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

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  • Mole teff and chicken with avocado and crema
    • Categories: Main course; Mexican
    • Ingredients: chicken stock; mole paste; chicken thighs; teff; avocados; limes; Mexican crema
    • Categories: Sauces, general; Main course; Mexican
    • Ingredients: golden raisins; oranges; Spanish onions; bay leaves; arbol chiles; garlic; tomato paste; ground turkey; ground cinnamon; chicken stock; slivered almonds; walnuts; pomegranate seeds; long-grain brown rice; poblano chiles
    • Categories: Stir-fries; Rice dishes; Main course; Thai
    • Ingredients: tamarind pulp; limes; soy sauce; fish sauce; shrimp; firm tofu; eggs; Thai red rice; bean sprouts; scallions; Thai basil; mint; roasted salted peanuts
    • Categories: Dips, spreads & salsas; Rice dishes; Main course; Middle Eastern
    • Ingredients: ground lamb; ground cumin; ground coriander; ground cinnamon; ground allspice; Spanish onions; parsley; cooked brown rice; chicken stock; pomegranate molasses; brown lentils; yellow onions; coriander seeds; long-grain brown rice; chickpeas; tahini; lemons; Greek yogurt; dill; Persian cucumbers
    • Categories: Sauces, general; Rice dishes; Main course; Vegan; Vegetarian
    • Ingredients: broccoli; long-grain brown rice; fresh ginger; scallions; avocados; lemons; limes; reduced salt soy sauce; mirin; rice vinegar
    • Categories: Rice dishes; Main course; Mexican
    • Ingredients: cilantro; limes; beer; white onions; beef skirt steaks; black beans; Spanish onions; long-grain brown rice; garlic; chicken stock; tomatoes; canned chipotle chiles in adobo sauce
    • Accompaniments: Chipotle cashew crema; Smoky tomato salsa
    • Categories: Sauces, general; Mexican; Vegan; Vegetarian
    • Ingredients: raw cashew nuts; agave syrup; canned chipotle chiles in adobo sauce
    • Accompaniments: Ultimate burrito bowl
    • Categories: Dips, spreads & salsas; Cooking ahead; Mexican; Vegan; Vegetarian
    • Ingredients: tomatoes; Spanish onions; garlic; canned chipotle chiles in adobo sauce
    • Accompaniments: Ultimate burrito bowl
    • Categories: Rice dishes; Main course; Korean
    • Ingredients: reduced salt soy sauce; light brown sugar; Asian pears; Spanish onions; fresh ginger; garlic; Korean-cut beef short ribs; sesame seeds; scallions; napa cabbage; long-grain brown rice; Sriracha sauce; carrots
  • Baja BBQ shrimp bowl with corn rice
    • Categories: Rice dishes; Main course; Mexican
    • Ingredients: shrimp; canned chipotle chiles in adobo sauce; tomato paste; reduced salt soy sauce; limes; black beans; green cabbage; Mexican crema; corn on the cob; long-grain brown rice; scallions
    • Categories: Side dish; Mexican; Vegan; Vegetarian
    • Ingredients: corn on the cob; quinoa; scallions
    • Categories: Curry; Sauces, general; Main course; Indian; Vegetarian
    • Ingredients: red onions; cauliflower; canned crushed tomatoes; chickpeas; vegetable stock; curry powder; garam masala; ground cayenne pepper; Greek yogurt; cilantro; millet
    • Categories: Rice dishes; Main course; Spring; French
    • Ingredients: sorghum; brown rice; bacon; Spanish onions; chicken stock; fresh peas in pods; Parmesan cheese; burrata cheese
    • Categories: Rice dishes; Quick / easy; Sauces, general; Main course; Brazilian
    • Ingredients: acorn squash; collard greens; black beans; jalapeño chiles; Spanish onions; long-grain brown rice; chicken stock; cilantro; limes; scallions; serrano chiles; garlic
    • Categories: Mousses, trifles, custards & creams; Dessert; Vegan
    • Ingredients: wild rice; black rice; coconut milk; raw sugar; mangoes; macadamia nuts
    • Categories: Crumbles, cobblers, crisps & bettys; Dessert; American
    • Ingredients: frozen berries; raw sugar; rolled oats; whole buckwheat; store-cupboard ingredients
    • Categories: Crumbles, cobblers, crisps & bettys; Dessert; American
    • Ingredients: tart apples; Jack Daniel's whiskey; whole wheat flour; ground cinnamon; rolled oats; whole buckwheat
    • Categories: Cakes, large; Dessert
    • Ingredients: dark chocolate; butter; vanilla extract; eggs; teff
    • Categories: Baked & steamed desserts; Dessert; Thanksgiving; American
    • Ingredients: quinoa; milk; polenta; ground cinnamon; molasses
  • Deconstructed Italian Easter pie with wheat berries and honey
    • Categories: Mousses, trifles, custards & creams; Dessert; Easter / Lent; Italian
    • Ingredients: heavy cream; goat cheese; honey; wheat berries; navel oranges; roasted unsalted pistachio nuts
    • Categories: Mousses, trifles, custards & creams; Dessert
    • Ingredients: cereal flakes; bran cereal; pretzels; whole buckwheat; sunflower seeds; dried currants; flaxseeds; white chocolate
    • Categories: Mousses, trifles, custards & creams; Rice dishes; Dessert
    • Ingredients: long-grain brown rice; goat milk; raw sugar; raisins
    • Categories: Mousses, trifles, custards & creams; Sauces for desserts; Dessert
    • Ingredients: dark chocolate; heavy cream; coffee; cooked farro; walnuts

