| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Essnce04 |
4 |
servings |
INGREDIENTS
| 1 |
c |
Quinoa |
| 1 |
tb |
Vegetable oil |
| 2 |
tb |
Chopped onion |
| 2 |
tb |
Chopped mushrooms |
| 1 |
tb |
Chopped green pepper |
| 1 |
tb |
Chopped celery |
|
|
Bayou Blast – {Emeril.s Creole Seasoning}; see * Note |
| 8 |
oz |
Chicken livers; trimmed and chopped |
| 2 |
c |
Chicken stock; maybe less |
|
|
Chopped parsley; for garnish |
|
|
Chopped scallions; for garnish |
INSTRUCTIONS
* Note: See the .Bayou Blast - {Emeril.s Creole Seasoning}. recipe which is
included in this collection.
Rinse quinoa in running water and drain as much water as possible. Heat a
saute pan over high heat, add quinoa and toast grains, breaking them up
with a wooden spoon, until dry and fragrant, about 3 minutes. In a large
saucepan heat oil, add chopped onions, mushrooms, green peppers, celery,
Bayou Blast and cook, tossing and stirring often, until tender, 5 minutes.
Add liver and toss to coat with vegetables and their juices. Stir in stock
and toasted quinoa. Bring to a boil, cover and reduce heat to very low.
Simmer until grain is tender, about 15 minutes. Taste and adjust
seasonings, if necessary. Serve garnished with parsley and scallions. This
recipe yields about 3 cups or 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-108 broadcast 01-03-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
02-15-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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