Whole grain cookbook
- Thread starter NRG Woman
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Jane A
Cathlete
Sorry, no recommendation for a cookbook, but I'd be interested too!
However, I do want to share that I've been using the Kashi 7-Grain Pilaf, and I really like it a lot. The best part is that it's just grains and nothing added -- no salt, no sugar, etc. So it's kind of bland just plain, but at least you can control what you add in (onions, celery, mushrooms, whatever). I did find some recipes on the Kashi website that looked pretty good, but I haven't tried any of them for the pilaf yet. There's one for pilaf with roasted vegetables and tofu that I think I will try.
Hope someone does have a cookbook recommendation!
However, I do want to share that I've been using the Kashi 7-Grain Pilaf, and I really like it a lot. The best part is that it's just grains and nothing added -- no salt, no sugar, etc. So it's kind of bland just plain, but at least you can control what you add in (onions, celery, mushrooms, whatever). I did find some recipes on the Kashi website that looked pretty good, but I haven't tried any of them for the pilaf yet. There's one for pilaf with roasted vegetables and tofu that I think I will try.
Hope someone does have a cookbook recommendation!
geomom
Cathlete
King Arthur Flour has a book called "Whole Grain Baking", but it's really a baking book, not using whole grains in salads, for example.
I use a lot of whole grains so if there is a specific grain you're thinking about, I'll try to come up with a recipe. In general, I always use brown rice, whole grain pasta, and sub half whole wheat flour (use "white" whole wheat for more normal results) in all baking. For breakfast, use one of the many whole grain cereal available, or plain old oatmeal. Here's a recipe to get you started:
Cranberry Walnut Quinoa Salad
Recipe courtesy Juan-Carlos Cruz
Easy Serves: 10 servings
1 cup quinoa
1 cup dried cranberries
1 cup frozen green beans
1/4 cup walnuts, chopped
1/4 cup green onions, sliced
1/4 cup balsamic vinegar
1 1/2 tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
Combine quinoa with 2 cups water in a medium saucepan and bring to a boil over high heat. Reduce heat to a simmer, cover, and continue cooking until all water is absorbed.
In a medium bowl, combine cooked quinoa, dried cranberries, green beans, walnuts, and green onions until well mixed. In a small bowl, whisk the balsamic vinegar, olive oil, and garlic until well blended. Pour over the quinoa mixture. Toss until well blended. Season with salt and pepper, to taste. Chill in the refrigerator for at least 30 minutes before serving.
I use a lot of whole grains so if there is a specific grain you're thinking about, I'll try to come up with a recipe. In general, I always use brown rice, whole grain pasta, and sub half whole wheat flour (use "white" whole wheat for more normal results) in all baking. For breakfast, use one of the many whole grain cereal available, or plain old oatmeal. Here's a recipe to get you started:
Cranberry Walnut Quinoa Salad
Recipe courtesy Juan-Carlos Cruz
Easy Serves: 10 servings
1 cup quinoa
1 cup dried cranberries
1 cup frozen green beans
1/4 cup walnuts, chopped
1/4 cup green onions, sliced
1/4 cup balsamic vinegar
1 1/2 tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
Combine quinoa with 2 cups water in a medium saucepan and bring to a boil over high heat. Reduce heat to a simmer, cover, and continue cooking until all water is absorbed.
In a medium bowl, combine cooked quinoa, dried cranberries, green beans, walnuts, and green onions until well mixed. In a small bowl, whisk the balsamic vinegar, olive oil, and garlic until well blended. Pour over the quinoa mixture. Toss until well blended. Season with salt and pepper, to taste. Chill in the refrigerator for at least 30 minutes before serving.
josiespcah6ojsh
Cathlete
since i have been using the Clean Food Cookbook and Fix&Forget it Lightly (for crock pot) i have been eating so much better and have lost weight. i sub quinoa,wheat berries, and many others for brown rice. i have been eating alot of beans-i have no prob after eating them for so long.tonight i am eating a very simple dinner of salmon,frozen veg(broc,red and orange pepper,carrots) from Target with wheat berries instead of brown rice,orangehoneydigon sauce,and spinach salad
laura
laura
kkvls2004
Active Member
I have two that I rely on a lot - one is 366 Delicious Ways to Cook Rice, Bean, and Grains by Andrea Chesman, and the other is Super Natural Cooking by Heidi Swanson. You can actually get a lot of recipes and ideas off of Heidi Swanson's blog - here is a link directly to those recipes: http://www.101cookbooks.com/whole_grain_recipes/
HTH.
HTH.