Guest guest Posted December 8, 2007 Report Share Posted December 8, 2007 * 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 -------- ------------ -------------------------------- 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. " - - - - - - - - - - - - - - - - - - - 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 ______________________________\ ____ Be a better friend, newshound, and know-it-all with Mobile. Try it now. http://mobile./;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ Quote Link to comment Share on other sites More sharing options...
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