Super Grains: Cooking Techniques and Recipes Using Grains from Amaranth to Quinoa by Joanna Farrow
Super Grains is a stylish guide to the nutritional benefits of different grains, with culinary advice, recipe ideas, complementary flavour combinations and inventive ways to cook with these often overlooked ingredients. Eat healthily by eating well. Learn how certain spices can deepen and enhance the flavours of different grains, and be inspired by clever combinations of ingredients to make grains the centrepiece of your meal. 'Super' grains are loosely defined as being less refined and therefore more pure than those treated with pesticides, fertilisers, irrigation and other forms of modern farming. They include quinoa, millet, buckwheat, spelt, wild rice and many other nutritious staples. Experiment with healthy risottos, muffins and burgers made from grains. Feast on a guilt-free split pea stew, richly flavored with Ethiopian spices.
Grains are used in cuisines around the world and learning how to cook with these staples is a great introduction to exciting new dishes and flavours. Recipes cover breakfasts, lunches, mains, salads, sides and desserts and come with top tips for making meals more filling while reducing your calorie and carb intake.