| 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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