Grain Bowls: Bulgur Wheat, Quinoa, Barley, Rice, Spelt and More

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 you can find bulgur wheat, freekeh, buckwheat, quinoas, rices, barley, farro, kamut, wheatberries, and spelt at your local market.

Here are recipes for every appetite, including lighter fare such as salads, filling vegetarian (even vegan) meals, as well as heartier bowls with meat and seafood. There are one-pot recipes such as stews and risottos, as well as 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. And grain bowl additions, such as fruits, vegetables and proteins are so adaptable that it is easy to eliminate or add items based on any fussy eaters in the family.

Author: Anna Shillinglaw Hampton
Publisher: Hardie Grant Books
Published: 09/06/2016
Pages: 192
Binding Type: Paperback
Weight: 1.45lbs
Size: 8.60h x 8.00w x 0.90d
ISBN13: 9781784880484
ISBN10: 1784880485
BISAC Categories:
- Cooking | Specific Ingredients | Rice & Grains
- Cooking | Health & Healing | Gluten-Free
- Cooking | Methods | Quick & Easy

About the Author
ANNA SHILLINGHAW HAMPTON is a commercial and editorial food stylist and recipe developer. Based in New York City, her clients include Real Simple, Epicurious, Seagram's Gin, Blue Apron and Outside Magazine.