Where Cooking Begins by Lalli Music Carla

Author:Lalli Music, Carla
Language: eng
Format: azw3
Publisher: Potter/Ten Speed/Harmony/Rodale
Published: 2019-03-18T16:00:00+00:00

Soaked? Stoked!

Whole grains and dried beans both benefit greatly from an overnight or all-day soak, so whenever you can plan ahead, cover them in cold water and let them hydrate. Soaked grains and beans cook faster and more evenly, which is reason enough to do it. The process also activates enzymes that make grains and beans easier to digest.

Grains and roasted squash with spicy buttermilk dressing

The base of this dish can be made with any whole grain, and you can use any vegetable that roasts well instead of the squash. In the fall and winter I do this with cauliflower steaks, thin cabbage wedges, and sweet potatoes that have been cut into planks. In the spring, it’s carrots, radishes, and baby turnips. In summer I’ll use thick slices of eggplant for the job, or I might grill wedges of romaine (instead of roasting). Fresh beefsteak tomatoes would be amazing, too—as long as you leave them raw.

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