Simply Ancient Grains Book Giveaway

A few years ago I became friends with Maria Speck. At the time she was preparing her first cookbook, award-winning Ancient Grains for Modern Meals. For many, this was an introduction to grains such as farro, barley, wheat berries and kamut.

This food group has become so popular, Maria has answered demands for more ancient grains in her second book titled, Simply Ancient Grains. In this book, Maria gives us more of these healthy and nutritious grains and introduces us to dishes using black rice, freekah and of course, quinoa. Maria introduces a two-step method for cooking ancient grains, making these dishes easy to prepare and family-friendly.

Now you have a chance to win a copy of this cookbook. Just leave a comment as to what healthy choices you have introduced to your household. I will use a random number generator to pick a winner.

(deadline to enter is Dec.13, 2015 midnight, winner to be selected Dec.14th via random draw, residents of Canada and the U.S. eligible only)

In the meantime, enjoy this recipe that Maria has shared and she encourages you to try.

Burgundy Bulgur with Blueberries and Orange Blossom Water
(SERVES 4)

Of all of the grains in my pantry, intensely nutty bulgur is my go-to choice during the week. The fiber-rich grain is pleasing in a humble way yet speedy and unfussy. One morning, I tossed in all the color I could find in my kitchen to paint my bulgur a deep reddish-blue hue. This recipe gives you two splashy breakfast variations: Unsweetened cranberry juice creates an intense burst of tanginess and a stunning dark fuchsia in your bowl in which the blueberries stand out like jewels. Pomegranate juice lets you start your day on a naturally sweeter note, with a deep burgundy hue—one is as delightful as the other. As an added benefit, this breakfast is an antioxidant powerhouse. If you have orange blossom water in your cupboard, here its fleeting floral and bittersweet scent is a boon.

BULGUR

2 cups unsweetened pomegranate juice

1 cup medium-coarse bulgur

1⁄4 cup dried cranberries

1⁄2 teaspoon vanilla extract

1 1⁄2 cups fresh or frozen blueberries (no need to defrost if using frozen)

1 teaspoon honey, or more as needed

1 teaspoon finely grated orange zest

1⁄2 to 1 teaspoon orange blossom water, or more as needed (optional)

TO FINISH

1 cup whole or low-fat Greek yogurt

1 tablespoon honey, or more as needed

1⁄4 cup pomegranate seeds (from about 1⁄2 small fruit) or blueberries, for garnish

To make the bulgur, add the pomegranate juice, bulgur, cranberries, and vanilla to a heavy 3- or 4-quart saucepan and bring to a boil, stirring once or twice. Decrease the heat to maintain a simmer, cover, and cook for 10 minutes. Stir in the blueberries and honey and continue to simmer until the berries are warmed through, about 2 minutes. Gently stir in the zest and the orange blossom water. Taste and adjust with a bit more honey and orange blossom water if you like.

Meanwhile, add the Greek yogurt and the 1 tablespoon honey to a small bowl and beat until smooth.

To finish, divide the bulgur between four bowls. Top each with 1⁄4 cup of yogurt and garnish with pomegranate seeds. Drizzle with more honey if you like. Serve warm.

Notes:

If you are new to orange blossom water, start with a little to acquaint yourself.

Leftovers reheat in the microwave—about 1 1⁄2 minutes on high per serving, stirring once in between.

GLUTEN-FREE Use quinoa, preferably red for a visual treat, instead of bulgur, and cook for 18 to 20 minutes.

VARIATION Use cranberry (instead of pomegranate) juice and 1 to 2 tablespoons honey (instead of 1 teaspoon) for the bulgur, and whole milk or part-skim ricotta (instead of Greek yogurt) to finish.

SHORT BIO: Maria Speck is the award-winning author of the new Simply Ancient Grains and Ancient Grains for Modern Meals (both by Ten Speed Press). Maria’s first cookbook won multiple awards, among them the coveted Julia Child Award from the International Association of Culinary Professionals (IACP), as well as a Gourmand Award. Both the New York Times and the Washington Post named Ancient Grains a top cookbook, and Cooking Light magazine included it among the 100 best cookbooks of the past 25 years.

 Raised in Greece and Germany, Maria has a lifelong passion for whole grains. She is a veteran journalist and food writer, and has contributed to Gourmet, Eating Well, Saveur, and Gastronomica, among many other publications. Follow her on Instagram @mariaspeck, or visit: www.MariaSpeck.com.

Reprinted with permission from Simply Ancient Grains by Maria Speck, copyright (c) 2015. Published by Ten Speed Press, a division of Penguin Random House, Inc. Photography (c) 2015 by Erin Kunkel.

© 2015,
Peter Minakis
. All rights reserved.