Underscored page references indicate boxed text.
A
Almonds
Falafel Burgers with Almond Harissa, 130–32
Spanish-Inspired Black Barley Salad with Chickpeas, Dates, and Toasted Almonds, 113
Way-More-Than-Just-Oats Granola, 38
Wheat Berry Salad with Zucchini, Boiled Lemon, and Almonds, 67
Amaranth
about, 13–15
Oat and Amaranth Pancakes, 50
Southwestern Amaranth Polenta, 204
Vegetable and Grits Pot Pie, 171–72
Anchovies
Deconstructed Kamut Caesar Salad, 80
Triticale with Olive Oil, Garlic, and Anchovies, 200
Apples
Barley Grits Casserole with Apples and Sausage, 53–54
Wild Rice Salad with Apples and Bacon, 94
Apricots
Brown Rice Salad with Red Peppers and Dried Apricots, 88
Make-Ahead, Multigrain Muesli, 37
Artichokes
Spanish-Inspired Wild Rice, Chicken, and Chorizo Casserole, 173–74
Triticale with Smoked Trout and Artichokes in a Lemon Tahini Dressing, 107
Asian-style dishes
Asian-Inspired Quinoa with Canadian Bacon, 99
Asian Picadillo with Job’s Tears, 110–11
Brown Rice Congee, 45
Japanese-Inspired Brown Rice and Millet Casserole, 156
Job’s Tears and Edamame in a Carrot Dressing, 109
Quinoa with Asparagus and Shiitakes, 101
Seared Tuna and Brown Rice Chirashi, 212
Spicy Brown Rice Salad with Chicken and Peanuts, 85–86
Stir-Fried Buckwheat, 197
Thai-Style Corn and Pork Skewers, 214
Asparagus
Quinoa with Asparagus and Shiitakes, 101
Avocados
Quinoa Crepes with Corn, Avocado, and Mexican Crema, 220–21
B
Bacon
Baked Barley, Beans, and Bacon, 183
Wild Rice Salad with Apples and Bacon, 94
Barley
about, 15–16
Baked Barley, Beans, and Bacon, 183
Baked Wheat Berries, Barley, and Cheese, 163
Barley, Mushrooms, and Peas, 201
Barley and Pecan Burgers, 125
Barley Grits Casserole with Apples and Sausage, 53–54
Barley Risotto with Mushrooms and Leeks, 202
Cinnamon-Raisin Barley Pudding, 52
Groats and Grits Hot Cereal with Honey and Orange Zest, 42
Make-Ahead, Multigrain Muesli, 37
Millet, Barley, and Split Pea Soup with Coconut and Ginger, 147
Moroccan-Inspired Barley Couscous, 184–85
Slow-Cooker Three-Grain Porridge with Dates and Honey, 44
Spanish-Inspired Black Barley Salad with Chickpeas, Dates, and Toasted Almonds, 113
Way-More-Than-Just-Oats Granola, 38
Basil
Farro with Nectarines, Basil, and Toasted Pine Nuts, 74
Spelt Berry Salad with Cherry Tomatoes, Pecans, and Basil, 82
Beans. See also Lentils
Baked Barley, Beans, and Bacon, 183
Black Quinoa and Black Bean Burgers, 128
Brown Rice and Beans, 178
Brown Rice Salad with Red Peppers and Dried Apricots, 88
Falafel Burgers with Almond Harissa, 130–32
Farro Niçoise, 73
Japanese-Inspired Brown Rice and Millet Casserole, 156
Job’s Tears and Edamame in a Carrot Dressing, 109
Kamut Burgers with Shallots, Pecans, and Lemon Zest, 129
Lebanese-Inspired Brown Rice Salad with Chickpeas and Grapes, 89
Louisiana-Inspired Red Beans and Kamut, 188–89
Millet, Barley, and Split Pea Soup with Coconut and Ginger, 147
Oat Groat and Black-Eyed Pea Salad, 108
Sandwich Wrap with a Wheat Berry Spread, 117
Spanish-Inspired Black Barley Salad with Chickpeas, Dates, and Toasted Almonds, 113
Spelt Berry Salad with White Beans, Sage, and Ham, 81
Stir-Fried Buckwheat, 197
Wheat Berries with Oven-Roasted Tomatoes and Fava Beans, 72
Beef and veal
Bizeh B’Jurah (Syrian-Style Rice and Short Ribs), 179
Kamut and Beef Chili, 142–43
Reuben Salad, 104
Veal and Farro Stew, 144–45
Bell peppers
Brown Rice Salad with Red Peppers and Dried Apricots, 88
Fried Teff and Crab Balls with Yellow Pepper Relish, 215–16
Gazpacho-Style Wheat Berry Salad, 71
