Bert's forty-carat quinoa
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 1 | small | Onion,; chopped |
| ¼ | teaspoon | Curry powder |
| 2 | smalls | Carrots, peeled and chopped; (about 1/2 cup) |
| 1⅔ | cup | Fresh or canned chicken stock or broth |
| ⅔ | cup | Quinoa,; rinsed and drained |
| ¼ | teaspoon | Ground cumin |
| Salt and freshly-ground black pepper | ||
| Chopped fresh parsley, for garnish | ||
Directions
Melt butter in a saucepan over medium-low heat. Add onion, curry powder and carrots and cook 5 minutes. Stir in ⅔ cup of chicken stock. Bring to boil. Reduce heat to medium-low and cook, covered, 20 minutes. Remove vegetables from pan with a slotted spoon and puree in a food processor or blender. Return to pan, add remaining stock, and bring to a boil. Stir in quinoa, reduce heat, and simmer, covered, over medium-low heat until quinoa is tender, 12 to 15 minutes. Stir in cumin and season to taste with salt and pepper. Sprinkle with parsley.~ Yield: 4 servings
Recipe By :NATHALIE DUPREE SHOW#ND13 Posted to MC-Recipe Digest V1 #301 Date: Thu, 14 Nov 1996 07:43:50 -0500 From: Meg Antczak <meginny@...>