Harvest Quinoa Pilaf

We adapted this version of a similar recipe for Three-Grain Pilaf with Dried Apricots & Cherries which appeared in USA Weekend in 2005.     Quinoa (“keen-wah”) is highly appreciated for its nutritional value, as its protein content is very high (14% by mass) and is source of complete protein. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is also a source of calcium, useful for vegans and those who are lactose intolerant. Quinoa is gluten-free and considered easy to digest. Because of all these characteristics, quinoa is being considered a possible crop in NASA’s Controlled Ecological Life Support System for long-duration human occupied spaceflights.


Harvest Quinoa Pilaf
Courtesy of:
Recipes: Side Dishes
Ingredients
  • 1/3 cup quinoa
  • 1/3 cup bulgur wheat
  • 1/3 cup black japonica rice
  • 1/4 cup dried cranberries
  • 1/4 cup raisins
  • 1/2 cup apple juice or cider
  • 1 small chopped onion
  • 3 cups vegetable broth or water
Method
  1. Combine cranberries and raisins with the apple juice in a small pan.
  2. Cover and bring to a boil. Reduce heat and simmer gently for about 10 minutes.
  3. Sauté the onion in a little broth or water. Add the rice, bulgur and quinoa and sauté for about 4 minutes. Add the vegetable broth and stir in the fruit.
  4. Transfer to a baking dish with a cover.
  5. Bake in a 350 oven for about 35-40 minutes.
  6. Remove from oven (make sure most of the liquid has been absorbed).
  7. Let sit for 5 - 10 minutes.
  8. Serve.
Notes
Photo (c) Bob's Red Mill

 

January 24, 2013 |

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