Quinoa Pilaf with Cherries and Pine Nuts/Wild Rice Salad with Cashews Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: QUINOA PILAF:
2 C chicken broth
¾ C dried cherries
2 T pine nuts
⅓ C chopped onions
⅓ C chopped mushrooms
1 garlic clove minced
pinch of cinnamon, optional
1⅓ C quinoa
2 T fresh thyme chopped
ground pepper to taste
WILD RICE SALAD:
1C uncooked wild rice
2 C chicken broth
3T olive oil
1½ C chopped red pepper
¾ C coarsely chopped cashews
2 green onions, sliced (or 2-4T red or Vidalia onions)
Dressing: 3 T seasoned rice or apple cider vinegar, 2T olive oil, 1 TY asian sesame oil, ½ t minced garlic, ¼ t salt, freshly ground pepper
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Directions: |
Directions:QUINOA PILAF:
Cook quinoa in chicken broth 10-15min until liquid absorbed
Toast pine nuts over medium heat until fragrant (3-4min). Remove to bowl. Saute onions and mushrooms in olive oil ~4-5min. Add garlic and cinnamon, cook another minute. Combine all ingredients. Add thyme, pepper to taste
WILD RICE SALAD:
In 3 qt saucepan, bring chicken broth and rice to boil over high heat. Reduce heat and simmer, covered 45-50min, or until rice is tender. Drain excess liquid if needed, and set aside. In medium skillet, saute peppers in 3T oil over medium-high heat, until tender. Add cashews and green onions. Cook 3-4min, or until nuts start to brown. Remove from heat. In large bowl, combine rice and sautéed veggies.
Mix dressing in jar with tight lid and shake to mix. Pour dressing over salad and toss to coat. Serve hot, OR cover and refrigerate for at least 2 hrs |
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Number Of
Servings: |
Number Of
Servings:~6 each |
Personal
Notes: |
Personal
Notes: These are both great sides! You can actually use rice and quinoa in either recipe. They are equally as good! Putting the wild rice in the Quinoa recipe is a great side with steak, served warm
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