Grains, Rice and Beans
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Grains, Rice and Beans Overview
It's comfort food, it's high-energy food, and it's cheap food, enthuses Kevin Graham about beans, lentils, peas, whole grains, rice, and pasta. In Grains, Rice, and Beans, award-winning chef Graham transforms these humble staples into one hundred creative, flavorful, and stylish recipes for main courses, side dishes, appetizers, even desserts.
In their collection of naturally low-fat recipes for vegetarians and meat lovers alike, grains both familiar and unexpected star in dishes that range from comforting classic to creative contemporary.
Here are unexpected recipes for familiar grains and for less familiar ones—Kasha with Shrimp, Lemon, and Rosemary, and Amaranth Pear Pie. Beans, simple and sophistocated, shine in Spinach and Black Beans Quesadilla and Scarlet Runner Beans with Crawfish and Ginger. Saffron Pilaf with Shredded Lamb and Basil and Soba Noodles with Citrus and Smoked Fish demonstrate Graham's passion for rice and noodles.
Grains, Rice and Beans Specifications
This is the way a cookbook should be: one recipe per page, simple instructions, a good mixture of adventurous and familiar ingredients, fantastic photographs, and great, healthy, low-fat results. The Chilled Pea Soup has only a tablespoon of olive oil, but yogurt gives it a wonderful richness. Tabbouleh with Blueberries and Mint is like salad from heaven. Many of the recipes are vegetarian, but there's also Grilled Chicken with Quinoa and Sautéed Fennel, Baby Lima Beans with Shrimp and Crawfish, Dilled Salmon with Chick Peas and Scallions, and much, much more. Graham, a renowned New Orleans chef, is also the author of Creole Flavors.
