A review by Marty Martindale
These days when so many of us are preparing meals in less time, it’s a good idea to get your grains under control, frequently it is a one dish meal!
This book begins with a whole
section titled Whole Grains Primer. It breaks down the basics of the
many terms we have heard. Most of us know the darker flours and grains
are better for us, and this is no problem for those raised to understand
this value. Those who unfortunately learned to greatly appreciate white
flours and a minimum of grains will do well to study up on all the grain
families, and this book breaks down all the materials carefully.
Finlayson follows this with a section entitled Just the Grains. What is
the difference between wheat grains and wheat berries? Is sorghum merely
a futures commodity? Hominy comes in a can, yet it’s grits! She lines
out grains’ history in a interesting way. Each grain is presented with
its historical origins, how it’s sold, a chart of its vitamins and
minerals, outstanding characteristics, help with buying and storing
before cooking, then recipes for cooking and finally storage advice
after cooking.
Here’s
but a few of her recipes:
BREAKFAST RICE
Simply calls for rice milk, brown rice, dried cranberries or
blueberries, honey or sugar and nuts
LUSCIUS AVGOLEMONO
SOUP WITH WHEAT BERRIES
Calls for cooked whet, spelt or Kamut berries, olive oil, leeks,
paprika, stock, fresh dill, lemon juice, egg yolks and shredded chicken
SOUTHWESTERN
TURKEY CHOWDER
Stock, olive oil, onions, celery, cumin, oregano, garlic, peppercorns,
then barley, wheat berries or brown, red or wild rice, a can of
tomatoes, dried chiles, cilantro leaves, cooked turkey and corn kernels
THAI-INSPIRED
PEANUT AND WILD RICE SOUP
Wild rice, lemongrass, garlic, gingerroot, dried chile peppers, tomato
paste, stock, roasted peanuts, rice vinegar, soy sauce garnish of honey,
zest, cilantro and chopped fresh chiles
CHINESE-STYLE
CHICKEN FRIED RICE
Cooked brown rice, soy sauce, Shaoxing wine, sake, vermouth or vodka,
gingerroot, garlic, shitake mushrooms, stock, oyster sauce, sesame oil,
olive oil, eggs, green onions and green peas
ITALIAN-STYLE
CHICKEN IN WHITE WINE WITH OLIVES AND POLENTA
Olive oil, onions, carrots, celery, garlic, dried Italian dressing,
fresh save, cayenne pepper, flour, white wine, stock, pitted green
olives and lemon juice
SALMON AND WILD
RICE CAKES WITH AVOCADO-CHILI TOPPING
Mixed brown and wild rice, egg, green oinions, soy sauce and olive oil.
For the sauce, avocado, lemon juice, seasoning and Asian chili sauce
SAUSAGE-SPIKED
PEAS ‘N’ RICE
Yellow split peas, olive oil, Italian sausage, fennel, onion, garlic,
thyme leaves, brown and wild rice mixture and stock
COCONUT-SPIKED
PORK WITH QUINOA AND PEANUTS
Stock, coconut milk, roasted peanuts, olive oil, pork tenderloin, leeks,
garlic, child pepper, cumin, one can of tomatoes, quinoa and green
beans
CHILE RICE
Olive oil, onion, garlic, gingerroot, child peppers, bay leaves, cumin,
brown basmati or brown long-grain rice, one can tomatoes and parsley
MIDDLE EASTERN
BULGUR PUDDING WITH ALMONDS AND DATES
Bulgur, almond or soy milk, honey, zest, cinnamon, chopped walnuts or
almonds, dates and pomegranate seeds
Just before the end and the index, Finlayson includes a Diabetes Food Values table showing each recipe’s name, it’s page number, the Canadian Diabetes Association (carbohydrate) Values and a separate column showing the American Diabetes Association Values in number of starches.
Marty Martindale’s food site is: FOOD SITE OF THE DAY