By Maria Speck

Nutrition author Maria Speck’s ardour for propelling outdated international staples equivalent to farro, barley, polenta, and wheat berries to the leading edge of recent American cooking is fantastically offered in Ancient Grains for contemporary Meals. during this encouraged and hugely own ebook, Maria Speck attracts on nutrition traditions from around the Mediterranean and northern Europe to bare how flexible, pleasurable, flavorful, and complex complete grains can be.  
 
Rustic yet stylish dishes--Creamy Farro with Honey-Roasted Grapes, Barley Salad with Figs and Tarragon-Lemon Dressing, Lamb Stew with Wheat Berries in pink Wine Sauce, and red Rice Pudding with Rose Water Dates--are absolute to please discerning palates and turn into favorites in any complete grain repertoire.
 
Food fanatics and health-conscious domestic cooks alike 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 vigorous textures of complete grains are improved with typical components corresponding to butter, cream, and prosciutto--in moderation--to create lush Mediterranean-inspired recipes. Maria’s approachable type and beneficiant spirit make this selection of commonplace, up-to-date classics a treasury for today’s chefs.

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

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Spray again. Place in prepared pan, slightly off-centre, to cover base and one of the sides. Repeat with remaining filo sheets, placing off-centre each time, so base and sides of pan are covered. Using kitchen scissors, trim excess pastry. 3 Pat chickpeas dry with paper towel. Add to pastry case. Sprinkle ½ the dill over chickpeas, then top with ½ the fetta. Crack the eggs into the case. Using a knife, drag the eggs through the mixture, breaking the yolks and distributing the egg through the chickpeas.

Add onion. Cook for 3 minutes or until softened. Add garlic, fennel seeds and pine nuts. Cook for 30 seconds or until toasted. Return mince to pan. Add tomato, olives, vinegar, sugar and reserved marinating oil. Cook for 3 minutes. Add radicchio, pasta, basil and parsley. Cook for 2 minutes or until heated through. Remove from heat. 4 Serve topped with extra parsley. 9g fibre; 89mg chol; 845mg sodium. 5 VEGIES PER SERVE CHICKEN TUESDAY HEAD SO UTH WIT H THIS CAJUN-S TYLE CH ICKEN ROASTED CAJUN CHICKEN WITH CORN AND CAPSICUM SWEET POTATOES 1 tablespoon chopped fresh coriander leaves, plus extra leaves to serve 1 Preheat oven to 200°C/180°C fan-forced.

4 Transfer mixture to a food processor. Add extra butter, flour, ginger, sugar and egg. Process until well combined. Pour mixture into pastry case. Bake for 20 to 25 minutes or until the top of filling springs back when touched. Cool in tin for 20 minutes. 5 Meanwhile, make Caramel Apple Sauce Place butter, sugar, golden syrup and cream in a frying pan over medium heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Increase heat to mediumhigh. Bring to the boil. Add apple. Boil for 8 to 10 minutes, stirring occasionally, or until apple is tender and sauce thickens.

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