Win This Cookbook: Ancient Grains for Modern Meals

by in Uncategorized, January 11, 2012
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. Donna Harris says:

    I only cook brown rice, and I put couscous in vegetarian chili. Plan to experiment with other grains.

  2. Emily says:

    I think the best way to incorporate whole grains into your diet is to make them the base of the meal. For instance, I love making one pot meals of quinoa with black beans, frozen veggies, and feta cheese. Or, I may make it more mexican, add cumin and cilantro, and replace feta with a spicier cheese. May even throw in some jalapeno. By making the grain the base, it's the easiest way to make whole meals out of the one grain!

  3. Jackie klish says:

    I use them in soup. Also in salads.

  4. Michelle says:

    I keep grains in my pantry and experiment with adding them to things I bake for my kids.

  5. Kristen Hess says:

    I sub brown rice and whole grain bread for white and eat lots of beans and peas!

  6. Hanaa says:

    Easy. Replace white rice with brown rice, regular cous cous with whole wheat cous cous, and regular pasta with whole wheat pasta. It’s delicious and you can hardly taste the difference.

  7. Bake a batch of brown rice and keep in the fridge for the week

  8. This looks just like the book I need. I've stocked up on grains, now I want to learn more.

  9. Merrick Clements says:

    I enjoy my grains more when i add them into my favorite recipes, such as stuffed portobellos. It adds amazing texture and flavor that makes any stuffing combination go above and beyond your expectations.

  10. Grains, if you serve them … people will come and eat… I am amazed how fast grain dishes disappear when I make a party buffet. Such a creative spectrum to work with and this book is fabulous. They add a creative and delicious texture served along side any dish.

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