| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 1 |
sm |
Onion,; chopped |
| 1/4 |
ts |
Curry powder |
| 2 |
sm |
Carrots, peeled and chopped; (about 1/2 cup) |
| 1 2/3 |
c |
Fresh or canned chicken stock or broth |
| 2/3 |
c |
Quinoa,; rinsed and drained |
| 1/4 |
ts |
Ground cumin |
|
|
Salt and freshly-ground black pepper |
|
|
Chopped fresh parsley, for garnish |
INSTRUCTIONS
Melt butter in a saucepan over medium-low heat. Add onion, curry powder and
carrots and cook 5 minutes. Stir in 2/3 cup of chicken stock. Bring to
boil. Reduce heat to medium-low and cook, covered, 20 minutes. Remove
vegetables from pan with a slotted spoon and puree in a food processor or
blender. Return to pan, add remaining stock, and bring to a boil. Stir in
quinoa, reduce heat, and simmer, covered, over medium-low heat until quinoa
is tender, 12 to 15 minutes. Stir in cumin and season to taste with salt
and pepper. Sprinkle with parsley.~
Yield: 4 servings
Recipe By :NATHALIE DUPREE SHOW#ND13
Posted to MC-Recipe Digest V1 #301
Date: Thu, 14 Nov 1996 07:43:50 -0500
From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“Sin: it seemed like a good idea at the time”