Ancient Grains for Modern Meals: Mediterranean Whole Grain by Maria Speck

By Maria Speck

Meals author Maria Speck’s ardour for propelling outdated global staples comparable to farro, barley, polenta, and wheat berries to the vanguard of latest American cooking is fantastically provided in Ancient Grains for contemporary Meals. during this encouraged and hugely own booklet, Maria Speck attracts on nutrition traditions from around the Mediterranean and northern Europe to bare how flexible, fulfilling, flavorful, and complicated entire grains can be.  
 
Rustic yet dependent dishes--Creamy Farro with Honey-Roasted Grapes, Barley Salad with Figs and Tarragon-Lemon Dressing, Lamb Stew with Wheat Berries in purple Wine Sauce, and pink Rice Pudding with Rose Water Dates--are absolute to please discerning palates and develop into favorites in any entire grain repertoire.
 
Food enthusiasts and health-conscious domestic cooks alike how one can combine complete grains into their busy lives, from quick-cooking quinoa and buckwheat to the slower kinds resembling spelt and Kamut. the lovely flavors and energetic textures of complete grains are stronger with normal constituents resembling butter, cream, and prosciutto--in moderation--to create lush Mediterranean-inspired recipes. Maria’s approachable type and beneficiant spirit make this choice of regularly occurring, up-to-date classics a treasury for today’s chefs.

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Additional info for Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More

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Add broccoli and soup to chicken; cook over medium heat until broccoli is tender. Add half of 1 seasoning packet, or to taste. Cook noodles in water according to package directions and drain. Serve chicken and broccoli mixture over warm noodles. Makes 2–4 servings. 5 ounces) diced tomatoes with green chiles, drained 1 cup chopped green bell peppers 2 cups water 2 packages chicken ramen noodles, with seasoning packets In a frying pan, brown chicken until done. Add garlic powder, tomatoes, peppers, water, and seasoning packets.

Season with half of 1 seasoning packet, or to taste. In a small saucepan, whisk egg yolks and lemon juice briskly with a fork. Add 1/2 cup butter and stir over low heat until melted. Add remaining butter, stirring briskly until butter melts and sauce thickens. Cook noodles in water according to package directions and drain. Top warm noodles with chicken and sauce. Makes 2–4 servings. Chicken Veloute 1 pound boneless, skinless chicken breasts, cut into chunks 2 tablespoons butter or margarine 2 tablespoons flour 1 cup water mixed with seasoning packet 1/8 teaspoon nutmeg 1 package chicken ramen noodles, with seasoning packet In a frying pan, brown chicken until done.

Add soup, water, and soy sauce. Simmer 10 minutes. Cook noodles in water according to package directions and drain. Add seasoning packets. Serve beef mixture over warm noodles. Makes 2 servings. Beef Provencale 1 pound beef strips 2 tablespoons butter or margarine 1 onion, sliced 2 tablespoons flour 1 cup water mixed with seasoning packet 1 tomato, chopped 1 can (4 ounces) sliced mushrooms, drained 1 teaspoon garlic powder 1 package beef ramen noodles, with seasoning packet In a frying pan, brown beef until done.

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