Cooking with Whole Grains: The New Whole Grains Cookbook

The New Whole Grains Cookbook features more than 75 recipes for farro, quinoa, amaranth, brown rice and other whole grains.


| January/February 2011


Delicious, nutritious and inexpensive whole grains are easier than ever to find in your local grocery store. In The New Whole Grains Cookbook, healthy cooking guru Robin Asbell shares more than 75 recipes featuring a buffet of super-good-for-you grains such as farro, quinoa, amaranth, brown rice, barley, millet and buckwheat. She also provides nutrition info and tips for choosing, preparing and storing all those tasty grains. Her recipes run the gamut from sweet to savory and side to main dish. If Crunchy Rice Cake-Crusted Halibut with Tofu-Dill Sauce, Whole Wheat Potato Gnocchi with Truffle Oil and Mushrooms, or Crystallized Ginger and Barley Tea Bread have your mouth watering, this book is for you.

Featured Recipes from The New Whole Grains Cookbook:

Buttermilk Wheat Germ Pancakes with Yogurt and Berry Sauce 

Filet Mignon and Barley Stew with Spinach 



Chocolate Chunk Buckwheat Cookies 

Cheap, Healthy Proteins 







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