Yield: 8 Servings
Measure | Ingredient |
---|---|
1 tablespoon | Olive oil |
4 ounces | Chicken livers; finely chopped |
1 cup | Chopped onion |
¾ cup | Diced celery |
½ cup | Diced green bell pepper |
2 tablespoons | Chopped shallot |
½ pounds | Lean Canadian-style bacon; chopped |
2 larges | Cloves garlic; minced |
1 \N | Bay leaf |
3 cups | Quinoa; uncooked |
⅓ cup | Water |
1 tablespoon | Worcestershire sauce |
2 teaspoons | Emeril's Creole Seasoning |
¼ teaspoon | Hot sauce |
27½ ounce | No-salt-added chicken broth; (2 cans) |
½ cup | Sliced green onions |
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 ⅓ 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@...> on Nov 25, 1996.