Quinoa with Grilled Shrimp and Peppers, 102
Red Rice Romesco Salad, 90
Stir-Fried Buckwheat, 197
Wild Rice and Vegetable Biryani, 160–61
Breads
Quinoa Cashew Muffins, 56–57
Quinoa Date Bread, 58
Breakfast. See also Cereal
Barley Grits Casserole with Apples and Sausage, 53–54
Breakfast Polenta Cake with Kamut Crunch Topping, 59–60
Cinnamon-Raisin Barley Pudding, 52
Cornmeal and Oat Waffle Mix, 48
Oat and Amaranth Pancakes, 50
Quinoa Cashew Muffins, 56–57
Quinoa Date Bread, 58
Syrian Sliha, 41
Teff Griddle Cakes, 51
Broth
canned, buying, 136–37
homemade, flavor of, 136
Buckwheat groats
about, 16–17
Buckwheat and Cashew Burgers, 126–27
Buckwheat Hash, 195
Groats and Grits Hot Cereal with Honey and Orange Zest, 42
Kasha Varnishkes Soup, 153
Slow-Cooker Oat Groat Porridge, 43
Stir-Fried Buckwheat, 197
Bulgur
about, 31
Curried Carrot and Bulgur Salad, 98
Falafel Burgers with Almond Harissa, 130–32
Tabbouleh with Chicken and Pineapple, 97
Turkey Kibbeh Loaf with Tzatziki Sauce, 186–87
Turkish Red Lentil and Bulgur Soup, 149
Burgers
Barley and Pecan Burgers, 125
Black Quinoa and Black Bean Burgers, 128
Buckwheat and Cashew Burgers, 126–27
Falafel Burgers with Almond Harissa, 130–32
grain-based, note about, 124
Kamut Burgers with Shallots, Pecans, and Lemon Zest, 129
Millet Burgers with Olives, Sun-Dried Tomatoes, and Pecorino, 133–35
C
Cabbage
Brown Rice—Stuffed Cabbage, 180–82
Reuben Salad, 104
Cakes
Breakfast Polenta Cake with Kamut Crunch Topping, 59–60
Canadian bacon
Asian-Inspired Quinoa with Canadian Bacon, 99
Carrots
Curried Carrot and Bulgur Salad, 98
Job’s Tears and Edamame in a Carrot Dressing, 109
Stir-Fried Buckwheat, 197
Cashew butter
Buckwheat and Cashew Burgers, 126–27
Quinoa Cashew Muffins, 56–57
Casseroles
Baked Red Rice Casserole with an Egg-and-Cheese Crust, 162
Baked Wheat Berries, Barley, and Cheese, 163
Celery Root and Sorghum Gratin, 157–58
Ham and Corn Pudding, 169
Japanese-Inspired Brown Rice and Millet Casserole, 156
leftovers, note about, 154
Millet and Spinach Casserole, 167–68
Spanish-Inspired Wild Rice, Chicken, and Chorizo Casserole, 173–74
Teff Gnocchi in a Cheddar Sauce, 164–66
Vegetable and Grits Pot Pie, 171–72
Wild Rice and Vegetable Biryani, 160–61
Cauliflower
Kamut Salad with Cauliflower, Olives, and Raisins, 79
Wild Rice and Vegetable Biryani, 160–61
Celery root
Celery Root and Sorghum Gratin, 157–58
Celiac disease, 6
Cereal
Brown Rice Congee, 45
Groats and Grits Hot Cereal with Honey and Orange Zest, 42
Make-Ahead, Multigrain Muesli, 37
Slow-Cooker Oat Groat Porridge, 43
Slow-Cooker Three-Grain Porridge with Dates and Honey, 44
Way-More-Than-Just-Oats Granola, 38
Cheese. See also Parmesan cheese
Baked Wheat Berries, Barley, and Cheese, 163
Barley Grits Casserole with Apples and Sausage, 53–54
Celery Root and Sorghum Gratin, 157–58
Farro with Nectarines, Basil, and Toasted Pine Nuts, 74
Ham and Corn Pudding, 169
Millet and Spinach Casserole, 167–68
Millet Burgers with Olives, Sun-Dried Tomatoes, and Pecorino, 133–35
Reuben Salad, 104
Rye Berries and Goat Cheese in a Dijon Vinaigrette, 106
Southwestern Amaranth Polenta, 204
Teff Gnocchi in a Cheddar Sauce, 164–66
Wheat Berries with Feta and Olives, 69
Chestnuts
Japanese-Inspired Brown Rice and Millet Casserole, 156
Chicken
Farro and Smoked Chicken Salad with Cardamom and Chutney, 76
Moroccan-Inspired Barley Couscous, 184–85
Spanish-Inspired Wild Rice, Chicken, and Chorizo Casserole, 173–74
Spicy Brown Rice Salad with Chicken and Peanuts, 85–86
