The Complete Whole Grains Cookbook

150 Recipes for Healthy Living

By Judith Finlayson

A review by Marty Martindale

These days when so many of us are preparing meals in less time, it’s a good idea to get your grains under control, frequently it is a one dish meal!

This book begins with a whole section titled Whole Grains Primer. It breaks down the basics of the many terms we have heard. Most of us know the darker flours and grains are better for us, and this is no problem for those raised to understand this value. Those who unfortunately learned to greatly appreciate white flours and a minimum of grains will do well to study up on all the grain families, and this book breaks down all the materials carefully.

Finlayson follows this with a section entitled Just the Grains. What is the difference between wheat grains and wheat berries? Is sorghum merely a futures commodity? Hominy comes in a can, yet it’s grits! She lines out grains’ history in a interesting way. Each grain is presented with its historical origins, how it’s sold, a chart of its vitamins and minerals, outstanding characteristics, help with buying and storing before cooking, then recipes for cooking and finally storage advice after cooking.

Here’s but a few of her recipes:

BREAKFAST RICE

Simply calls for rice milk, brown rice, dried cranberries or blueberries, honey or sugar and nuts

LUSCIUS AVGOLEMONO SOUP WITH WHEAT BERRIES

Call for cooked whet, spelt or Kamut berries, olive oil, leeks, paprika, stock, fresh dill, lemon juice, egg yolks and shredded chicken

SOUTHWESTERN TURKEY CHOWDER

Stock, olive oil, onions, celery, cumin, oregano, garlic, peppercorns, then barley, wheat berries or brown, red or wild rice, a can of tomatoes, dried chiles, cilantro leaves, cooked turkey and corn kernels

THAI-INSPIRED PEANUT AND WILD RICE SOUP

Wild rice, lemongrass, garlic, gingerroot, dried chile peppers, tomato paste, stock, roasted peanuts, rice vinegar, soy sauce garnish of honey, zest, cilantro and chopped fresh chiles

CHINESE-STYLE CHICKEN FRIED RICE

Cooked brown rice, soy sauce, Shaoxing wine, sake, vermouth or vodka, gingerroot, garlic, shitake mushrooms, stock, oyster sauce, sesame oil, olive oil, eggs, green onions and green peas

ITALIAN-STYLE CHICKEN IN WHITE WINE WITH OLIVES AND POLENTA

Polenta, olive oil, onions, carrots, celery, garlic, dried Italian dressing, fresh save, cayenne pepper, flour, white wine, stock, pitted green olives and lemon juice

SALMON AND WILD RICE CAKES WITH AVOCADO-CHILI TOPPING

Mixed brown and wild rice, egg, green oinions, soy sauce and olive oil. For the sauce, avocado, lemon juice, seasoning and Asian chili sauce

SAUSAGE-SPIKED PEAS ‘N’ RICE

Yellow split peas, olive oil, Italian sausage, fennel, onion, garlic, thyme leaves, brown and wild rice mixture and stock

COCONUT-SPIKED PORK WITH QUINOA AND PEANUTS

Stock, coconut milk, roasted peanuts, olive oil, pork tenderloin, leeks, garlic, child pepper, cumin, one can of tomatoes, quinoa and green beans

CHILE RICE

Olive oil, onion, garlic, gingerroot, child peppers, bay leaves, cumin, brown basmati or brown long-grain rice, one can tomatoes and parsley

MIDDLE EASTERN BULGUR PUDDING WITH ALMONDS AND DATES

Bulgur, almond or soy milk, honey, zest, cinnamon, chopped walnuts or almonds, dates and pomegranate seeds

Just before the end and the index, Finlayson includes a Diabetes Food Values table showing each recipe’s name, it’s page number, the Canadian Diabetes Association (carbohydrate) Values and a separate column showing the American Diabetes Association Values in number of starches.

Grain dishes can be complete meals in themselves, and a great solution to busy days and tight budgets.

Marty Martindale’s food site is: FOOD SITE OF THE DAY