The Complete Whole Grains Cookbook
By Judith Finlayson
Betty Crocker Whole Grains
Easy Everyday Recipes
Wiley Publishing / 2007 / $19.95
This is a practical book that would be particularly useful to a novice cook who's trying to eat better. Pluses include a user-friendly explanation of how to decipher information about grains on supermarket labels; nutritional information with each recipe; and a heading that tells you how many whole-grain servings are in a serving of each recipe. The Savory Millet and Potato Stew we tried made a quick, basic, one-pot meal that was very low in fat.
kate.shatzkin@baltsun.com
Roasted Red-Pepper Risotto
Serves 6
1 tablespoon olive oil
1 onion, finely chopped
2 tablespoons diced pancetta (optional)
1/2 teaspoon sweet or hot paprika
1/4 teaspoon freshly ground black pepper
1/2 cup dry white wine or additional stock
1 cup water
2 cups reduced-sodium vegetable or chicken stock (divided use)
1 cup short-grain brown rice
3/4 cup diced roasted red peppers (about 2)
2 tablespoons freshly grated parmesan cheese
In a heavy saucepan with a tight-fitting lid, heat oil over medium heat for 30 seconds. Add onion and pancetta, if using, and cook, stirring until onion softens, about 3 minutes. Add paprika and black pepper and cook, stirring, for 1 minute.
Add wine and cook, stirring, until liquid evaporates, about 5 minutes. Add water and 1 1/2 cups stock and bring to a boil. Stir in rice and return to a boil. Reduce heat to low. Cover and simmer for 35 minutes.
Stir in red peppers and remaining stock. Simmer, uncovered, stirring occasionally, until liquid is absorbed and rice is tender, about 15 to 20 minutes. Remove from heat and stir in parmesan. Serve immediately.
Adapted from "The Complete Whole Grains Cookbook"
Per serving (without pancetta): 195 calories, 5 grams protein, 4 grams fat, 1 gram saturated fat, 34 grams carbohydrate, 2 grams fiber, 1 milligram cholesterol, 514 milligrams sodium