing through.

  • Spicy creamy green sauce

    • bernalgirl on January 11, 2022

      I’d eat this on cardboard, it’s that good. Excellent on grain bowls, in a pita, to dress toasted or raw veggies. And super-easy.

    • VineTomato on December 12, 2021

      Very nice. I was missing the garlic (social engagement that day) and coriander (shopping blunder) and it was still delicious. I used the recommended amount of oil but will half, even quarter it next time and see. I think it will still be good, even if not as luscious.

    • patioweather on January 16, 2022

      I'll have to make this again before I judge because my garlic was so spicy that it was overpowering.

  • Rye berry and roasted cauliflower salad with walnuts and dried cranberries

    • meggan on January 25, 2022

      I cooked the rye berries on brown rice settings in a rice cooker and it took forever. In the meanwhile, despite my admonitions, everyone ate the roasted cauliflower that was waiting to go in the final salad. So, the ratio was off which may be why it was just ok. It tasted very healthy. Sometimes that's not the taste we want.

    • clkandel on December 31, 2021

      I made the rye berries in the instant pot. Toasted the rye berries in a little olive oil on sauté setting. 1c. berries, 4 c. water, high pressure, 25 minutes, natural release. This gave the salad a nice toasty flavor. Great served at room temp.

  • Farrotto, in the style of cacio e pepe

    • Wordsfailme on December 01, 2021

      This was delicious. A cup of farro did not yield 4 servings; more like 2. I made the mushroom variation, using a bit under a pound of mushrooms, and served the farrotto to with a pear and radicchio salad. An excellent dinner, but next time I’d increase the farro by at least 50%.

  • Toasted rye cabbage rolls

    • clkandel on January 11, 2022

      This is the best stuffed cabbage recipe I've ever made. I would add a little more red pepper next time. Also, 1 cup just seemed like way to much oil for the sauce. I cut back to 1/3 cup and it still tasted delicious.

  • Butternut squash stuffed with hazelnuts, Fontina, and Italian sausage

    • rmardel on January 21, 2022

      This was okay. Oddly, for a recipe using such fabulous ingredients as wild rice, butternut squash, good Italian sausage, fontina, the end result was definitely less than the sum of the parts. Although we ate it all, and the leftovers will be finished as well, it will not be made again. Perhaps with brown rice, but I found it a waste of delicious and expensive wild rice. I would have much preferred a bowl of the wild rice with a quick sauce of the sausage and squash, with the fried sage leaves, on top. The popped rice was interesting enough that I will try it with regular rice, but once again I found it a waste of good wild rice (which I adore).

    • Lsblackburn1 on December 08, 2021

      This was good but not amazing for me. I didn’t do the puffed rice and I probably should have to add more texture.

  • Fall stir-fry

    • VineTomato on December 12, 2021

      I brought all the ingredients with the intention of eating each day for lunch for 4-5 days - stir frying it fresh each day. Disclaimer that I used vegan bacon which I know is not a perfect substitute for flavour or fat. The first day I loved it, the second day a little less and by the end I was over it. The green sauce was nice addition. I might be up for making this again next fall, we will see.

  • Turmeric mayo

    • Lepa on January 16, 2022

      We ate this with the farro salami salad, which we didn't love, but this mayo is really good. My kids especially loved it with broccoli.

  • Farro salad with pepperoncini, sun-dried tomatoes, salami, and almonds

    • Lepa on January 16, 2022

      We weren't crazy about this. It was a fair amount of work with all the sub recipes and the salad was a bit muddy/busy. Not very appealing. The turmeric mayo was good with this!

  • Roasted butternut squash maple millet bread

    • Lepa on November 28, 2021

      I am afraid this wasn't as good as it sounded. The cake didn't have enough spice/flavor and was a bit stodgy with overly sweet streusel that didn't rescue it. The crunch from the millet was nice but overall we weren't crazy about this, especially given the amount of time/prep involved in making it.

  • Lightly curried lamb, cabbage, and barley soup

    • Lepa on January 06, 2022

      This is delicious and warming. I took considerable liberties with the cooking method because I started this late without first checking how long it would take (hours if following the recipe)! I browned the lamb and then cooked it in the broth in a pressure cooker for 15 minutes. After removing the meat and bones I then added the sauteed onion/ veg/ barley mixture (cooked in another pan) and added it to the pressure cooker for an additional 20 minutes. This resulted in soup in a little over an hour that had a wonderful tasted and texture. That said, there were a lot of moving pieces and ideally you would make this when you have 3-4 hours to let it bubble leisurely on the stove. Leftovers for lunch today were lovely.

