I checked out Lorna Sass's Whole Grains Every Day, Every Way from the library last week, and have finally had a chance to get into the book and get cooking!
I made "Brown and Wehani Rice Casserole with Tomates and Feta," except that I couldn't find Wehani rice at Mississippi Market, so I used Bhutanese red rice. We enjoyed some Mediterranean-marinaded tofu and veggies on the side for dinner tonight:
SO deliciously tasty! The only adjustment I'd make to the recipe is omitting the added salt next time -- the feta and olives bring plenty of savoriness to the party! Yum!
I also made "Granola Revisited."
Not a "weeknight" granola recipe, since it takes about an hour and a half in the oven, but definitely the best granola I've made to date. The long roasting time at a low oven temperature guarantees perfectly toasted oats! Delicious!
And, here's something that made me laugh today:
Other than the recipe for fruit crisp, I pull Joy of Cooking off my shelf most often to serve as a tofu weight. I'm guessing that's not what Irma had in mind when she put the book together, but, well, there you go. Made me chuckle!