Tabbouleh with Chicken and Pineapple, 97
Chile peppers
Falafel Burgers with Almond Harissa, 130–32
Honest-to-Goodness Posole Verde, 150–52
Kamut and Beef Chili, 142–43
Sorghum Soup with Chiles and Sweet Potatoes, 146
Southwestern Amaranth Polenta, 204
Chili
Kamut and Beef Chili, 142–43
Cholesterol, 1
Coconut
Make-Ahead, Multigrain Muesli, 37
Millet, Barley, and Split Pea Soup with Coconut and Ginger, 147
Syrian Sliha, 41
Corn. See also Cornmeal; Polenta; Posole
about, 17–18
Avgolemono Soup with Corn Grits Dumplings, 140
grits, substitute for, 17
Ham and Corn Pudding, 169
Millet Salad with Corn and Peanuts, 103
Quinoa Crepes with Corn, Avocado, and Mexican Crema, 220–21
Roasted Corn and Shrimp “Ceviche,” 120
Roasted Corn Soup with Onion Confit, 138–39
Thai-Style Corn and Pork Skewers, 214
Cornmeal. See also Polenta
about, 17
Cornmeal and Oat Waffle Mix, 48
Fried Teff and Crab Balls with Yellow Pepper Relish, 215–16
Ham and Corn Pudding, 169
Crabmeat
Fried Teff and Crab Balls with Yellow Pepper Relish, 215–16
Crepes
Quinoa Crepes with Corn, Avocado, and Mexican Crema, 220–21
Cucumbers
Gazpacho-Style Wheat Berry Salad, 71
Tzatziki Sauce, 186–87
Curried dishes
Curried Carrot and Bulgur Salad, 98
Thai-Style Corn and Pork Skewers, 214
Wild Rice and Vegetable Biryani, 160–61
D
Dates
Quinoa Date Bread, 58
Slow-Cooker Three-Grain Porridge with Dates and Honey, 44
Spanish-Inspired Black Barley Salad with Chickpeas, Dates, and Toasted Almonds, 113
Diabetes, 1
Dinner. See also Burgers; Casseroles; Soups; Stews
Baked Barley, Beans, and Bacon, 183
Barley, Mushrooms, and Peas, 201
Barley Risotto with Mushrooms and Leeks, 202
Black Rice Paella, 210–11
Brown Rice and Beans, 178
Brown Rice-Stuffed Cabbage, 180–82
Buckwheat Hash, 195
Fried Teff and Crab Balls with Yellow Pepper Relish, 215–16
Louisiana-Inspired Red Beans and Kamut, 188–89
Moroccan-Inspired Barley Couscous, 184–85
Oat Groat and Potato Pancakes with Smoked Salmon and Crème Fraîche, 217–19
Pumpkin-Quinoa Soufflé, 207–8
Quinoa Crepes with Corn, Avocado, and Mexican Crema, 220–21
Roasted Ratatouille with Job’s Tears, 205
Seared Tuna and Brown Rice Chirashi, 212
Southwestern Amaranth Polenta, 204
Stir-Fried Buckwheat, 197
Thai-Style Corn and Pork Skewers, 214
Triticale with Olive Oil, Garlic, and Anchovies, 200
Trout Stuffed with Wild Rice, 209
Turkey Kibbeh Loaf with Tzatziki Sauce, 186–87
E
Eggplant
Roasted Ratatouille with Job’s Tears, 205
Wild Rice and Vegetable Biryani, 160–61
Eggs
Avgolemono Soup with Corn Grits Dumplings, 140
Baked Red Rice Casserole with an Egg-and-Cheese Crust, 162
Pumpkin-Quinoa Soufflé, 207–8
F
Farro
about, 29–30
Creamy Farro Potato Salad, 77
Farro and Smoked Chicken Salad with Cardamom and Chutney, 76
Farro Niçoise, 73
Farro with Nectarines, Basil, and Toasted Pine Nuts, 74
Veal and Farro Stew, 144–45
Fennel
Red Rice Romesco Salad, 90
Wild Rice Salad with Orange Supremes, Shaved Fennel, and Pistachios, 92
Fiber, 1
Fish
Deconstructed Kamut Caesar Salad, 80
Farro Niçoise, 73
Oat Groat and Potato Pancakes with Smoked Salmon and Crème Fraîche, 217–19
Seared Tuna and Brown Rice Chirashi, 212
Sicilian-Inspired Wheat Berry and Tuna Salad, 68
Triticale with Olive Oil, Garlic, and Anchovies, 200
Triticale with Smoked Trout and Artichokes in a Lemon Tahini Dressing, 107
Trout Stuffed with Wild Rice, 209
Fruit. See specific fruits
G
Gluten allergies, 6
Grains. See also specific grains
affordability, 3
batch-cooking, 12
components of, 4–5
cooking process, 9–12
cooking times, 12
