New orleans dirty quinoa

8 Servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
4 ounces Chicken livers; finely chopped
1 cup Chopped onion
¾ cup Diced celery
½ cup Diced green bell pepper
2 tablespoons Chopped shallot
½ pounds Lean Canadian-style bacon; chopped
2 larges Cloves garlic; minced
1 Bay leaf
3 cups Quinoa; uncooked
⅓ cup Water
1 tablespoon Worcestershire sauce
2 teaspoons Emeril's Creole Seasoning
¼ teaspoon Hot sauce
27½ ounce No-salt-added chicken broth; (2 cans)
½ cup Sliced green onions

Directions

Heat olive oil in a large saucepan over medium-low heat. Add chicken livers, and saute’ 4 minutes or until done. Add onion and next 6 ingredients; saute’ 3 minutes or until vegetables are crisp-tender. Add quinoa, and cook 2 minutes, stirring constantly. Add ⅓ cup water and next 4 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes or until liquid is absorbed, stirring occasionally. Remove from heat; discard bay leaf, and stir in sliced green onions. Yield: 8 cups (serving size: 1 cup).

NOTES : You'll find the grain quinoa (KEEN-wah) next to the rice at your supermarket.

Posted to Digest eat-lf.v097.n026 by Patrick & Sarah Gruenwald <sitm@...> on Nov 25, 1996.

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