<<Disclaimer:  Verify this information before applying it to your situation.>>

Here's an interesting cookbook I tripped across in the library today. It's
called =The Versatile Grain and the Elegant Bean= (by Sheryl and Mel
London, Simon and Schuster, c1992, $27.50 in hardback, 532 pages).

It covers many grains, both those on and off list. Of those we can have
there are: amaranth, buckwheat, corn, millet, oats, quinoa, rice, teff, and
wild rice. It covers sprouting and grinding your own grains, and has
numerous recipes. Sure, some of them have wheat flour but many don't. How
about: popped amaranth ("a toasted, nutty flavor"); savory white turnip and
amaranth pancakes; whole buckwheat groats with lemon; red peppers and sweet
marjoram; breast of veal stuffed with kasha; masa harina and shrimp
beignets; double corn spoon bread with okra and tomatoes; lots of polenta
recipes; sweet multicolored peppers stuffed with ground lamb, peas, millet
and mint; fresh herb and millet salad with tomatoes; hazelnut and millet
pilaf with apples and thyme; roasted chicken with quinoa and mixed fruit
stuffing; baked miniature pumpkins filled with quinoa, apple and fig
custard; steamed glutinous rice rolls filled with shrimp, scallions and
black sesame seeds; old fashioned fresh herbed tomato and rice soup; teff
orange puffs; wild and tame mushroom soup with wild rice and madeira.

Well, you get the idea. Some pretty exotic but tasty-sounding dishes.

Half the book is devoted to beans, from plain to fancy.

There's an extensive mail order listing in the back, too.

(My recommendation: get it from your library or on inter-library loan.)

Linda Blanchard
[log in to unmask]
Midland TX