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Quinoa Pilaf Recipe

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This recipe for Quinoa Pilaf is from The Chobotar Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 cup chopped celery
1/2 cup chopped onion
2 tablespoons butter
1 tablespoon olive oil
1 cup uncooked long grain rice
2-1/2 cups chicken broth
1/2 cup chopped fresh mushrooms
1/2 cup dried cranberries
1/2 teaspoon garlic powder
1/2 teaspoon curry powder
Salt and pepper to taste
2 tablespoons minced fresh parsley
3 tablespoons pine nuts, toasted
Directions:
Directions:
In a large saucepan, saute celery and onion in butter and oil until tender. Add rice; cook and stir for 5 minutes or until lightly browned.
Add the broth, mushrooms, cranberries, garlic powder, curry powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until liquid is absorbed and rice is tender.
Remove from the heat. Stir in parsley; sprinkle with pine nuts. Yield: 4-5 servings.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 mins
Personal Notes:
Personal Notes:
I used mixture of wild rice and regular rice which I cooked and refrigerated ahead of time
Then cooked the rest of ingredients and added small amount chicken broth before cooking it in the oven to absorb the chicken broth

 

 

 

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