CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Dairy |
|
Vegetables |
1 |
Servings |
INGREDIENTS
4 |
c |
Water |
1/2 |
c |
Quinoa — (rinsed) |
1 |
c |
Potato, cubed — white |
2 |
|
Carrots — diced |
2 |
sm |
Onions — chopped |
3 |
c |
Corn — can be part creamed |
2 |
c |
Milk( |
1 1/2 |
ts |
Salt — or to taste |
|
|
Fresh ground black pepper |
1/2 |
c |
Parsley — chopped |
|
|
Butter — optional |
|
|
OR Lite Soy milk |
INSTRUCTIONS
Simmer quinoa, potato, carrot, celery onion until tender (About 15 min).
Add corn. Bring back to boil and simmer another 5 minutes or so. Add Milk.
Bring jujst to boil. Season to taste. Garnish with parsley and dab of
butter. Serves 6-8 (with lots else for supper-main dish 2-3.) I used a
potato that did not break down and whole kernel corn. One or other should
be mushy to give a creamy texture. I think the flavor will be fine this
evening, but it was a little bland freshly made. This is partly because of
no butter which adds so much flavor.It was indeed fine for lunch next day.
Recipe By : SASSYJO
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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