    • breakthroughc on January 10, 2022

      If you love lamb you will love this recipe. My husband thought it was terrific. Me, who only likes lamb in small quantities, not so much. I made it cooking the broth for a full 3 hours and you end up with a super rich lamb broth. It is just too lamby for me. I used my fat separator for making gravy and took several inches of fat out. I think the skimming method would result in very fatty broth. I through in a couple of carrots and used a regular onion instead of leeks and just plain green cabbage. Lovely winter soup for lamb lovers.

  • Overnight oat parfaits

    • metacritic on December 14, 2021

      These are grin-inducingly great. I made the base recipe + cocoa powder w/ coconut water with a bit of coconut cream for the liquid. I'm not sure that this added much and will likely use milk or nut milks next time. I added figs and banana for the dried component during the overnight soak. Then topped with cherry jam, labne, and sesame seeds and pecans. Cannot wait to eat these more regularly with different components. I have since made these with tahini and pecans. As well as milk, passion fruit butter, and berries. Tomorrow it will be passion fruit, dragon fruit, and mangoes. All attempts have been superb and make the dish varied and interesting from day to day.

  • Muesli with buckwheat, dried fruit, coconut, and turmeric

    • metacritic on January 13, 2022

      I chased down the myriad ingredients - going to four stores in the end, I think! - and assembled them in my largest bowl. Compared with the overnight oats, a different winning recipe in this book, this recipe calls for many more parts. I was a bit unsure of how this would work - crushed banana chips alongside toasted buckwheat groats, with lots of diced dried fruits and coconut oil seemed a leap of faith. I managed to burn the turmeric, date and maple sugar mix through inattention a too high a heat, but added it anyway, which might have been a mistake but the flavors are good and I don't taste any charred or unwanted notes. In any event, I first tried this dish with cold milk, as if it were a granola. It was good but the buckwheat groats and other elements seemed pretty hard, more than I'd like. I then tried eating it as an overnight oats dish and this time it proved absolutely fantastic. I will try cooking it like oatmeal. I suspect that will work well, too.

  • Creamy mushroom, potato, and wild rice soup with paprika and dill

    • metacritic on January 16, 2022

      This is absolutely fantastic. I had all the ingredients - and a very good chicken broth -- and found this a warming dish with great depth. The carraway and dill made it feel Nordic. The wild rice summoned the midwest. While no step was complicated, the sequence of steps took some time. It's a bit fiddly but well worth the effort.

    • pattyatbryce on January 04, 2022

      Really nice soup for a cold night. Serve with some homemade bread and it's a hearty meal.

    • Lsblackburn1 on November 28, 2021

      This is delicious. Lots of steps involved, so took awhile, but worth it. I omitted the caraway, but otherwise followed the recipe.

    • GretchenHicks on January 14, 2022

      Accidentally got black rice instead of wild. Thought I had caraway seeds and didn't. So those are my deviations. This was delicious but fussy. Had to cook everything separately and then put together. Not sure it was worth the time for me.

    • Erobbins on January 04, 2022

      Creamy Mushroom, Potato, and Wild Rice Soup, Grains for Every Season, p.292 I had already cooked (1) some sauteed King trumpet mushrooms and (2) scalloped potatoes. As their components were the same as other soup ingredients I decided to use them and it also sped things along. I skipped the chicken broth and just added hot water as needed. The only thing I didn't have was fresh dill, so I added some dried dill in with the other sauteing spices and herbs with the leeks, and then I also added about 2 tablespoons of Pernod, an herby liqueur. I used creme fraiche rather than heavy cream, as I had that on hand. To serve, I garnished with some homemade croutons. Absolutely delicious and perfect for a cold dreary night.

    • jenburkholder on January 16, 2022

      Agree with what everyone else has said - delicious, if not quite a quick weeknight meal. Used a mix of oyster and cremini mushrooms, and crème fraîche for the cream. We also upped the caraway to 3/4 tsp and it still wasn’t exactly overpowering, so 1/4 def would not have been enough in my opinion.

    • allisonsemele on January 18, 2022

      This is a lovely soup with a great mix of textures. It does take a long time. If I make this again, I might brown the mushrooms in the oven so I can get them all done at once. I used half the called for cream and thought that was plenty. I used the full amount of caraway seed and didn’t notice it in the final soup.

  • Roasted delicata squash with wheat berries and romesco sauce

    • Dcampos on November 27, 2021

      Full of flavor! Used Farro instead of the wheat berry.

