Grains: Rice and Quinoa

Grains have been cultivated through out the world for centuries. They are packed with concentrated goodness and are an important source of the complex carbohydrates, protein, vitamins, and minerals that we all need.

For the purpose of this cookbook, I will be focusing on rice and quinoa. Rice was the nutritious and flavorful staple of Silk Road cuisine, while quinoa, a nutrition powerhouse, was a dietary cornerstone in remote parts of South America until its introduction to the rest of the world in the 1980s. Both are gluten free.