CHAPTER 5
WHOLE GRAINS AND EASY SIDES
Basic Recipes for Other Selected Whole Grains
Curry-Flavored Whole Wheat Couscous
Five-Spice Quinoa with Toasted Almonds
Roasted Cherry Tomato-Cilantro Salsa
Basic Recipes for Other Selected Whole Grains
Curry-Flavored Whole Wheat Couscous
Five-Spice Quinoa with Toasted Almonds
Roasted Cherry Tomato-Cilantro Salsa
I’M NOT EMBARRASSED to admit that I used to be a white rice elitist. The thought of brown rice was not the least bit enticing, and forget about other whole grains. That was before I tasted the addictive flavor of brown basmati rice and the deliciously nutty taste of quinoa, and now I can’t rave enough about whole wheat couscous. It may not be traditional to pair these grains with Asian dishes, but they complement them beautifully.
Asians have always relished grains and, according to custom, rice, noodles, or some form of grain makes up the bulk of the meal with vegetables, seafood, and meat dishes served as a garnish. Initially, this style of eating was foreign to me and I worried that I would gain weight. In fact, quite the opposite occurred: I not only lost weight, but I was less likely to become hungry between meals. (Among the many health-giving benefits of fiber in grains is that it satisfies your appetite and slows digestion.) For me, it initiated a new way of planning and eating meals that I still practice today with my family.
I am not alone. American cooks now are not only acknowledging the healthy benefits of whole grains, they are also finding that with a little creativity and by adding pungent spices, fresh herbs, and selected ethnic condiments, these foods can be transformed into sumptuous dishes that are excellent for weeknight meals and entertaining guests.
The selection of grains in supermarkets has never been more diverse or exciting. On your next visit, just take a look. The rice section alone is enormous, with most stores offering a choice of short- and long-grain varieties, wild rice, and different rice and grain blends. Personally, I prefer long-grain rices such as jasmine and basmati. Once cooked, they have a dry, fluffy texture and nutty flavor. Brown basmati takes longer to cook but is just as delicious. In addition, there’s quinoa (which takes on a nutty flavor once it has been sauteed in a little oil), regular couscous, and whole wheat couscous. These last staples might not traditionally be served with Asian-influenced dishes, but I think they are excellent for rounding out a meal. To save time and plan efficiently for future dinners, I usually make a large batch of whatever grain I am preparing. Once it’s cooked, I divide it up into smaller portions for freezing, then defrost a package prior to the meal to reheat briefly in the microwave or in a steamer.
As with grains, my “easy side” vegetable repertoire used to be pretty limited. Perhaps it reflected the paltry offerings in local supermarkets. But once I traveled to Asia and Europe and saw the exquisite offerings of vibrantly colored fresh fruits and vegetables available at open-air markets, I was inspired to create numerous dishes.
As I discovered, if you are cooking with superb-quality, seasonal vegetables fresh from the garden or farmers’ market, less is more. In many cases, just a sprinkling of chopped garlic or fresh ginger, a drop of virgin olive oil, a little balsamic or rice vinegar or wine, and a pinch of salt combined with high temperature roasting, grilling, or stir-frying intensifies the intrinsic flavors and often caramelizes the natural sugars.
Try making some Sake-Roasted Brussels Sprouts, Grilled Lemon-Soy Zucchini, or Seared Baby Bok Choy. These are ridiculously easy, fast, and simple dishes, yet you will never tire of them. I like to make a large batch at the beginning of the week and reheat a portion in a microwave, steam, or pan-fry on subsequent nights when I am pressed for time.
Other recipes in this chapter include pungently flavored slaws, pickles, and salsas. They are not only superb with soups and stews, but they are especially delicious paired with grilled foods where their tart and often fruity flavors provide a delectable counterpoint to the smokiness of the barbecue. Just try a mouthful of Asian Hot and Sour Slaw paired with Orange-Maple Salmon or Chunky Avocado Salsa with Mr. Jimmy’s Barbecued Chicken and I guarantee you will be hooked.
In addition to their delectable flavors, these dishes add color to the plate and a dose of good health to the body. Research has proven definitively that eating a variety of assorted fruits and vegetables can strengthen our immune system, reduce the risk of common diseases, increase our longevity, and help us lose weight. Since the recipes are so quick and easy, even the most harried cook can fit them into a busy schedule.