Win This Cookbook: Ancient Grains for Modern Meals

by in Uncategorized, January 11, 2012
cookbook
Eat more whole grains with a cookbook full of whole grain recipes.

We’re teaming up with fellow food bloggers and healthy eating advocates to host a Healthy Every Week Challenge, a month-long initiative to develop healthy eating habits. The plan an is to develop a manageable healthy habit each week that will carry through the new year. Join us here and share what you’re eating on Facebook and Twitter with the hashtag #gethealthy.

The 2010 Dietary Guidelines for Americans recommends that at least half of all the grains you eat are whole grains. I know what you’re thinking, but adding more whole grains to your diet doesn’t have to be boring. Barley, farro, kamut, polenta and wheat berries are just a few of the grains highlighted in Ancient Grains for Modern Meals.

Author Maria Speck puts a Mediterranean spin on 100 recipes that utilize quick-cooking grains in both sweet and savory dishes. With an easy-to-follow introduction and cooking guide, even the most novice of chefs can master couscous, brown rice and quinoa. Recipes like Brie Cakes With Sun-Dried Tomatoes, Spelt Crust Pizza With Fennel, Prosciutto and Apples and Lamb Burgers With Bulgur and Mint will have you returning to this cookbook again and again.

You can buy your own Ancient Grains for Modern Meals or enter in the comments for a chance to win a copy. Just let us know, in the comments, your favorite way to add more whole grains into your diet. The contest starts at 10:00 a.m. EST today, and ends on Friday, January 13 at 5 p.m. EST.

We’re giving away one copy to lucky, randomly selected commenters. You must include your email address in the “Email” field when submitting your comment so we can communicate with you if you’re a winner.

You may only comment once to be considered and you don’t have to purchase anything to win; a purchase will not increase your chances of winning. Odds depend on total number of entries. Void where prohibited. Only open to legal residents of 50 U.S. states, D.C. or Puerto Rico, and you must be at least 18 to win. For the first day of the giveaway, all entries (answers) must be entered between 10:00 a.m. EST on January 11 and 5 p.m. EST on January 13, 2012. Subject to full official rules. By leaving a comment on the blog, you acknowledge your acceptance to the Official Rules. ARV of each prize: $29.99. Sponsor: Scripps Networks, LLC, d/b/a Food Network, 9721 Sherrill Blvd, Knoxville, TN 37932.

So tell us, how do you add more whole grains into your diet?

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Comments (388)

  1. Renee H. says:

    I flat out do not buy refined grains! If it isnt in your home to begin with then it isnt an easy to grab item. I also keep stock of things like quinoa and whole wheat bread choices for the kids. Keeping variety going is key to keeping their attention. I also try to google for new recipes to try out all the time, and keep my eyes open at the store for inspiration also.

  2. By keeping them in my pantry and always being on the lookout for new recipes! I also help spread the word about whole grains and share recipes on my blog at http://www.leangreenmp.com. In the last 15 months, I've lost 85 lbs. by giving up processed and fast food for a mostly plant-based diet including quinoa and flax seed.

  3. Simone says:

    Looks like a great book, would love to win it!

  4. Linda says:

    I'm trying really hard to incorporate grains into our diet, but some are difficult to prepare. Bought a rice cooker just so I could cook quinoa and messed it up the first time out. I need a book to educate me…!

    • Joan McBride says:

      Hi LInda, A rice cooker isn't really needed for quinoa. Just use a pan on the stove and keep it low, it boils over very easily. Quinoa cooks up in about 15 minutes where as rice (brown) takes 50 minutes. Keeping the temperature lower will also keep more of the nutrients in your product. Happy Cooking, quinoa is a great grain. I like mine with nuts, cinnamon for breakfast. (no, no sugar)

  5. Tania says:

    I add a grain to every meal. As a vegan, I compose my meals by the plate: 1/2 veggies, 1/4 protein and 1/4 whole grains. 75 pounds down this way, another 50 to go!

  6. Linda says:

    I successfully added quinoa and couscous to my staples in the pantry this past year.

  7. LAM says:

    Ezekiel bread at breakfast, big pots of homemade soup for lunch, and healthy casseroles for dinner. All stocked with hearty, unrefined grains!

  8. my favorite grains (other than wheat, which i'm trying to eliminate from my diet) are quinoa and oat groats. my favorite use for quinoa is as a substitute for cracked wheat in tabbouleh. my favorite use for oat groats is as a substitute for barley in hearty soups. happy cooking everyone!

  9. Cathy says:

    I do simple things to get in whole grains, like adding homemade granola to yogurt and wheat germ to whole grain bread recipes.

  10. Meghan says:

    I am college student and it is not always easy or affordable to add whole grains into my diet! However, I have been using brown rice, wild rice, quinoa and bulgar as part of my vegetable dished! I make all sorts of fun salads to accompany a protein. I love working with whole grains not just because they are healthy, but because they are a great canvas and are capable of working with a variety of flavors and ways!

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