The Complete Whole Grains Cookbook (Paperback) by Finlayson, Judith
Paperback; Published 2/15/2008; 288 Pages; ISBN 9780778801788
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Discover the delights of cooking with whole grains.U.S. Dietary Guidelines recommend that adults consume at least three servings of whole grains every day. Fortunately, whole grains are delicious -- as enjoyed in the outstanding and healthy recipes found in Judith Finlayson's The Complete Whole Grains Cookbook.
The flavors of whole grains vary from earthy to nutty and sweet. All can be appetizing on their own, marry well with a wide variety of seasonings, and add taste and texture to any dish. They also provide a variety of benefits such as reduced risk of diabetes, cardiovascular disease and obesity.
In this new book, Judith Finlayson includes whole grains from amaranth and buckwheat to Job's tears, quinoa and wild rice. There is information on each grain's origins along with its culinary and nutritional profile, buying and storage guidelines, and cooking methods.
Among the delicious and wholesome recipes:
Each recipe includes a complete nutritional analysis. With tips for preparation and extensive sidebars, The Complete Whole Grains Cookbook guarantees a delicious and nutritious meal.
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Curious about the difference between white and brown rice? They're both seeds from the rice plant, but white rice has been polished to <i>remove the germ part of the grain, while brown rice has not. However, the germ contains a lot of dietary fiber, so brown rice is a healthier choice.</i>