New orleans dirty quinoa

8 Servings

Ingredients

QuantityIngredient
1tablespoonOlive oil
4ouncesChicken livers; finely chopped
1cupChopped onion
¾cupDiced celery
½cupDiced green bell pepper
2tablespoonsChopped shallot
½poundsLean Canadian-style bacon; chopped
2largesCloves garlic; minced
1Bay leaf
3cupsQuinoa; uncooked
cupWater
1tablespoonWorcestershire sauce
2teaspoonsEmeril's Creole Seasoning
¼teaspoonHot sauce
27½ounceNo-salt-added chicken broth; (2 cans)
½cupSliced green onions

Directions

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.