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.

  • Sambal tofu quinoa bowl with sesame spring veggies

    • MollyB on February 06, 2023

      Very tasty dish! I used green beans in place of the snap peas, following the suggestions in the notes for alternate vegetables, and that worked well. Served with short-grain brown rice.

  • 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!

  • Five-spice riblets with sticky rice and apple slaw

    • bwhip on February 06, 2023

      Excellent recipe! So good. The ribs were delicious, with just the right amount of heat, and a nice Asian flavor profile. The slaw was the perfect accompaniment, with a lovely blend of flavors and textures. Prep was pretty easy, too. We'll enjoy this one again.

  • Glazed pork belly with ginger scallion rice and pickled vegetables

    • bwhip on March 13, 2023

      Delicious dish. Pretty easy to prepare, as long as you remember to brine the pork belly the day before (or hours ahead), and pickle the vegetables a few hours before. Three to four pounds of pork belly is quite a bit for a recipe that serves four! It was quite delicious, especially with the sticky glaze. The combination of all of the components was very enjoyable. The shallots probably would have been better sliced rather than quartered, as they were still rather harshly oniony.

    • 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.

  • Farmers' market bowl with yogurt green goddess and salty pepitas

    • bwhip on April 11, 2023

      This was wonderful. Healthy, hearty and delicious. Lots of ingredients, but simple and pretty quick to prepare. The dressing is really tasty, and all of the flavors and textures of the various ingredients really complemented each other nicely. I didn’t have as much farro as I thought, so I used pearl barley instead, which I cooked in the Instant Pot. Lovely dish.

  • Chinese chicken salad with toasted almonds and crispy rice

    • bwhip on January 22, 2023

      Excellent salad, with a lovely mix of flavors and textures. The velveting technique makes the chicken breasts quite appealing, with a bit of crispness on the outside, while soft and moist inside. Our market didn’t have tangerines or clementines, but they had tangelos, so I used those. I had to leave the rice in the oven about 15 more minutes than the recipe called for to get it nicely crispy. We’ll have this one again.

  • 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.

  • 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.

  • 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.

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  • ISBN 10 1455536571
  • ISBN 13 9781455536573
  • Published Jan 17 2017
  • Page Count 240
  • Language English
  • Edition Illustrated

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