Three years ago cookbook author Lorna Sass saw the need for a comprehensive guide to cooking and eating Whole Grains which led her to write the James Beard award winning book Whole Grains Every Day, Every Way. 

Now, many people (including myself) are incorporating even more whole grains into their diets the new dilemma seems to be finding the time; brown rice takes too long to cook as do steel-cut oats. To help with this challenge Lorna Sass has written Whole Grains for Busy People.  Still committed to introducing people to the wide variety of whole grains that are now available, in this book she shows us a few short cuts and new products that make achieving this goal that much easier. 

During a recent conversation we had with Ms. Sass we asked her what new things she learned about Whole Grains since writing her first book. She said the most surprising to her was that convenience products like instant brown rice can be quite tasty and still good for you, if prepared properly.

In this book Ms. Sass uses things like Barley Flakes, Toasted Buckwheat (Kasha), Farro, Whole Wheat Couscous, Bulgar, Hominy, Instant Brown Rice, and many other quick cooking grains to create flavorful dishes. She offers recipes and ideas for everything from soup to dessert that will work for your busiest weeknight dinner.  If you haven't already increased the amount of whole grains in your diet this book will offer just the motivation that you need to do it.

Shortly after seeing an episode of Top Chef where they were challenged to come up with an original dish using rolled oats I was inspired to try Lorna's Oat-Crusted Turkey Cutlets (recipe below).  I asked Ms. Sass if her book was the inspiration for that challenge on Top Chef, but sadly it was not.

One great thing that this book made me discover is that I was actually eating a lot more whole grains than I realized.  For example, I had long ago switched to Whole Wheat Flour Tortillas and I was thrilled to find Lorna's recipe for the Bean-Chorizo Tortilla Stack (recipe below) using whole wheat tortillas.

A last thing to note, some of the items used in this book still aren't readily available in most mainstream supermarkets. If you don't live near a Whole Foods or Trader Joe's the book has a listing of mail order and internet sources to choose from.

Curious what Ms Sass is up to next?  We were.  We asked her what her next project would be, but she declined to tell us so that information remains top secret.  However, you can always keep up with her through her website.

Oat-Crusted Turkey Cutlets with Gingered Cranberry Relish

Reprinted from Whole Grains for Busy People by Lorna Sass.  Copyright (c)
2008.  Published by Clarkson Potter/Publishers, a division of Random House,
Inc.

Oatmeal makes a crisp, tasty coating for turkey. In addition to adding oaty flavor and texture, the coating keeps the turkey moist. The cutlets make a dandy dinner accompanied by a baked sweet potato and vegetable-or try the Quinoa-Creamed Spinach (page 149). Although turkey always seems to suggest Thanksgiving, these cutlets are lovely year-round.

If you haven't yet tried using coconut oil for frying, I hope you will give it a chance. You will be amazed at the golden crust it produces without any trace of oiliness. My favorite brand is Omega Nutrition.

Serves 4

• 4 turkey cutlets (about 4 ounces each)
• Salt and freshly ground black pepper
• ¹?3 cup whole-wheat flour
• 1 cup oatmeal (old­fashioned rolled ­oats)
• 2 teaspoons dried mint leaves
• Grated zest of 1 large lemon, plus additional lemon zest for serving
• 1 large egg
• 1 to 2 tablespoons coconut or safflower oil
• Gingered Cranberry Relish (recipe follows)

Speed Tip: The cranberry relish is quite yummy but entirely optional-a purchased favorite makes a great stand-in, too.

Season the cutlets well on both sides with salt and pepper.

On one plate, scatter the flour. On another plate, blend the oatmeal, mint, and lemon zest. Beat the egg in a wide, shallow bowl.

Dredge each cutlet on both sides in the flour. Shake off any excess and then coat both sides with egg. Finally, coat both sides with the oat mixture, taking care to cover empty spots by pressing the oatmeal into place.

Heat 1 tablespoon of the oil in a heavy 12-inch skillet. Fry the cutlets until lightly browned and crusty on the first side, 1½ to 2 minutes. Flip and brown the second side, ½ to 1 minute. Add more oil if needed. If the cutlets are not cooked through and the coating threatens to burn, turn off the heat, cover, and let sit in the residual heat until done.

Serve with a generous portion of Gingered Cranberry Relish beside each cutlet, and pass the remaining relish in a bowl at the table.

