Toasted Quinoa Pilaf - 2 pts, 21g carbs, 2g fiber xp

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* Exported from MasterCook *

 

Toasted Quinoa Pilaf - 2 pts

 

Recipe By :The Sonoma Diet by Connie Guttersen

Serving Size : 12 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation

Method

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2 tablespoons finely chopped shallots -- or

onion

6 cloves garlic -- minced (1 tablespoon

minced)

1 tablespoon extra virgin olive oil

2 cups quinoa* -- or barley, rinsed

and well drained

3 cups reduced-sodium broth

1 1/2 teaspoons chopped fresh thyme -- or 1/2

teaspoon dried thyme, crushed

1 bay leaf

1 cup bottled roasted red bell

peppers -- diced

Kosher salt

Freshly ground black pepper

 

1. In a large saucepan cook shallots and garlic in hot

oil over medium

heat until tender. Carefully stir in quinoa or barley.

Cook and stir about

5 minutes or until quinoa or barley is golden brown.

Carefully stir in

broth, thyme, and bay leaf. Bring to boiling; reduce

heat. Cover and

simmer about 20 minutes or until quinoa is tender and

fluffy (cook barley

about 10 minutes or until tender and liquid is

absorbed).

2. Discard bay leaf. Gently stir in roasted peppers.

Season to taste with

kosher salt and black pepper.

 

MAKES: 12 SERVINGS

PREP: 20 MINUTES COOK: 20 MINUTES

 

Nutrition Facts per serving: 125 cal., 3 g total fat

(0 g sat. fat), 0 mg

chol., 169 mg sodium, 21 g carbo., 2 g fiber, 4 g pro.

 

 

*Note: Look for quinoa at a health food store or in

the grains section of

a large supermarket.

 

Description:

" 2 pts "

S(Formatted by Chupa Babi in MC):

" 01.26.06 "

Copyright:

" © 2005 by Connie Guttersen. "

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Per Serving (excluding unknown items): 12 Calories; 1g

Fat (80.3% calories

from fat); trace Protein; 1g Carbohydrate; trace

Dietary Fiber; 0mg

Cholesterol; trace Sodium. Exchanges: 0

Grain(Starch); 0 Vegetable; 0

Fat.

 

NOTES : ChupaNote: We make a double recipe of this;

having the

pilaf hot one night and making a salad with

the cold pilaf

another night.

Turn this into a cold salad meal: toss cold

pilaf with 1/4

cup fresh wild thyme chopped and 1/4 cup

chopped fresh

leaf parsley. Added 1/2 cup crumbled feta

cheese, 1/4 cup

minced kalamata olives (pittted), and a

sprinkling of

capers. Toss with fresh lemon juice and olive

oil. Season

with red pepper flakes.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

 

 

 

 

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