culinary history, 34–35
East Indian cooking method, 11, 12
health benefits, 1–2
processed, about, 5
refined, about, 5
rinsing, 9
serving sizes, 1
soaking, 10–11
speediest recipes for, 30
storing, 114
swapping, in recipes, 8
testing for doneness, 12
textures and flavors, 2
whole, description of, 4–5
Grapes
Lebanese-Inspired Brown Rice Salad with Chickpeas and Grapes, 89
Green beans
Farro Niçoise, 73
Stir-Fried Buckwheat, 197
Greens. See Cabbage; Kale; Spinach
H
Ham
Ham and Corn Pudding, 169
Spelt Berry Salad with White Beans, Sage, and Ham, 81
Hazelnuts
Red Rice Romesco Salad, 90
Heart disease, 1
Hominy. See Posóle
Hypertension, 1
I
Italian-style dishes
Barley Risotto with Mushrooms and Leeks, 202
Italian-Style Black Quinoa and Spinach Summer Rolls, 118
Sicilian-Inspired Wheat Berry and Tuna Salad, 68
J
Job’s tears
about, 18
Asian Picadillo with Job’s Tears, 110–11
Job’s Tears and Edamame in a Carrot Dressing, 109
Roasted Ratatouille with Job’s Tears, 205
K
Kale
Avgolemono Soup with Corn Grits Dumplings, 140
Kamut
about, 31
Breakfast Polenta Cake with Kamut Crunch Topping, 59–60
Deconstructed Kamut Caesar Salad, 80
Kamut and Beef Chili, 142–43
Kamut Burgers with Shallots, Pecans, and Lemon Zest, 129
Kamut Salad with Cauliflower, Olives, and Raisins, 79
Louisiana-Inspired Red Beans and Kamut, 188–89
Way-More-Than-Just-Oats Granola, 38
Kasha
Kasha Varnishkes Soup, 153
L
Lamb
Lamb and Triticale Tagine, 192–94
Lemons
Avgolemono Soup with Corn Grits Dumplings, 140
Kamut Burgers with Shallots, Pecans, and Lemon Zest, 129
Lamb and Triticale Tagine, 192–94
Wheat Berry Salad with Zucchini, Boiled Lemon, and Almonds, 67
Lentils
Red Rice and Lentils, 91
Turkish Red Lentil and Bulgur Soup, 149
Lunch. See also Salads
Italian-Style Black Quinoa and Spinach Summer Rolls, 118
Roasted Corn and Shrimp “Ceviche,” 120
Sandwich Wrap with a Wheat Berry Spread, 117
Tomatoes Stuffed with Black Rice and Shrimp, 116
M
Meat. See Beef and veal; Lamb; Pork
Millet
about, 22
Groats and Grits Hot Cereal with Honey and Orange Zest, 42
Japanese-Inspired Brown Rice and Millet Casserole, 156
Millet, Barley, and Split Pea Soup with Coconut and Ginger, 147
Millet and Spinach Casserole, 167–68
Millet Burgers with Olives, Sun-Dried Tomatoes, and Pecorino, 133–35
Millet Salad with Corn and Peanuts, 103
Slow-Cooker Three-Grain Porridge with Dates and Honey, 44
Vegetable and Grits Pot Pie, 171–72
Muffins
Quinoa Cashew Muffins, 56–57
Mushrooms
Asian-Inspired Quinoa with Canadian Bacon, 99
Barley, Mushrooms, and Peas, 201
Barley Risotto with Mushrooms and Leeks, 202
Japanese-Inspired Brown Rice and Millet Casserole, 156
Quinoa with Asparagus and Shiitakes, 101
Southwestern Amaranth Polenta, 204
N
Nectarines
Farro with Nectarines, Basil, and Toasted Pine Nuts, 74
Nuts. See also Almonds; Pecans; Pine nuts; Walnuts
Buckwheat and Cashew Burgers, 126–27
Japanese-Inspired Brown Rice and Millet Casserole, 156
Millet Salad with Corn and Peanuts, 103
Quinoa Cashew Muffins, 56–57
Red Rice Romesco Salad, 90
Spicy Brown Rice Salad with Chicken and Peanuts, 85–86
Wild Rice Salad with Orange Supremes, Shaved Fennel, and Pistachios, 92
O
Oats
about, 22–23
Black Quinoa and Black Bean Burgers, 128
Cornmeal and Oat Waffle Mix, 48
Fried Teff and Crab Balls with Yellow Pepper Relish, 215–16
gluten-free, 6
Make-Ahead, Multigrain Muesli, 37
Millet, Barley, and Split Pea Soup with Coconut and Ginger, 147
Oat and Amaranth Pancakes, 50
Oat Groat and Black-Eyed Pea Salad, 108
