QUINOA-FENNEL PILAF - Italian

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QUINOA-FENNEL PILAF - Italian

1 cup quinoa

1/2 small white onion, finely chopped

1 celery rib, cut into 1/4-inch dice

1 carrot, cut into 1/4-inch dice

1 small fennel bulb (sometimes called anise), trimmed, cored, and cut

into 1/4-inch dice

1 tablespoon unsalted butter

1 1/2 cups water

 

 

 

 

 

Rinse quinoa in a bowl in at least 5 changes of water, rubbing grains

and letting them settle before pouring off water, until water runs

clear. Drain in a fine sieve.

Cook onion, celery, carrot, and fennel in butter in a 3-quart heavy

saucepan over moderate heat, stirring occasionally, until onion is

softened, 5 to 6 minutes. Add quinoa and sauté over moderately high

heat, stirring, until lightly toasted, 2 to 3 minutes. Add water and

salt and pepper to taste and cook over moderately low heat, covered,

until quinoa is tender and liquid is absorbed, 12 to 15 minutes.

 

Makes 8 servings.

 

Source: Gourmet, Gourmet Entertains, August 2000

Formatted by Chupa Babi in MC: 10.10.06

 

Active time: 20 min Start to finish: 35 min

 

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