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.