  • Baked wild rice with salmon, artichokes, and leeks

    • bwhip on January 05, 2022

      Wonderful dish, we absolutely loved this. It does take a while, but the results are completely worth it. I did, as the book suggested, cook the rice and prepare everything for baking the night before. All that was left the following night was to put it in the oven for 45 minutes, then add the salmon for ten more. Excellent flavor. We’ll definitely add this one to the rotation.

    • Lsblackburn1 on January 23, 2022

      Definitely recommend going with 1 1/2 pounds of salmon because there’s a lot of rice. Very delicious and relatively easy - just takes a bit of time.

  • Grated carrot salad with peanuts, raisins, and wheat berries

    • patioweather on January 20, 2022

      Made with barley instead of wheat berries and cranberries instead of raisins. This was delightful, and the addition of the grain kept me from getting the overwhelming feeling of "too much vegetable" that I got from some of his similar dishes in Six Seasons.

  • Spiced beef and bulgur hand pies

    • patioweather on January 16, 2022

      Despite being more bulgur by volume, the flavor of the beef is still predominant, making this a healthier alternative to the empanadas that my boyfriend loves. I froze all of the hand pies immediately after we made them. For lunch, I put them from frozen into a pre-heated air fryer. I sprayed them with oil and did roast at 375 for 7 minutes, then air fry for 4 minutes. Cutting the air vents into the frozen dough was difficult so in the future I would cut them BEFORE freezing.

  • Fall pilaf

    • patioweather on January 16, 2022

      With pre-cut squash from the grocery store, this was very easy. I had a brown rice/wild rice mix, and there's no world in which either of those is going to cook in 20 or 40 minutes (per the respective instructions for brown and wild rice.) I put it in for about 50 and it was still a bit crunchy. Since this is more of a set of suggestions than a full recipe, I suggest using your judgement on when the grains are done.

  • Truly irresistible granola

    • patioweather on December 28, 2021

      This is the platonic ideal of granola. It's not doing anything fancy, but it makes great granola.

    • srahndennis on December 04, 2021

      really, really like this! very simple. made 1/2 recipe.

  • Crispy brown rice with deeply roasted broccoli, carrots, and turnips

    • purrviciouz on December 26, 2021

      I very much enjoyed this. While the crisping of the rice was not necessary, it added a nice toothy quality that added to the substantial feeling of the dish. I have leftover orange vinaigrette that will be used on some other roast vegetables and rice later in the week.

  • "Cool Ranch" seasoning

    • Nkrieda78 on January 15, 2022

      I only gave it 4 stars because I don’t think it’s Cool Ranch but it is delicious.

  • Peanut brittle

    • christineakiyoshi on December 18, 2021

      I made a double batch using Miyoko’s vegan butter. Came out very well! Delicious flavor, hard crack.

  • Beef and Swiss chard soup with spelt

    • allisonsemele on January 10, 2022

      I started with leftover beef with lots of onions from Six Seasons that I had stashed in the freezer. This included probably 1.25lbs of beef instead of the called for 2lbs, but it was enough meat for us. A rich and hearty soup. I liked the horseradish cream garnish, but think the soup would be fine without it. Could not find spelt, so I subbed in farro and that worked well.

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  • ISBN 10 157965956X
  • ISBN 13 9781579659561
  • Linked ISBNs
  • Published Nov 23 2021
  • Format Hardcover
  • Page Count 336
  • Language English
  • Countries United States
  • Publisher Artisan

Publishers Text

Once called a “vegetable whisperer,” Joshua McFadden is now a grain whisperer too. To follow up the smashing success of Six Seasons, with nearly 200,000 books in print and named cookbook of the year by the Wall Street Journal, The Atlantic, Bon Appétit, and USA Today, among others, McFadden gives us just as many flawless recipes to transform accessible grains into knock-your-socks off breads, pastas, and pizzas but also stir-fries, soups, and salads, and even desserts. With recipes organized into chapters by grain type and designated as gluten-free or not, readers will learn how best to prep, cook, and store the grain and then learn all the grain can do in dishes both savory and sweet, from Meatloaf with Barley and Mushrooms to Peanut Butter–Barley Cookies, from Oat Granola Bars to a super-fudgy Chocolate Oat Layer Cake with Chocolate Oat Milk Frosting, and from Beef and Swiss Chard Soup with Buckwheat to Buckwheat Cream Scones. Throughout the book there are expanded sections highlighting six seasonal variations on grain bowls, salads, rice dishes, and more, to show how flexible and satisfying cooking with grains can be. Grains for All Seasons gives readers more than 200 grain-based recipes for bigger flavors, better nutrition, and incredible meals.

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