Oat Groat and Potato Pancakes with Smoked Salmon and Crème Fraîche, 217–19
Slow-Cooker Oat Groat Porridge, 43
Slow-Cooker Three-Grain Porridge with Dates and Honey, 44
Way-More-Than-Just-Oats Granola, 38
Olives
Farro Niçoise, 73
Kamut Salad with Cauliflower, Olives, and Raisins, 79
Lamb and Triticale Tagine, 192–94
Millet Burgers with Olives, Sun-Dried Tomatoes, and Pecorino, 133–35
Moroccan-Inspired Barley Couscous, 184–85
Oat Groat and Black-Eyed Pea Salad, 108
Roasted Ratatouille with Job’s Tears, 205
Sicilian-Inspired Wheat Berry and Tuna Salad, 68
Wheat Berries with Feta and Olives, 69
Onions
Roasted Corn Soup with Onion Confit, 138–39
Oranges
Spicy Brown Rice Salad with Chicken and Peanuts, 85–86
Wild Rice Salad with Orange Supremes, Shaved Fennel, and Pistachios, 92
P
Pancakes. See also Crepes
Oat and Amaranth Pancakes, 50
Oat Groat and Potato Pancakes with Smoked Salmon and Crème Fraîche, 217–19
Teff Griddle Cakes, 51
Parmesan cheese
Baked Red Rice Casserole with an Egg-and-Cheese Crust, 162
Baked Wheat Berries, Barley, and Cheese, 163
Barley, Mushrooms, and Peas, 201
Barley Risotto with Mushrooms and Leeks, 202
Ham and Corn Pudding, 169
Pumpkin-Quinoa Soufflé, 207–8
Spelt Berry Salad with Cherry Tomatoes, Pecans, and Basil, 82
Triticale with Olive Oil, Garlic, and Anchovies, 200
Wheat Berry Salad with Zucchini, Boiled Lemon, and Almonds, 67
Pasta
Kasha Varnishkes Soup, 153
Peanuts
Millet Salad with Corn and Peanuts, 103
Spicy Brown Rice Salad with Chicken and Peanuts, 85–86
Pears
Slow-Cooker Oat Groat Porridge, 43
Peas
Barley, Mushrooms, and Peas, 201
Barley Risotto with Mushrooms and Leeks, 202
Bizeh B’Jurah (Syrian-Style Rice and Short Ribs), 179
Black Rice Paella, 210–11
Spanish-Inspired Wild Rice, Chicken, and Chorizo Casserole, 173–74
Wild Rice and Vegetable Biryani, 160–61
Pecans
Barley and Pecan Burgers, 125
Farro and Smoked Chicken Salad with Cardamom and Chutney, 76
Kamut Burgers with Shallots, Pecans, and Lemon Zest, 129
Spelt Berry Salad with Cherry Tomatoes, Pecans, and Basil, 82
Wild Rice and Vegetable Biryani, 160–61
Wild Rice Salad with Apples and Bacon, 94
Peppers. See Bell peppers; Chile peppers
Pineapple
Tabbouleh with Chicken and Pineapple, 97
Pine nuts
Farro with Nectarines, Basil, and Toasted Pine Nuts, 74
Millet Burgers with Olives, Sun-Dried Tomatoes, and Pecorino, 133–35
Red Rice and Lentils, 91
Syrian Sliha, 41
Trout Stuffed with Wild Rice, 209
Pistachios
Syrian Sliha, 41
Wild Rice Salad with Orange Supremes, Shaved Fennel, and Pistachios, 92
Polenta
about, 17
Breakfast Polenta Cake with Kamut Crunch Topping, 59–60
Groats and Grits Hot Cereal with Honey and Orange Zest, 42
Pomegranate seeds
Syrian Sliha, 41
Pork. See also Bacon; Ham
Asian-Inspired Quinoa with Canadian Bacon, 99
Brown Rice and Beans, 178
Honest-to-Goodness Posole Verde, 150–52
Louisiana-Inspired Red Beans and Kamut, 188–89
Rye Berries Stewed with Sauerkraut and Pork, 190–91
Spanish-Inspired Wild Rice, Chicken, and Chorizo Casserole, 173–74
Thai-Style Corn and Pork Skewers, 214
Posole
about, 17–18
Baked Barley, Beans, and Bacon, 183
Honest-to-Goodness Posole Verde, 150–52
Potatoes. See also Sweet potatoes
Buckwheat Hash, 195
Creamy Farro Potato Salad, 77
Farro Niçoise, 73
Oat Groat and Potato Pancakes with Smoked Salmon and Crème Fraîche, 217–19
Teff Gnocchi in a Cheddar Sauce, 164–66
Puddings
Cinnamon-Raisin Barley Pudding, 52
Ham and Corn Pudding, 169
Pumpkin
Pumpkin-Quinoa Soufflé, 207–8
Q
Quinoa
about, 23–25
Asian-Inspired Quinoa with Canadian Bacon, 99
