Notes: This is the first time I've tried making quinoa risotto-style and it worked well. I think it even took a little less time than regular risotto does; it may have been 30 minutes rather than the usual 45. Obviously the quinoa won't be as creamy as arborio rice, but it will still be creamier than it would be if you just boiled it.
The new ingredient this time was coconut oil. Now, the jury is still out on whether or not coconut oil is healthy, but it isn't the evil fat that everyone used to think it was. The New York Times has a nice primer on it, if you want to read up. It worked really well for sauteing and I really liked the flavor it gave to the greens.
Ingredients:
1 cup quinoa
4 cups stock or water
1 tablespoon coconut oil (or other fat of your choice)
1/2 bunch of kale leaves, stemmed
1 tablespoon fresh chopped rosemary
2 garlic cloves
Salt
Pepper
Directions:
In a small sauce pan, heat the stock or water to a simmer. Keep it simmering. Rinse the quinoa under cold water and drain. Chop the rosemary, mince the garlic, and thinly slice the kale.
Add coconut oil to a large skillet and heat on medium-high, add kale, garlic and rosemary. Saute for 30-45 seconds. Add the quinoa and toast for a minute. Add four ladles of stock and stir. Season with salt and pepper.
Allow the quinoa to absorb the liquid and then add more. Add roughly two ladles of liquid at a time whenever the dish starts to look dry. Repeat this process until the quinoa is cooked -- it will be tender and the little grains inside will unfurl like little tails -- it should take about 30-40 minutes.
Serve hot and enjoy!
No comments:
Post a Comment