Post by NikkiT723 on Mar 18, 2005 9:30:19 GMT -5
I haven't tried this, but it looks good. From Cooking Light, March 2005. (I modified it a little to make it Core.)
Quinoa and Onion Risotto
Yield: 6 servings
1 1/2 c uncooked quinoa
6 c water
1 tsp salt
2 thyme sprigs
1 bay leaf
1 tsp oil
1 1/2 c finely chopped sweet onion
2 tbsp white wine vinegar
3 tbsp chopped hazelnuts (not core - optional)
Place quinoa in a fine sieve; place sieve in a large bowl. Cover quinoa with water. Using your hands, rub grains together for 30 seconds, rinse and drain. Repeat procedure twice. Drain well.
Combine 6 c water, salt, thyme and bay leaf in a large saucepan; bring to a simmer over medium heat. Cover and cook 5 minutes; discard thyme and bay leaf. Keep warm over low heat.
Heat oil in a medium saute pan over medium heat. Add onion and cook for 10 minutes, stirring constantly. Add warm seasoned water, 1/2 c at a time, stirring frequently until each portion of warm seasoned water is absorbed before adding the next (about 30 minutes total). Stir in vinegar. Spoon 2/3 c risotto into each of 6 small bowls or plates. Sprinkle each serving with 1 1/2 tsp hazelnuts, if desired.
Quinoa and Onion Risotto
Yield: 6 servings
1 1/2 c uncooked quinoa
6 c water
1 tsp salt
2 thyme sprigs
1 bay leaf
1 tsp oil
1 1/2 c finely chopped sweet onion
2 tbsp white wine vinegar
3 tbsp chopped hazelnuts (not core - optional)
Place quinoa in a fine sieve; place sieve in a large bowl. Cover quinoa with water. Using your hands, rub grains together for 30 seconds, rinse and drain. Repeat procedure twice. Drain well.
Combine 6 c water, salt, thyme and bay leaf in a large saucepan; bring to a simmer over medium heat. Cover and cook 5 minutes; discard thyme and bay leaf. Keep warm over low heat.
Heat oil in a medium saute pan over medium heat. Add onion and cook for 10 minutes, stirring constantly. Add warm seasoned water, 1/2 c at a time, stirring frequently until each portion of warm seasoned water is absorbed before adding the next (about 30 minutes total). Stir in vinegar. Spoon 2/3 c risotto into each of 6 small bowls or plates. Sprinkle each serving with 1 1/2 tsp hazelnuts, if desired.
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