Black Quinoa and Black Bean Burgers, 128
Italian-Style Black Quinoa and Spinach Summer Rolls, 118
Pumpkin-Quinoa Soufflé, 207–8
Quinoa Cashew Muffins, 56–57
Quinoa Crepes with Corn, Avocado, and Mexican Crema, 220–21
Quinoa Date Bread, 58
Quinoa with Asparagus and Shiitakes, 101
Quinoa with Grilled Shrimp and Peppers, 102
R
Raisins
Cinnamon-Raisin Barley Pudding, 52
Kamut Salad with Cauliflower, Olives, and Raisins, 79
Make-Ahead, Multigrain Muesli, 37
Red Rice and Lentils, 91
Recipes
notes about and tips for, 7–8
quick-to-prepare, 30
with no presoaking required, 20–21
Rice
about, 25–26
Baked Red Rice Casserole with an Egg-and-Cheese Crust, 162
Bizeh B’Jurah (Syrian-Style Rice and Short Ribs), 179
Black Rice Paella, 210–11
Brown Rice and Beans, 178
Brown Rice Congee, 45
Brown Rice Salad with Red Peppers and Dried Apricots, 88
Brown Rice-Stuffed Cabbage, 180–82
harvesting practices, 83–84
Japanese-Inspired Brown Rice and Millet Casserole, 156
Lebanese-Inspired Brown Rice Salad with Chickpeas and Grapes, 89
Red Rice and Lentils, 91
Red Rice Romesco Salad, 90
Seared Tuna and Brown Rice Chirashi, 212
Spicy Brown Rice Salad with Chicken and Peanuts, 85–86
Tomatoes Stuffed with Black Rice and Shrimp, 116
Rice, wild. See Wild rice
Risotto
Barley Risotto with Mushrooms and Leeks, 202
Rye berries
about, 26–27
Reuben Salad, 104
Rye Berries and Goat Cheese in a Dijon Vinaigrette, 106
Rye Berries Stewed with Sauerkraut and Pork, 190–91
S
Salads
Asian-Inspired Quinoa with Canadian Bacon, 99
Asian Picadillo with Job’s Tears, 110–11
Brown Rice Salad with Red Peppers and Dried Apricots, 88
Creamy Farro Potato Salad, 77
Curried Carrot and Bulgur Salad, 98
Deconstructed Kamut Caesar Salad, 80
Farro and Smoked Chicken Salad with Cardamom and Chutney, 76
Farro Niçoise, 73
Farro with Nectarines, Basil, and Toasted Pine Nuts, 74
Gazpacho-Style Wheat Berry Salad, 71Job’s Tears and Edamame in a Carrot Dressing, 109
Kamut Salad with Cauliflower, Olives, and Raisins, 79
Lebanese-Inspired Brown Rice Salad with Chickpeas and Grapes, 89
Millet Salad with Corn and Peanuts, 103
Oat Groat and Black-Eyed Pea Salad, 108
Quinoa with Asparagus and Shiitakes, 101
Quinoa with Grilled Shrimp and Peppers, 102
Red Rice and Lentils, 91
Red Rice Romesco Salad, 90
Reuben Salad, 104
Rye Berries and Goat Cheese in a Dijon Vinaigrette, 106
Sicilian-Inspired Wheat Berry and Tuna Salad, 68
Spanish-Inspired Black Barley Salad with Chickpeas, Dates, and Toasted Almonds, 113
Spelt Berry Salad with Cherry Tomatoes, Pecans, and Basil, 82
Spelt Berry Salad with White Beans, Sage, and Ham, 81
Spicy Brown Rice Salad with Chicken and Peanuts, 85–86
Tabbouleh with Chicken and Pineapple, 97
Triticale with Smoked Trout and Artichokes in a Lemon Tahini Dressing, 107
Wheat Berries with Feta and Olives, 69
Wheat Berries with Oven-Roasted Tomatoes and Fava Beans, 72
Wheat Berry Salad with Zucchini, Boiled Lemon, and Almonds, 67
Wild Rice Salad with Apples and Bacon, 94
Wild Rice Salad with Orange Supremes, Shaved Fennel, and Pistachios, 92
Salmon
Oat Groat and Potato Pancakes with Smoked Salmon and Crème Fraîche, 217–19
Sandwiches. See also Burgers
Sandwich Wrap with a Wheat Berry Spread, 117
Sauerkraut
Rye Berries Stewed with Sauerkraut and Pork, 190–91
Sausages
Barley Grits Casserole with Apples and Sausage, 53–54
Louisiana-Inspired Red Beans and Kamut, 188–89
Spanish-Inspired Wild Rice, Chicken, and Chorizo Casserole, 173–74
Seafood. See Fish; Shellfish
Sesame seeds
Make-Ahead, Multigrain Muesli, 37
