Quinoa Pilaf
* exported from bigoven * 
 
 
recipe by :david rosengarten 
serving size :4 
cuisine : 
main ingred. : 
 
amount measure ingredient -- preparation method 
  --------------------------------
1/4 tsp  saffron threads
1-2/3 cup  chicken broth --heated
1 cup  quinoa
1 cup  minced onion
1 Tbsp  olive oil
2 tsp  minced garlic
1 tsp  toasted cumin seeds
1/2 cup  diced roasted red pepper
1   bay leaf
  salt --to taste
2 Tbsp  minced fresh cilantro leaves --- to 3 tbsp
 
steep saffron in chicken broth for 10 minutes. rinse quinoa under 
running cold water and drain well. in a saucepan cook the onion in the 
oil over moderate heat until softened. add the garlic and cumin seeds 
and cook stirring 1 minute more. add the broth mixture, red pepper, bay 
leaf and salt, bring the liquid to a boil and simmer, covered, for 15 
minutes. remove pan from heat and let stand, covered, 5 minutes. stir 
in cilantro. this recipe yields 4 to 6 servings. 
 
recipe source: taste with david rosengarten 
formatted for mastercook by joe comiskey, jpmd...@prodigy.com 
suggested wine: oak knoll frambrosia 
 
 
 
-- 
(ID: 5523) Mirror: rec.food.recipes: Tue, Oct 26, 2004


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