Product Description
Bring whole grains to the table in a flash.
We all know that we should be eating more whole grains, an essential foundation of any healthy diet. Making this goal a reality can be a challenge, though, especially on a weeknight. In Whole Grains for Busy People, Lorna Sass, author of the James Beard Award–winning book Whole Grains Every Day, Every Way, shows us how to do it—deliciously.
Lorna shares 125 tempting recipes that focus exclusively on quick-cooking whole grains—those that take 30 minutes or less to cook—and on the array of whole-grain products that are now easily found in grocery stores, from tortillas to pastas. Boost the nutrition of any meal with tasty, flavor-packed dishes such as Oat-Crusted Turkey Cutlets with Gingered Cranberry Relish; Barley with Mushrooms, Beef, and Dill Sour Cream; and Bulgur Salad with Tuna, Olives, and Feta. Even sweets get a healthy makeover with whole-grain ingredients so that anyone can feel good about indulging in treats such as Orange-Scented Chocolate Chip Cookies, Peach Blueberry Crumble, or Chocolate Pudding Pie.
Lorna guides readers through every step of cooking with whole grains, from reading the labels and selecting the best whole-grain products to using techniques that bring out the maximum flavors in the recipes. Rounded out with whole-grain quick-reference charts, advice on building a well-stocked pantry, suggestions for recipe variations, and a full-color photo insert, Whole Grains for Busy People is the only book home cooks need to make over their family’s diet—without spending their entire lives in the kitchen.
We all know that we should be eating more whole grains, an essential foundation of any healthy diet. Making this goal a reality can be a challenge, though, especially on a weeknight. In Whole Grains for Busy People, Lorna Sass, author of the James Beard Award–winning book Whole Grains Every Day, Every Way, shows us how to do it—deliciously.
Lorna shares 125 tempting recipes that focus exclusively on quick-cooking whole grains—those that take 30 minutes or less to cook—and on the array of whole-grain products that are now easily found in grocery stores, from tortillas to pastas. Boost the nutrition of any meal with tasty, flavor-packed dishes such as Oat-Crusted Turkey Cutlets with Gingered Cranberry Relish; Barley with Mushrooms, Beef, and Dill Sour Cream; and Bulgur Salad with Tuna, Olives, and Feta. Even sweets get a healthy makeover with whole-grain ingredients so that anyone can feel good about indulging in treats such as Orange-Scented Chocolate Chip Cookies, Peach Blueberry Crumble, or Chocolate Pudding Pie.
Lorna guides readers through every step of cooking with whole grains, from reading the labels and selecting the best whole-grain products to using techniques that bring out the maximum flavors in the recipes. Rounded out with whole-grain quick-reference charts, advice on building a well-stocked pantry, suggestions for recipe variations, and a full-color photo insert, Whole Grains for Busy People is the only book home cooks need to make over their family’s diet—without spending their entire lives in the kitchen.
About the Author
LORNA SASS is the author of several outstanding cookbooks. Some of her notable titles include Whole Grains Every Day, Every Way, which won a James Beard Award; Cooking Under Pressure; The New Vegan Cookbook; and Lorna Sass’ Complete Vegetarian Kitchen. She lives in New York City.
To learn more about her, visit www.LornaSass.com.
To learn more about her, visit www.LornaSass.com.
Excerpt. © Reprinted by permission. All rights reserved.
excerpt
Quinoa Paella with Chicken and Chorizo
Serves 4
I'm sure that a traditional Spanish cook would find it odd to make a paella based on quinoa, but the concept works well. More important, it tastes good.
1 pound boneless chicken thighs or breasts, cut into 1-inch pieces
Salt and freshly ground black pepper
1 tablespoon olive oil
1 teaspoon smoked Spanish paprika or other paprika
1/2 teaspoon granulated garlic
1/4 to 1/2 teaspoon crushed red pepper flakes, to taste
3 1/2 cups low-sodium chicken broth, plus more if needed
1 tablespoon tomato paste
2 cups quinoa
1/2 cup finely chopped dry-cured chorizo
1 cup frozen peas
1/2 cup thin strips roasted red bell pepper, preferably fire-roasted
3 tablespoons chopped fresh flat-leaf parsley
Season the chicken with salt and pepper. In a heavy 3-quart Dutch oven, heat the oil over high heat.
Brown the chicken pieces, using tongs to turn, about 2 minutes on each side. Transfer the chicken to a plate. Turn off the heat and let the pan cool for a minute. Stir the paprika, garlic, and red pepper flakes into the hot oil in the pot.
Stir the broth into the pot, taking care to scrape up any browned bits sticking to the bottom. Blend in the tomato paste, and bring to a boil over high heat. Stir in the quinoa and chorizo. Cover and reduce the heat to medium. Cook for 12 minutes.
Add salt to taste. Stir in the chicken. Cover and cook over low heat until the quinoa is done—it should have no opaque white dot in the center—and the chicken is cooked through, 2 to 3 minutes. If the mixture seems dry and the chicken or quinoa is not thoroughly cooked, stir in a little more broth or some water, cover, and cook a few minutes longer.
Stir in the peas and roasted red pepper. Cover and let sit for 1 minute. Stir in the parsley just before serving.
Other ideas:
• Use cooked chicken or turkey; skip the browning step and simply stir it in for the last few minutes of cooking.
• Add 6 ounces peeled, medium shrimp; stir them in for the last few minutes of cooking.
Quinoa Paella with Chicken and Chorizo
Serves 4
I'm sure that a traditional Spanish cook would find it odd to make a paella based on quinoa, but the concept works well. More important, it tastes good.
1 pound boneless chicken thighs or breasts, cut into 1-inch pieces
Salt and freshly ground black pepper
1 tablespoon olive oil
1 teaspoon smoked Spanish paprika or other paprika
1/2 teaspoon granulated garlic
1/4 to 1/2 teaspoon crushed red pepper flakes, to taste
3 1/2 cups low-sodium chicken broth, plus more if needed
1 tablespoon tomato paste
2 cups quinoa
1/2 cup finely chopped dry-cured chorizo
1 cup frozen peas
1/2 cup thin strips roasted red bell pepper, preferably fire-roasted
3 tablespoons chopped fresh flat-leaf parsley
Season the chicken with salt and pepper. In a heavy 3-quart Dutch oven, heat the oil over high heat.
Brown the chicken pieces, using tongs to turn, about 2 minutes on each side. Transfer the chicken to a plate. Turn off the heat and let the pan cool for a minute. Stir the paprika, garlic, and red pepper flakes into the hot oil in the pot.
Stir the broth into the pot, taking care to scrape up any browned bits sticking to the bottom. Blend in the tomato paste, and bring to a boil over high heat. Stir in the quinoa and chorizo. Cover and reduce the heat to medium. Cook for 12 minutes.
Add salt to taste. Stir in the chicken. Cover and cook over low heat until the quinoa is done—it should have no opaque white dot in the center—and the chicken is cooked through, 2 to 3 minutes. If the mixture seems dry and the chicken or quinoa is not thoroughly cooked, stir in a little more broth or some water, cover, and cook a few minutes longer.
Stir in the peas and roasted red pepper. Cover and let sit for 1 minute. Stir in the parsley just before serving.
Other ideas:
• Use cooked chicken or turkey; skip the browning step and simply stir it in for the last few minutes of cooking.
• Add 6 ounces peeled, medium shrimp; stir them in for the last few minutes of cooking.
