[edit] Ingredients
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 shallot chopped |
½ |
pound Canadian bacon lean style, chopped |
2 |
|
1 |
|
3 |
cups quinoa uncooked |
⅓ |
cup water |
1 |
tablespoon Worcestershire sauce |
2 |
teaspoons creole seasoning Emeril's |
¼ |
teaspoon hot sauce |
27 ½ |
|
½ |
cup sliced green onions |
[edit] Preparation
Step 1 |
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 1/3 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. |
Step 2 |
Yield: 8 cups (serving size: 1 cup). |
Step 3 |
NOTES : You'll find the grain quinoa (KEEN-wah) next to the rice at your supermarket. |
[edit] About New Orleans Dirty Quinoa
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