This book has been kicking around our offices for a long while, yet I didn’t lay eyes on it until I saw a great tweet from Maria Speck (@MariaSpeck) about some fabulous recipe or another that was contained in this beautiful book. Ancient Grains for Modern Meals should be billed as a Bob’s Red Mill companion piece. After all, we sell most of these grains and folks are always looking for recipes.
Ancient grains have seen a revival over the last few years- with quinoa blazing the trail. Some of these grains can be pretty challenging to use if you’re not sure where you’re going with them. Thankfully, this book is full to the brim with delicious recipes for all sorts of ancient grains. In fact, the cover photo is so luscious that Bob took our single copy and never brought it back. That’s always a good sign around here.
Maria was kind enough to share a recipe with you and has offered to let us giveaway a single copy of her book (details to follow the recipe). When I post the winner, we’ll have another recipe to share. The book is available in most book stores and online at amazon.com. We’ll also begin selling this book on our website this fall.
We recommend “liking” this book on Facebook for updates and recipes from Maria.
Lemon Quinoa with Currants, Dill and Zucchini
Serves 4 to 6
- 1 tablespoon extra-virgin olive oil
- 1 cup chopped green onions (about 6)
- 3/4 teaspoon fine sea salt
- 1 cup quinoa, well rinsed and drained*
- 2 cups water
- 1/2 cup dried currants
- 1 lemon
- 2 cups shredded zucchini (about 2 small)
- 4 tablespoons toasted sesame seeds (see page 37)
- 4 tablespoons chopped fresh dill
- 1/4 teaspoon freshly ground pepper
1 To make the quinoa, heat the olive oil in a medium saucepan over medium heat. Add the green onions (the oil might splatter!) and 1/4 teaspoon of the salt and cook, stirring frequently, until the dark green parts wilt but do not turn brown, about 2 minutes. Add the quinoa and cook, stirring occasionally, until the grains start to crackle and turn dry, about 3 minutes. Add the water, the currants, and the remaining 1/2 teaspoon salt; bring to a boil. Decrease the heat to maintain a simmer, cover, and cook until the water is absorbed, 15 to 20 minutes.
2 Meanwhile, finely grate the zest of the lemon until you have 1 teaspoonful, and then squeeze the lemon until you have 2 tablespoons juice.
3 To finish, remove the pan from the heat. Stir the zucchini, lemon juice and zest, 2 tablespoons of the sesame seeds, 2 tablespoons of the dill, and the pepper into the quinoa. Taste and adjust for salt and pepper. Cover and let sit for 3 minutes.
4 Transfer the quinoa to a serving bowl, sprinkle with the remaining 2 tablespoons each of sesame seeds and dill, and serve.
to vary it: For an Italian-inspired side, replace the sesame seeds with toasted pine nuts, use chopped fresh basil instead of dill, and omit the lemon juice.
*If you use Bob’s Red Mill quinoa, you do not need to rinse.
Reprinted with permission from Ancient Grains for Modern Meals by Maria Speck, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.
Want to win a copy??
Here’s what you have to do. It’s not hard, but it’s required. Leave a comment here on the blog telling me which ancient grain intrigues you the most. A quick google search can tell you which grains are considered ancient.
I’ll pick a random winner from all who enter by 11:59 pm on 09/06/11.