Yield: 8 Servings
|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|
|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.