Gingered Cranberry Relish

Reprinted from Whole Grains for Busy People by Lorna Sass.  Copyright (c)
2008.  Published by Clarkson Potter/Publishers, a division of Random House,
Inc.

It's so easy to make this cranberry relish; the entire process takes under 15 minutes. I've avoided using refined sugar by cooking the cranberries in orange juice concentrate and adding raisins. Crystallized ginger gives the relish its memorable zing. Leftovers are terrific on turkey sandwiches.

Makes about 3½ cups

• 3 tablespoons frozen orange juice concentrate
• 1 pound (about 4 cups) fresh cranberries, picked over and rinsed
• ½ cup raisins
• ¹?3 cup plus 2 tablespoons coarsely chopped crystallized ginger
• Grated zest of 1 large orange
• Honey (optional)
• 1 cup pecans, toasted

Blend the orange concentrate into ½ cup water in a heavy-bottomed 3-quart pot. Set over high heat. Add the cranberries, raisins, and 1/3 cup ginger.

When the liquid starts to boil, lower the heat slightly and boil uncovered, stirring occasionally, until most of the cranberries pop and the mixture thickens, 5 to 7 minutes.

Transfer the mixture to a serving bowl or glass storage container. Stir in the remaining 2 tablespoons of crystallized ginger, the orange zest, and honey to taste (if using). When the mixture has cooled, stir in the pecans. The relish can be chilled until needed, or for up to 10 days. Serve at room temperature.

Bean-Chorizo Tortilla Stack

Reprinted from Whole Grains for Busy People by Lorna Sass.  Copyright (c)
2008.  Published by Clarkson Potter/Publishers, a division of Random House,
Inc.

Use readily available whole­grain tortillas to assemble a fetching layered casserole that combines the ingredients of Mexican and Spanish kitchens. For advice on selecting tortillas, see page 28.

Serves 4

• 1 teaspoon olive oil
• 4 whole­-­grain tortillas, about 10 inches in diameter
• 1 can (15 ounces) black beans, drained and rinsed
• ½ cup finely chopped dry-cured chorizo
• ½ cup pimento­stuffed olives, coarsely chopped
• 1½ cups frozen corn
• 1½ cups shredded Monterey pepper Jack cheese
• 1½ cups chunky salsa
• 1 tablespoon chopped fresh cilantro

Set rack in the middle of the oven, and preheat the oven to 400°F. Brush the oil on the bottom and sides of a 10­-­inch pie plate or equivalent covered ovenproof baking dish.

If one tortilla is larger than the others, set it aside to use on the top. Set 2 tortillas in the bottom of the pie plate. Distribute half the beans, chorizo, olives, and corn, and ½ cup of the cheese on the tortilla. Drop ½ cup of the salsa in spoonfuls on top.

Set a tortilla over the mixture, and make a second layer with the remaining beans, chorizo, olives, and corn. Distribute ½ cup cheese and salsa on top.

Set the last, largest tortilla in place. Spread the remaining ½ cup salsa on top. Spray or brush a piece of foil lightly with oil to prevent sticking. Cover the pie plate tightly with foil.

Bake for 15 minutes. Remove the foil. Sprinkle the remaining ½ cup cheese over the salsa. Continue baking until the cheese is melted and the casserole is heated through to the center, 10 to 20 minutes longer.

Sprinkle the cilantro on top. Let rest for 5 minutes before cutting into quarters. Use a spatula to transfer onto plates.

Other Ideas
-  Serve with a dollop of sour cream on top of each portion.
-  Instead of dry­-­cured chorizo, use fully cooked chorizo sausage. Increase the amount to 1 cup.
-  Use ripe black olives instead of green.

About  Whole Grains for Busy People

Lorna shares 125 tempting recipes that focus exclusively on quick-cooking whole grains—those that take 30 minutes or less to cook—and on the array of whole-grain products that are now easily found in grocery stores, from tortillas to pastas. Boost the nutrition of any meal with tasty, flavor-packed dishes such as Oat-Crusted Turkey Cutlets with Gingered Cranberry Relish; Barley with Mushrooms, Beef, and Dill Sour Cream; and Bulgur Salad with Tuna, Olives, and Feta. Even sweets get a healthy makeover with whole-grain ingredients so that anyone can feel good about indulging in treats such as Orange-Scented Chocolate Chip Cookies, Peach Blueberry Crumble, or Chocolate Pudding Pie.

Available at Amazon.com

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