New Recipe of the Week: Quinoa Pilaf
I've been wanting to try quinoa for some time as it's incredibly good for you, and I'm happy to report that we found a delicious way to eat it!
Quinoa Pilaf
(from The Joy of Cooking)
Heat in large saucepan over medium low heat:
1-2 T butter or vegetable oil (I used butter)
If desired, add and cook, stirring until softened, about 2 minutes:
1 garlic clove, minced, or 2 T minced shallot or onion (I used garlic)
Add and cook, stirring until toasted and golden, about 3 minutes:
1 c rinsed and drained quinoa (you MUST rinse it well to ensure that it won't be bitter)
Stir in:
2 c boiling water or chicken broth
1/2 t salt
Cook over low heat, covered, until the quinoa is tender and the liquid is absorbed, about 17 minutes. Let stand covered, for 5 minutes. Fluff before serving.
Results: Yummy!
To do differently: I still added half the salt, even though the bullion I used was salty, so next time I wouldn't add any extra salt.
What I did differently: I actually followed a recipe without changing it...shocking!
Make again? For sure!
Quinoa Pilaf
(from The Joy of Cooking)
Heat in large saucepan over medium low heat:
1-2 T butter or vegetable oil (I used butter)
If desired, add and cook, stirring until softened, about 2 minutes:
1 garlic clove, minced, or 2 T minced shallot or onion (I used garlic)
Add and cook, stirring until toasted and golden, about 3 minutes:
1 c rinsed and drained quinoa (you MUST rinse it well to ensure that it won't be bitter)
Stir in:
2 c boiling water or chicken broth
1/2 t salt
Cook over low heat, covered, until the quinoa is tender and the liquid is absorbed, about 17 minutes. Let stand covered, for 5 minutes. Fluff before serving.
Results: Yummy!
To do differently: I still added half the salt, even though the bullion I used was salty, so next time I wouldn't add any extra salt.
What I did differently: I actually followed a recipe without changing it...shocking!
Make again? For sure!
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