| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Niger | Toohot04 | 4 | Servings |
INGREDIENTS
| 3 | T | Unsalted butter |
| 1 | c | Broken vermicelli |
| 1/2 | Onion, diced | |
| 6 | c | Chicken Stock, see * Note |
| or 6 cups water | ||
| 3 | c | Quinoa, organic if possible |
| 2 | T | Olive oil |
| 1 | Onion, peeled and julienned | |
| 4 | Garlic cloves, peeled and | |
| minced | ||
| 2 | t | Spanish paprika |
| 1 | t | Ground cumin |
| 4 | Bell peppers, red and | |
| yellow roasted peeled | ||
| seeded and julienned | ||
| 2 | Poblano chiles, roasted | |
| peeled | ||
| seeded and julienned | ||
| 1 | c | Chicken Stock, see * Note |
| 6 | Chorizo links |
INSTRUCTIONS
Note: See the White Chicken Stock and Brown Chicken Stock recipes which are included in this collection. Preheat grill or broiler. Make the quinoa by heating a medium sauce pot over moderate heat and melting butter. Add vermicelli and cook, stirring often, until pasta has turned golden-brown. Add onion and saute a few more minutes until onion is soft and begins to turn golden. Add Chicken Stock or water and bring to a boil and add quinoa. Return to a boil, then reduce to a simmer and cook, covered, 20 to 30 minutes or until the grains are soft in the center. Heat olive oil in a large sauce pot over medium heat. Add julienned onions and saute 3 to 5 minutes or until edges begin to turn golden color. Add garlic and cook an additional minute or two, stirring, then add paprika and cumin and cook 1 minute. Add julienned peppers, chiles and chicken stock and cook 10 to15 minutes or until mixture thickens. Adjust with salt and pepper. Meanwhile, grill the chorizo links about 8 to10 minutes over a moderately-hot fire or broiler, turning often until cooked through to the center. To serve, place chorizo on a bed of the quinoa pilaf and top with the pepper mixture. This recipe yields 4 to 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6186 broadcast 02-14-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-24-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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