Seared Tuna and Brown Rice Chirashi, 212
Shellfish
Black Rice Paella, 210–11
Fried Teff and Crab Balls with Yellow Pepper Relish, 215–16
Quinoa with Grilled Shrimp and Peppers, 102
Roasted Corn and Shrimp “Ceviche,” 120
Tomatoes Stuffed with Black Rice and Shrimp, 116
Shrimp
Black Rice Paella, 210–11
Quinoa with Grilled Shrimp and Peppers, 102
Roasted Corn and Shrimp “Ceviche,” 120
Tomatoes Stuffed with Black Rice and Shrimp, 116
Sorghum
about, 27–28
Celery Root and Sorghum Gratin, 157–58
Sorghum Soup with Chiles and Sweet Potatoes, 146
Soufflés
Pumpkin-Quinoa Soufflé, 207–8
Soups. See also Stews
Avgolemono Soup with Corn Grits Dumplings, 140
Honest-to-Goodness Posole Verde, 150–52
Kasha Varnishkes Soup, 153
Millet, Barley, and Split Pea Soup with Coconut and Ginger, 147
preparing, note about, 136
Roasted Corn Soup with Onion Confit, 138–39
Sorghum Soup with Chiles and Sweet Potatoes, 146
Turkish Red Lentil and Bulgur Soup, 149
Spelt
about, 30
Cornmeal and Oat Waffle Mix, 48
Spelt Berry Salad with Cherry Tomatoes, Pecans, and Basil, 82
Spelt Berry Salad with White Beans, Sage, and Ham, 81
Spinach
Baked Red Rice Casserole with an Egg-and-Cheese Crust, 162
Italian-Style Black Quinoa and Spinach Summer Rolls, 118
Millet and Spinach Casserole, 167–68
Squash
Pumpkin-Quinoa Soufflé, 207–8
Wheat Berry Salad with Zucchini, Boiled Lemon, and Almonds, 67
Stews
Bizeh B’Jurah (Syrian-Style Rice and Short Ribs), 179
Kamut and Beef Chili, 142–43
Lamb and Triticale Tagine, 192–94
preparing, note about, 136
Rye Berries Stewed with Sauerkraut and Pork, 190–91
Veal and Farro Stew, 144–45
Stock, for soups and stews, 136
Sweet potatoes
Japanese-Inspired Brown Rice and Millet Casserole, 156
Sorghum Soup with Chiles and Sweet Potatoes, 146
Teff Griddle Cakes, 51
T
Teff
about, 28
Brown Rice-Stuffed Cabbage, 180–82
Fried Teff and Crab Balls with Yellow Pepper Relish, 215–16
Teff Gnocchi in a Cheddar Sauce, 164–66
Teff Griddle Cakes, 51
Tofu
Job’s Tears and Edamame in a Carrot Dressing, 109
Tomatillos
Honest-to-Goodness Posole Verde, 150–52
Tomatoes
Baked Red Rice Casserole with an Egg-and-Cheese Crust, 162
Brown Rice-Stuffed Cabbage, 180–82
Gazpacho-Style Wheat Berry Salad, 71
Millet Burgers with Olives, Sun-Dried Tomatoes, and Pecorino, 133–35
Oat Groat and Black-Eyed Pea Salad, 108
Quinoa Crepes with Corn, Avocado, and Mexican Crema, 220–21
Red Rice Romesco Salad, 90
Roasted Ratatouille with Job’s Tears, 205
Spanish-Inspired Wild Rice, Chicken, and Chorizo Casserole, 173–74
Spelt Berry Salad with Cherry Tomatoes, Pecans, and Basil, 82
Tomatoes Stuffed with Black Rice and Shrimp, 116
Wheat Berries with Feta and Olives, 69
Wheat Berries with Oven-Roasted Tomatoes and Fava Beans, 72
Triticale
about, 28–29
Lamb and Triticale Tagine, 192–94
Triticale with Olive Oil, Garlic, and Anchovies, 200
Triticale with Smoked Trout and Artichokes in a Lemon Tahini Dressing, 107
Trout
Triticale with Smoked Trout and Artichokes in a Lemon Tahini Dressing, 107
Trout Stuffed with Wild Rice, 209
Tuna
Farro Niçoise, 73
Seared Tuna and Brown Rice Chirashi, 212
Sicilian-Inspired Wheat Berry and Tuna Salad, 68
Turkey
Barley Grits Casserole with Apples and Sausage, 53–54
Turkey Kibbeh Loaf with Tzatziki Sauce, 186–87
V
Veal
Veal and Farro Stew, 144–45
Vegan recipes
Barley and Pecan Burgers, 125
Black Quinoa and Black Bean Burgers, 128
Brown Rice Congee, 45
Brown Rice Salad with Red Peppers and Dried Apricots, 88
Buckwheat and Cashew Burgers, 126–27
Japanese-Inspired Brown Rice and Millet Casserole, 156
