Grist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes by Abra Berens

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Notes about Recipes in this book

  • Risotto w/beets + walnut aillade

    • mlbatt on June 21, 2022

      Use stock to cook the rice - using water didn’t give the depth of flavor I expected. The walnut aillade made the dish. Shocking color was fun!

  • Cranberry bean salad w/roasted carrots + mojo de ajo

    • Emily Hope on January 20, 2022

      Made this because I couldn't really imagine the combo, and I thought it was pretty good! A lot of contrasting flavors between the beans, carrots, and mojo de ajo. I let the garlic get too dark on the mojo which made it a bit bitter -- better to go under than over. Would repeat. Served as a main dish with something bready (popovers?) on the side.

    • Ileana on April 08, 2022

      This is delicious. The mojo makes it. Made it twice so far - once with cranberry beans and the second time with mayocoba beans. Both times were great.

  • Corn porridge w/sautéed greens + a fried egg

    • MollyB on April 10, 2022

      Great and easy technique for cooking polenta/grits. As with a number of recipes in this book, I'm amazed that there was such a good basic cooking method that I hadn't run into before. The polenta was nice topped with mixed greens and an egg - even my 10 yr old ate the dish happily.

  • Crisped rice w/roasted asparagus + lemon parsley mojo

    • MollyB on April 07, 2022

      The crisped rice base is fabulous! I will definitely use this technique for cooking leftover rice in the future. I unfortunately didn't have ingredients for the lemon parsley mojo so I didn't make that part of the recipe, but the asparagus and rice were very good.

  • Lentil + pecan filled acorn squash w/sage fried brown butter

    • VineTomato on November 11, 2021

      I made this with a spaghetti squash and replaced the sage with rosemary. I also cut the amount of butter, oil and pecans and it was still delicious. The orange shines through. I can only imagine how divine it would be with all the butter and nuts!

    • Dannausc on December 12, 2021

      Fairly quick and easy. Pretty decent.

  • Whole roasted leeks w/chickpeas, lemon vinaigrette, ricotta + chard

    • lkgrover on February 15, 2022

      Loved this! The leeks caramelize while they are roasting and the recipe has a nice citrus flavor. I sauteed the chard in olive oil, because I don't like it raw. Used both the optional chili flakes (Aleppo) & thyme for the full range of flavors.

  • Pasta w/tomatoes, creamed mozzarella + olive rig

    • lkgrover on April 22, 2022

      Good no-cook pasta sauce. I added the optional anchovies, and substituted an Italian herb seasoning blend for the rosemary.

  • Sage fried brown butter

    • Dannausc on December 12, 2021

      Super easy and good!

  • Risotto w/pumpkin, chili oil, pepitas + cocoa nibs

    • Dannausc on December 18, 2021

      Fairly quick and easy, though it took closer to 30 minutes to cook the rice. I liked it a lot and would make it again.

  • Chickpeas w/spring radishes, baby greens + smoked whitefish

    • Lnbrittain on January 09, 2022

      Chickpeas with Spring radishes was, well, rad! I used a little bit of chicken instead of smoked whitefish since I had none. It was wonderful.

  • Lemon parsley mojo

    • SomervilleCook on April 07, 2022

      I LOVED this sauce. Use cilantro instead of parsley because it was what my grocery store had and I loved spooning this on everything all week.

  • Farro w/beets + radicchio w/goat cheese vinaigrette

    • SomervilleCook on April 19, 2022

      Really liking all the farro salads. This was super easy--especially with pre-cooked beets from the grocery store. We used a full 4 oz of goat cheese. I also added the raddichio to the bowl before adding the cooked farro which helped wilt the radicchio. I added about half of the vinaigrette to the farro/raddichio mixture before adding the beets and drizzling the rest of the vinaigrette on top.

  • Farro w/broccoli + cauliflower w/bacon vinaigrette

    • SomervilleCook on April 08, 2022

      This was delicious! Used pancetta instead of bacon. Will double the amount of farro next time.

  • Risotto w/leek + bacon

    • SomervilleCook on April 01, 2022

      We loved this. I added fried eggs on top and mixed in parmesan cheese. Felt like a delicious breakfast for dinner.

  • Green rice

    • SomervilleCook on April 07, 2022

      I love the idea of this but the amount of oil called for by the recipe was WAY too much. I recommend starting with 1/4 cup or something like that and then add more as needed.

  • Freekeh w/shaved fennel + rhubarb salad w/lemon + herbed yogurt

    • kaityblueeyes on May 27, 2022

      This was pretty good. Made the salmon from master recipe to go with it and used farro instead of freekeh because it was what I had on hand. You really have to love raw fennel and raw rhubarb to love this. The lemon and herbed yogurt was delicious with the grains though! Great way to use up fennel fronds.

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  • ISBN 10 179720713X
  • ISBN 13 9781797207131
  • Linked ISBNs
  • Published Oct 26 2021
  • Format Hardcover
  • Page Count 464
  • Language English
  • Countries United States
  • Publisher Chronicle Books

Publishers Text

Make grains the easiest, healthiest, and most exciting stars on your table.

Grist is the only grain and legume cookbook you need. Abra Berens, a James Beard semifinalist for Outstanding Chef: Great Lakes and the author of Ruffage, shares more than 300 recipes and variations, plus substantial reference information to help you discover the next great grain.

Grist includes more than 125 recipes for 29 different types of grains, legumes, and seeds that, in combination with vegetables and lean proteins, are the stars of the healthiest, most variable, and most satisfying meals—many of them gluten free.

New and seasoned home cooks will want to reference this guide to start building a repertoire of approachable, big-on-flavor recipes. Home cooks will be attracted to the reference quality of the book, its beauty (more than 100 photos and 30 illustrations) and heft (125 recipes + 300 variations = 448 pages), as well as the great writing, relatable voice, author authority, unique recipe style, extensive variations, and gorgeous photography and illustrations.

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