Okay, we're excited. It's less a little over two months until our new book comes out: GRAIN MAINS. All whole grain main courses. And we mean whole grains. No desserts, no side dishes. And no flours, no pasta. Or if there is a whole grain flour in a recipe, there's a "true" whole grain in there as well. It's the first book of its kind--moving whole grains to the center of the plate for breakfast, lunch, and dinner. (To get your copy, click here for amazon, here for Barnes & Noble, or here for indepedent booksellers.)
To celebrate, we thought we'd blog a simple, whole-grain recipe that's something of a lunch standard in our house. It's made with KAMUT, an organic brand of ancient khorasan wheat--and surely one of our favorite whole grains on the market. Kamut has a nutty, chewy pop; it's mild and sweet as well, a perfect foil to the tuna in this whole-grain rendition of lunch.
So let's get to it.