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

By Maria Speck

ISBN-10: 1580083544

ISBN-13: 9781580083546

Meals author Maria Speck’s ardour for propelling previous global staples resembling farro, barley, polenta, and wheat berries to the leading edge of latest American cooking is fantastically awarded in Ancient Grains for contemporary Meals. during this encouraged and hugely own publication, Maria Speck attracts on nutrition traditions from around the Mediterranean and northerly Europe to bare how flexible, gratifying, flavorful, and complicated complete grains can be.  
 
Rustic yet based dishes--Creamy Farro with Honey-Roasted Grapes, Barley Salad with Figs and Tarragon-Lemon Dressing, Lamb Stew with Wheat Berries in crimson Wine Sauce, and pink Rice Pudding with Rose Water Dates--are guaranteed to please discerning palates and develop into favorites in any entire grain repertoire.
 
Food fanatics and health-conscious domestic cooks alike methods to combine complete grains into their busy lives, from quick-cooking quinoa and buckwheat to the slower types resembling spelt and Kamut. the lovely flavors and full of life textures of entire grains are superior with typical components corresponding to butter, cream, and prosciutto--in moderation--to create lush Mediterranean-inspired recipes. Maria’s approachable variety and beneficiant spirit make this number of established, 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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Com CONTACT INFORMATION The Meatless Monday Campaign, Inc.

Add vinegar, parsley, salt, and pepper and process 2 to 3 seconds until just blended. 5g total fat, 0g saturated fat, 1g protein, 1g carbohydrate, 0mg cholesterol, 110mg sodium Vegetable Spring Rolls Servings: 4 Spring Roll Ingredients: 1 oz bean thread noodles (cellophane noodles) 1 Tbsp seasoned rice vinegar 4 (8-inch) rice-paper rounds, plus additional in case some tear 2 red-leaf lettuce leaves, ribs cut out and leaves halved 1/4 cup fresh mint leaves 1/4 cup fresh basil leaves (preferably Thai) 1/2 cup thinly sliced Napa cabbage 1/4 cup fresh cilantro leaves 1/3 cup coarsely shredded carrot (1 medium) Dipping Sauce Ingredients: 1/4 cup soy sauce 1/4 cup fresh lime juice 2 Tbsp water 2 garlic cloves, minced into paste with 1/2 tsp salt 2 Tbsp sugar 1-2 inch fresh red or green chili, seeded and minced (wear rubber gloves), or 1/4 teaspoon dried hot red pepper flakes, or to taste Spring Roll Directions: Cover noodles with boiling-hot water and soak 15 minutes, then drain well in a sieve.

Add drained tofu and process until smooth. Add vinegar, parsley, salt, and pepper and process 2 to 3 seconds until just blended. 5g total fat, 0g saturated fat, 1g protein, 1g carbohydrate, 0mg cholesterol, 110mg sodium Vegetable Spring Rolls Servings: 4 Spring Roll Ingredients: 1 oz bean thread noodles (cellophane noodles) 1 Tbsp seasoned rice vinegar 4 (8-inch) rice-paper rounds, plus additional in case some tear 2 red-leaf lettuce leaves, ribs cut out and leaves halved 1/4 cup fresh mint leaves 1/4 cup fresh basil leaves (preferably Thai) 1/2 cup thinly sliced Napa cabbage 1/4 cup fresh cilantro leaves 1/3 cup coarsely shredded carrot (1 medium) Dipping Sauce Ingredients: 1/4 cup soy sauce 1/4 cup fresh lime juice 2 Tbsp water 2 garlic cloves, minced into paste with 1/2 tsp salt 2 Tbsp sugar 1-2 inch fresh red or green chili, seeded and minced (wear rubber gloves), or 1/4 teaspoon dried hot red pepper flakes, or to taste Spring Roll Directions: Cover noodles with boiling-hot water and soak 15 minutes, then drain well in a sieve.

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