Job’s Tears and Edamame in a Carrot Dressing, 109
Kamut Salad with Cauliflower, Olives, and Raisins, 79
Lebanese-Inspired Brown Rice Salad with Chickpeas and Grapes, 89
Millet Salad with Corn and Peanuts, 103
Oat Groat and Black-Eyed Pea Salad, 108
Quinoa with Asparagus and Shiitakes, 101
Red Rice and Lentils, 91
Red Rice Romesco Salad, 90
Roasted Ratatouille with Job’s Tears, 205
Sandwich Wrap with a Wheat Berry Spread, 117
Slow-Cooker Oat Groat Porridge, 43
Sorghum Soup with Chiles and Sweet Potatoes, 146
Spanish-Inspired Black Barley Salad with Chickpeas, Dates, and Toasted Almonds, 113
Syrian Sliha, 41
vegan, defined, 8
Wheat Berries with Oven-Roasted Tomatoes and Fava Beans, 72
Wild Rice Salad with Orange Supremes, Shaved Fennel, and Pistachios, 92
Vegetables. See also specific vegetables
Vegetable and Grits Pot Pie, 171–72
Vegetarian recipes
Baked Red Rice Casserole with an Egg-and-Cheese Crust, 162
Baked Wheat Berries, Barley, and Cheese, 163
Barley, Mushrooms, and Peas, 201
Breakfast Polenta Cake with Kamut Crunch Topping, 59–60
Brown Rice-Stuffed Cabbage, 180–82
Celery Root and Sorghum Gratin, 157–58
Cinnamon-Raisin Barley Pudding, 52
Cornmeal and Oat Waffle Mix, 48
Creamy Farro Potato Salad, 77
Falafel Burgers with Almond Harissa, 130–32
Farro with Nectarines, Basil, and Toasted Pine Nuts, 74
Groats and Grits Hot Cereal with Honey and Orange Zest, 42
Italian-Style Black Quinoa and Spinach Summer Rolls, 118
Kamut Burgers with Shallots, Pecans, and Lemon Zest, 129
Make-Ahead, Multigrain Muesli, 37
Millet, Barley, and Split Pea Soup with Coconut and Ginger, 147
Millet and Spinach Casserole, 167–68
Millet Burgers with Olives, Sun-Dried Tomatoes, and Pecorino, 133–35
Oat and Amaranth Pancakes, 50
Pumpkin-Quinoa Soufflé, 207–8
Quinoa Cashew Muffins, 56–57
Quinoa Crepes with Corn, Avocado, and Mexican Crema, 220–21
Quinoa Date Bread, 58
Roasted Corn Soup with Onion Confit, 138–39
Slow-Cooker Three-Grain Porridge with Dates and Honey, 44
Southwestern Amaranth Polenta, 204
Spelt Berry Salad with Cherry Tomatoes, Pecans, and Basil, 82
Stir-Fried Buckwheat, 197
Teff Griddle Cakes, 51
Turkish Red Lentil and Bulgur Soup, 149
Vegetable and Grits Pot Pie, 171–72
vegetarian, defined, 8
Way-More-Than-Just-Oats Granola, 38
Wheat Berries with Feta and Olives, 69
Wheat Berry Salad with Zucchini, Boiled Lemon, and Almonds, 67
Wild Rice and Vegetable Biryani, 160–61
W
Waffles
Cornmeal and Oat Waffle Mix, 48
Walnuts
Brown Rice Salad with Red Peppers and Dried Apricots, 88
Brown Rice—Stuffed Cabbage, 180–82
Syrian Sliha, 41
Wheat berries. See also Bulgur; Farro; Kamut; Spelt
Baked Wheat Berries, Barley, and Cheese, 163
Gazpacho-Style Wheat Berry Salad, 71
grain swaps for salads, 65
Make-Ahead, Multigrain Muesli, 37
Sandwich Wrap with a Wheat Berry Spread, 117
Sicilian-Inspired Wheat Berry and Tuna Salad, 68
Syrian Sliha, 41
Way-More-Than-Just-Oats Granola, 38
Wheat Berries with Feta and Olives, 69
Wheat Berries with Oven-Roasted Tomatoes and Fava Beans, 72
Wheat Berry Salad with Zucchini, Boiled Lemon, and Almonds, 67
Wild rice
about, 32–33
harvesting practices, 83–84
Spanish-Inspired Wild Rice, Chicken, and Chorizo Casserole, 173–74
Trout Stuffed with Wild Rice, 209
Wild Rice and Vegetable Biryani, 160–61
Wild Rice Salad with Apples and Bacon, 94
Wild Rice Salad with Orange Supremes, Shaved Fennel, and Pistachios, 92
Y
Yogurt
Tzatziki Sauce, 186–87
Z
Zucchini
Wheat Berry Salad with Zucchini, Boiled Lemon, and Almonds, 67