Rice & Grains

The tamales can be made through step 4 up to a month in advance and frozen; steam directly from the freezer (cooking time will be longer—follow recipe directions to check for doneness).

With all the emphasis on French and Italian rustic breads these days, it is easy to overlook the fact that the real center of the bread and pastry universe for hundreds of years was Vienna. Most of the great French breads that we love today, including baguettes, croissants, and even puff pastry, came to France a couple hundred years ago via the Austro-Hungarian empire, where they found a hungry audience willing to support these Austrian (which included Polish) bakers. Nowadays, the main distinction in American (and even European) bakeries between French, Italian, and Vienna breads, is the presence of a few enrichments in the latter. A little added sugar and malt causes the crust to brown faster, and a small amount of butter or shortening tenderizes the dough by coating and “shortening” the gluten strands. The shape, as with all culturally based bread, is determined by the baker based on function, but we usually think of Vienna bread as typically twelve inches long and weighing one pound. It is often scored down the middle to make a nice “ear,” but does not have quite as hard a crust nor as open a crumb as French bread. This dough makes exceptional pistolets (torpedo rolls), similar to the hoagie rolls made from the Italian bread on page 172, and it can be baked in loaf pans for excellent sandwich loaves. One of the best applications for this dough is to make Dutch crunch bread, as discussed on page 264.

I am always exploring the multigrain genre in a never-ending quest for better and better ways to deliver nutritious bread in a delicious package. Adapting some of the advanced concepts we’ve discussed, such as the soaker technique, to activate enzymes and break out natural sugars seems a natural progression. This is a variation of perhaps my best-known bread, struan, whose flavor in the original version I thought impossible to top. This version preserves that flavor and opens up possibilities for grain variations not possible with the direct-dough technique of the original struan, as described in Brother Juniper’s Bread Book and Bread Upon the Waters. Substituting, for instance, millet, quinoa, amaranth, or buckwheat for the corn or oats (or simply adding them to the blend) can be accomplished with the soaker method without pre-cooking those grains. I say this with the confidence born of hundreds of customer testimonials: this bread and its variations make the best toast in the world. Because it is sweetened with both honey and brown sugar, it caramelizes quickly, both while baking and especially when toasting. The many grains hold moisture so that, while the slices crisp up when toasted, they also retain a moist sweetness. The flavors marry extremely well with mayonnaise-based sandwich fillings, such as egg salad, tuna salad, chicken salad, and BLTs. I nearly always top the loaves with poppy seeds because they add a complementary appearance and taste and look more attractive than, say, sesame seeds. The dough can be formed into rolls and freestanding loaves for specific applications, but I believe that the most perfect use of this bread is either for sandwiches or toast (or even better, toasted sandwiches).

When you’ve had enough sandwiches made of leftover turkey, try this colorful stir-fry.

Yogurt in meat loaf? Plain yogurt not only provides potassium but also is a great way to keep meat loaf moist.

Full of healthy ingredients, this wonderfully comforting almond-topped casserole will wow even spinach-phobes.

¡Delicioso! is what you’ll be saying after you’ve enjoyed this Spanish-influenced one-dish meal.

While the pork roasts in its herb-enhanced Dijon glaze, you can prepare the brown rice flavored with orange marmalade that accompanies it. Steam some broccoli to serve on the side.

Unlike many other stews, this one is quick enough for a weeknight. By the time instant brown rice finishes cooking, the stew is just about ready, too.

When the leaves start to change color, prepare this earthy dish of seared chicken breasts topped with a sauce made of blackberries, balsamic vinegar, and a hint of brown sugar and lemon zest.

Crisply cooked yellow summer squash, green peas, and onion play deliciously off farro’s earthy flavor.

Vegetables get plenty of smoky flavor when you grill them, so there’s no need to reach for the salt shaker. Feel free to pop some other vegetables, such as yellow squash and mushrooms, onto the grill, too.

A blend of lentils, brown rice, winter squash, and aromatic vegetables, this dish is easy to prepare on the stovetop or in a slow cooker.

This vegetarian take on a classic uses brown rice instead of white, cannellini beans instead of ground beef, and an herby wine vinegar mixture instead of tomato sauce to fill roasted bell pepper halves.

As these patties cook, the mozzarella cheese browns and creates a deliciously crisp crust. Prepare the sauce while the patties chill and let it stand at room temperature so the flavors blend.

The delicate crunch of snow peas and the burst of flavor from lemon zest add interesting surprises to this creamy dish.

Colorful and quick, this stir-fry is tossed in hoisin sauce and toasted sesame oil, then served over brown rice and garnished with chopped nuts.

This recipe offers powerful nutrition, plus a pleasing mix of colors, shapes, and textures.

Stir-fry fresh albacore tuna, plump sugar snap peas, and thin slices of green onions, carrot, and red bell pepper, then serve over brown rice.