| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Peruvian |
Grain |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Quinoa |
| 1 |
ts |
Butter |
| 8 |
|
Sun-dried tomatoes (not oil-packed); diced |
| 2 |
|
Shallots; minced |
| 1 |
|
Clove garlic; minced |
| 2 |
c |
Defatted chicken stock or water |
| 1 |
pn |
Cayenne pepper |
| 2 |
tb |
Chopped fresh parsley |
|
|
Salt & freshly ground black pepper |
|
1 |
min. Set aside. |
INSTRUCTIONS
Found this from an old magazine Harrowsmith without permission.
Place quinoa in a fine-meshed sieve and rinse under warm running water for
Heat butter in a heavy, med. saucepan over med. heat. Add tomatoes,
shallots and garlic and saute for 3-5 mins, or till shallots are softened.
Add stock or water and bring to a boil. Stir quinoa and cayenne, return to
a boil, then reduce heat to low and simmer, covered, for about 30 mins, or
until liquid is absorbed. Let sit for 5 mins, and fluff grains with a fork
to separate. Stir in fresh parsley and season with salt and pepper. Serves
4.
(this ancient Peruvian grain has a nutty, almost sweet flavour that really
needs no accent but is excellent with tomatoes and shallots).
AL601@FREENET.CARLETON.CA
(FRANK LABERGE)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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