Now you can learn how to master the techniques of making your perfect grain bowl! Ancient grains are making their way back into the modern-day diet, which is great news for health-inspired home cooks. They have always been around, but now it’s so much easier to make grain bowls at home when you can find bulgur wheat, freekeh, buckwheat, quinoas, rice, barley, farro, kamut, wheat berries, and spelt at your local market.
Inside Grain Bowls you’ll find recipes for every appetite, including lighter fare such as salads, filling vegetarian and vegan meals, as well as heartier bowls with meat and seafood. There are one-pot recipes such as stews and risottos, along with classic assembled grain bowls topped with dressings and sauces. All of them can be prepared in advance for quick, healthy weekday meals that are far from boring.
Many of the dishes use gluten-free grains, such as buckwheat and rice. Other delicious additions include fruits, vegetables, and proteins. All of the recipes are adaptable, making it easy to eliminate or add items based on any fussy eaters in the family or allergies.
Grain Bowls is written by Anna Shillinghaw Hampton, a commercial and editorial food stylist and recipe developer whose clients include Real Simple, Epicurious, Seagram's Gin, Blue Apron, and Outside Magazine.
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