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

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    • Ingredients: millet; milk; heavy cream; egg yolks; peaches
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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 1455536571
  • ISBN 13 9781455536573
  • Published Jan 17 2017
  • Page Count 240
  • Language English
  • Edition Illustrated


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