I first met the folks from Bob’s Red Mill over a decade ago at one of the early Whole Grains Council conferences. They were definitely passionate about their grain products – ones that were very uncommon in those days. But when I returned home, packages of Bob’s Red Mill were nowhere to be found. They slowly started appearing in specialty shops only but now, thankfully, they can be found almost everywhere.
As a result, local supermarkets now offer more varieties of whole grain products than ever before. In fact, in many supermarkets across Canada, they may be the only source of whole grain whole wheat flour available as most common national brands are not whole grain.
But back to Bob’s Red Mill – producing a cookbook was a natural next step. And considering the assortment of grains in their repertoire, making it gluten-free made sense. The book is packed with 281 whole grain recipes plus information on how to cook all kinds of grains such as teff, millet, amaranth and more. It’s not only a boon for those on a gluten-free diet but also for anyone who wants to explore the world of many ancient grains.
Here’s a sampling from Bob’s Red Mill Everyday Gluten-Free Cookbook by Camilla V Saulsbury, 2015 © http://www.robertrose.ca Reprinted with publisher permission. Available where books are sold.
Hoisin Chicken and Chard with Chili Garlic Quinoa
Makes 4 servings
1 tbsp olive oil
1 large red bell pepper, thinly sliced
1 lb boneless skinless chicken breasts, cut into thin strips
3 tbsp minced gingerroot
1 large bunch red Swiss chard, tough stems and center ribs removed, leaves thinly sliced crosswise (about 5 cups), divided
1⁄4 cup hoisin sauce
2 tbsp water
1 tbsp Asian chili-garlic sauce
3 cups hot cooked quinoa
1⁄3 cup lightly salted roasted cashews, coarsely chopped
1. In a large skillet, heat oil over medium-high heat. Add red pepper and cook, stirring, for 5 to 6 minutes or until slightly softened. Add chicken and ginger; cook, stirring, for 2 minutes.
2. Add half the Swiss chard, hoisin sauce and water; cook, stirring, for 2 to 3 minutes or until Swiss chard is wilted. Add the remaining Swiss chard and cook, stirring, for 1 to 2 minutes or until Swiss chard is wilted and chicken is no longer pink inside.
3. Stir chili-garlic sauce into hot quinoa. Divide quinoa mixture among four bowls and top with chicken mixture. Sprinkle with cashews.
Hot cooked amaranth, millet, brown rice or sorghum can be used in place of the quinoa.
Nutrition information per serving
• Calories: 479
• Protein: 38 grams
• Fat: 14 grams
• Saturated fat: 2 grams
• Carbohydrate: 50 grams
• Dietary fibre: 10 grams
• Sodium: 525 milligrams