Table of Contents
DEDICATION
To my wife of 56 years, Charlee Lucille Coote Moore, I owe a unique distinction. She was instigator and director. Together we bought our first stone mill and connected with farmers. Charlee packaged by hand while I learned to mill with stones. Together, we established a simple, sustaining way of life. Now, they tell me we are an institution, with minimal packaging, wholesome whole grain goodness and markets around the globe. This business, nursed along at our kitchen table, is satisfying beyond our wildest dreams.
Bob Moore
Bobs Red Mill
To my mother, who taught me not only to cook, but to love to cook.
Miriam Backes
ACKNOWLEDGMENTS
Thanks first and foremost to my mother, Diana Harrismy constant, albeit long-distance, cooking companion. I never could have done this without you!
Thanks to the loves of my life, my husband, Matt, and our two sons, Oscar and Leo, for sharing my extravagant interest in food and constantly renewing my inspiration in the kitchen. And for chowing down on just about everything I ever cookeven when you began to fear Id put you on an all-quinoa diet!
Thanks to my dear friend and kitchen crony Karen Deaver, for contributing so much to the book, both in the form of her own great recipes and by giving so much assistance and encouragement in the thick of testing recipesand to her equally dear husband Steve, and sons Kolter and Julien, for tasting (and subsisting for weeks at a time on) all of the results.
Thanks to Melissa Backes, cherished friend of so many years and, as luck would have it, sister-in-law, for boundless support in all ways on all frontsand for being my gustatory and culinary soul mate. Should our luck hold out, may we jaw on and on about food to our dying day.
Thanks to all the family, friends, and neighbors who tasted both the winning efforts and the less successful experiments, test-drove recipes, and whose egg here and cup of milk there saved me endless trips back to the grocery storeespecially the Devine McLaughlins, Joy and Bill Backes, Amy Kelly and company, Dana Hindash, and Lauren Kopcow and Lisa Franzman.
To the recipe contributors: customers, chefs, restaurateurs, cooking teachers, cookbook authors, and friendsthis book is a testament to your dedication to good food. Our recipe contributors include home cooks as well as professional chefs and cookbook authors, omnivorous foodies as well as vegetarians and vegans, individuals contending with gluten intolerance and other medical issues, as well as nutritionists and other health professionals. From the legions of customers calling to offer their favorite recipes to the expert Bobs Red Mill staffers in the product development kitchen and the cooking school, every contributor has participated in the creation of this collection. Look for more about them in the recipe headnotes. Our gratitude especially to Dan Brophy, Mary Jo Carr, Leena Ezekiel, Carol Fenster, Amelia Hard, Ivy Manning, Isa Chandra Moskowitz and Terry Hope Romero, Sue OBrien, Lorna Sass, Pascal Sauton, Cory Schrieber, and the late Roy Pingo.
On behalf of everyone whos ever had the pleasure and benefit of cooking and eating meals made with Bobs Red Mill ingredients, deepest thanks to Bob and Charlee Moore for their unshakable commitment to health and quality. Thanks to all the good folks at Bobs Red Mill for all they do to bring such good food to so many people, and for providing me with boatloads of amazing Bobs Red Mill products to cook... and cook, and cook! To Lori Sobelson, for her invaluable help gathering so many wonderful recipes and her generosity in contributing a good number of her own brilliant dishes. To Chelsea Lincoln, for sharing recipes and whole grain lore and for diligently reviewing and refining every word of the book. To Dennis Gillam and Matt Cox, for their ideas, optimism, enthusiastic involvement, and transparent dedication to good business. To Sue Gordy, for endless assistance and encouragement at every turn. This book would not have been possible without you all.
Thanks to Diana von Glahn for giving me the opportunity to work on such a great project.
Thanks to Corinda Cook for her patience and the beautiful book design.
And thanks upon thousands to Kristen Green Wiewora, for being the best editor an editor-turned-writer could dare wish for, and then some.
FOREWORD
Back in the early days when Bobs Red Mill Natural Foods was a mom-and-pop store-front in Oregon City, any customer looking for guidance on cooking with this or that whole grain could simply walk up to Bob Moore, founder, or his wife Charlee and ask away. Charlee was the one with the answersits her passion for cooking with whole grains that led the Moores into the milling business. More often than not, shed send the customer off enlightened, not only with the low-down on cooking with wheat berries or oat groats or some other whole grain delight, but also with one of her recipes for a favorite bread or biscuit, salad or soup, pilaf or casserole, cake or cookie. Before long, back that same customer would come, ready to buy more whole grainsand to share personal recipes, usually a combination of old standbys reworked to incorporate healthier whole grains, traditional dishes from times and cultures where whole grains were the norm, and the occasional creation inspired by new whole grain foods and flavors.
And so it was that a collection of Bobs Red Mill family recipes came to be, growing as the business expanded from local to statewide to regional to national. Today, virtually every Bobs Red Mill package features at least one recipe, some from Charlees trove, others from customers and contest winners, plus more from professional recipe developers and company staff. In 2001, the launch of the Bobs Red Mill recipe database on www.bobsredmill.com made the collection available on the Internet. The database has proven very popular and continued to growwell over 1,000 recipes can now be found there.
With a line of 300-plus wholesome products available in virtually every grocery retailer and natural foods store in North America, Bobs Red Mill has gone a long way toward fulfilling the Moores founding dream and the companys guiding mission: to support the health and well-being of the community and build a strong foundation in whole grain nutrition across the nation. What better way to take the next step than to create an all-purpose resource that would make it easierand tastierthan ever for home cooks to incorporate a variety of healthful whole grains and other good foods into their daily repertoires?
So here it is: The
