Ancient Grains for Modern Meals: Mediterranean Whole Grain - download pdf or read online

By Maria Speck

ISBN-10: 1580083544

ISBN-13: 9781580083546

Nutrients author Maria Speck’s ardour for propelling previous global staples corresponding to farro, barley, polenta, and wheat berries to the leading edge of recent American cooking is superbly provided in Ancient Grains for contemporary Meals. during this encouraged and hugely own ebook, Maria Speck attracts on nutrition traditions from around the Mediterranean and northern Europe to bare how flexible, pleasing, flavorful, and complex entire grains can be.  
Rustic yet based dishes--Creamy Farro with Honey-Roasted Grapes, Barley Salad with Figs and Tarragon-Lemon Dressing, Lamb Stew with Wheat Berries in pink Wine Sauce, and red Rice Pudding with Rose Water Dates--are absolute to please discerning palates and develop into favorites in any entire grain repertoire.
Food fans and health-conscious domestic cooks alike the way to combine entire grains into their busy lives, from quick-cooking quinoa and buckwheat to the slower kinds comparable to spelt and Kamut. the lovely flavors and vigorous textures of entire grains are more desirable with common components comparable to butter, cream, and prosciutto--in moderation--to create lush Mediterranean-inspired recipes. Maria’s approachable variety and beneficiant spirit make this number of frequent, up-to-date classics a treasury for today’s chefs.

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Read or Download Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More PDF

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Extra info for Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More

Example text

Add the onions and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until both are golden. Add the carrots, celery and leaves, and potatoes, along with just enough water to cover. Stir in the tomatoes, tomato sauce, optional wine, bay leaves, and seasoning. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the vegetables are just done, about 20 to 25 minutes. Add the chickpeas, green peas, and parsley. Adjust the consistency with more water as needed if the soup is too crowded, then season with salt and pepper.

Garnish each serving with a sprinkling of parsley. 24 | Vegan Soups and Hearty Stews for All Seasons Hot Beet and Potato Borscht with citrus notes and fresh dill 6 to 8 servings Though beet borscht is generally eaten cold, the addition of potatoes creates a more robust version for fall or winter. Onion-Rye Scones (page 155) complement this soup well. Unless you are fond of hand grating, using a food processor makes the job much easier. 1½ tablespoons olive oil 2 large onions, chopped 3 medium potatoes, peeled and grated 4 medium beets, peeled and grated 1 large carrot, peeled and grated 1 cup orange juice, freshly squeezed or store-bought organic Juice of 1 lemon 2 tablespoons minced fresh dill 2 to 3 tablespoons natural granulated sugar, more or less to taste Salt and freshly ground pepper to taste Vegan Sour Cream (page 7), optional Per serving: Calories: 143 Total fat: 3 g Carbohydrate: 30 g Protein: 3 g Cholesterol: 0 mg Fiber: 3 g Sodium: 40 mg Heat the oil in a soup pot.

Stir in the lemon juice and parsley, then season with salt and pepper. Serve hot or just warm, garnishing each serving with one or two thin lemon slices, if desired. Chickpea and Tahini Soup with mushrooms and lots of fresh herbs 6 to 8 servings The classic Middle Eastern team of chickpeas and tahini (sesame paste) is combined in a tasty, offbeat soup. Serve with fresh whole wheat pita bread. Middle Eastern bulgur salad (tabbouleh) and a steamed green vegetable round this meal out nicely. 1 tablespoon olive oil 1 medium onion, chopped 3 to 4 cloves garlic, minced 4 cups water with 2 vegetable bouillon cubes, or other stock option (page 9) 2 cups sliced white, baby bella, or crimini mushrooms 1 cup finely shredded green cabbage 1 teaspoon ground cumin 2 teaspoons salt-free seasoning (see page 4 for brands) Two 16-ounce cans chickpeas, drained and rinsed ¼ cup tahini ¼ to ½ cup finely chopped fresh parsley, to taste 3 to 4 scallions, green parts only, thinly sliced 2 to 3 tablespoons minced fresh dill, or more to taste Juice of ½ to 1 lemon, to taste Salt and freshly ground pepper to taste Heat the oil in a soup pot.

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Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More by Maria Speck

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