dear cooks,

Thanks to the low-carb movement and the updated USDA food pyramid, we all know we should be eating more whole grains (the “good carbs”). But what exactly are whole grains? And how can we make them not only what we should eat, but what we really want to eat? In Whole Grains Every Day, Every Way, bestselling cookbook author Lorna Sass demystifies whole grains with a thorough grain-by-grain primer, followed by more than 150 irresistible recipes.

In this extensive guide to the wide range of fantastic whole grains available—many of which are gluten-free—Sass introduces home cooks to dozens of grains through her boldly flavored, contemporary recipes that will truly change the way you cook. Covering soups, salads, main courses, and side dishes all the way to quick breads, cookies, and desserts, plus a groundbreaking section on whole-grain baking outlining tempting, healthy options, Whole Grains Every Day, Every Way will delight carnivores and vegetarians alike.

Sass’s recipe for Amaranth, Quinoa, and Corn Chowder has quickly become a Clarkson Potter staff favorite. Try this recipe and perhaps you'll discover a new way to have a healthy diet.

Ingredients indigenous to the New World, such as amaranth, quinoa, and corn, taste good together.

In this soup, the amaranth and quinoa add substance and a subtle flavor that complements the more familiar taste of sweet corn.

Serves 6
Ingredients

• 3 tablespoons unsalted butter
• 1 1/2 cups finely chopped leeks (white and light green parts)
• 1 cup finely diced celery (remove “strings” by peeling celery before dicing)
• 1/2 cup finely diced red bell pepper
• 1/4 teaspoon salt; plus more to taste
• 1/4 cup amaranth
• 1/2 cup ivory quinoa, thoroughly rinsed
• 1/4 teaspoon dried thyme
• 4 cups fresh or thawed frozen corn kernels
• 1 cup whole milk
• 2 tablespoons minced fresh flat-leaf parsley

In a large, heavy pot, melt 2 tablespoons of the butter over medium-high heat. Stir in the leeks, celery, red bell pepper, and 1/4 teaspoon salt. Cook, stirring frequently, until the vegetables are soft, about 5 minutes.

Stir in the amaranth and 3 cups of water. Bring to a boil over high heat. Stir in the quinoa and thyme. Return to a boil. Reduce the heat slightly and cook at a gentle boil, partially covered, for 10 minutes.

Meanwhile, in a blender or food processor, puree 3 cups of the corn kernels with 1 cup of water. When the quinoa has cooked for 10 minutes, stir the corn puree and the remaining corn kernels into the soup. Add salt to taste. Reduce the heat and simmer until the quinoa and amaranth are tender, 3 to 5 more minutes. When the quinoa is done, there will be no starchy white dot in the center of each grain, and some of the germs’ “tails” may unfurl and float freely. On close inspection, the amaranth will look like tiny opaque bubbles floating on the surface.

Stir in the milk and remaining tablespoon of butter. Add more salt, if needed. Divide into portions and garnish each with a little parsley.

NOTE: The soup thickens on standing; thin as needed with additional milk, and add salt to taste.

Variations

• For dots of color, use 2 tablespoons of red quinoa and a scant 1/2 cup ivory quinoa. Add the red quinoa when you add the amaranth.
• Use half-and-half or heavy cream instead of milk.
• Use dried tarragon instead of thyme.

Shrimp, Corn, and Quinoa Soup
Instead of water, use 4 cups of fish or clam broth. Use oregano instead of the thyme. Once the quinoa is tender, add 1/2 pound peeled small shrimp. Cook until the shrimp turn pink, about 1 minute. Omit the milk.

happy cooking!

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