| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | New Orleans | Grains | 8 | Servings |
INGREDIENTS
| 1 | tb | Olive oil |
| 4 | oz | Chicken livers; finely chopped |
| 1 | c | Chopped onion |
| 3/4 | c | Diced celery |
| 1/2 | c | Diced green bell pepper |
| 2 | tb | Chopped shallot |
| 1/2 | lb | Lean Canadian-style bacon; chopped |
| 2 | lg | Cloves garlic; minced |
| 1 | Bay leaf | |
| 3 | c | Quinoa; uncooked |
| 1/3 | c | Water |
| 1 | tb | Worcestershire sauce |
| 2 | ts | Emeril's Creole Seasoning |
| 1/4 | ts | Hot sauce |
| 27 1/2 | oz | No-salt-added chicken broth; (2 cans) |
| 1/2 | c | Sliced green onions |
INSTRUCTIONS
Heat olive oil in a large saucepan over medium-low heat. Add chicken livers, and saute. 4 minutes or until done. Add onion and next 6 ingredients; saute. 3 minutes or until vegetables are crisp-tender. Add quinoa, and cook 2 minutes, stirring constantly. Add 1/3 cup water and next 4 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes or until liquid is absorbed, stirring occasionally. Remove from heat; discard bay leaf, and stir in sliced green onions. Yield: 8 cups (serving size: 1 cup). NOTES : You'll find the grain quinoa (KEEN-wah) next to the rice at your supermarket. Posted to Digest eat-lf.v097.n026 by Patrick & Sarah Gruenwald <sitm@ekx.infi.net> on Nov 25, 1996.
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