New orleans dirty quinoa
8 Servings
Ingredients
| Quantity | 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 | 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 |
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.