Quinoa-Fennel Pilaf
Serves: 2
Roxane Raynor
1 January 1970
Based on User reviews:
49
Spice
49
Sweetness
49
Sourness
43
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
Rinse quinoa in a bowl in at least 5 changes of water, rubbing grains and letting them settle before pouring off water, until water runs clear
2
Drain in a fine sieve
3
Cook onion, celery, carrot, and fennel in butter in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until onion is softened, 5 to 6 minutes
4
Add quinoa and sauté over moderately high heat, stirring, until lightly toasted, 2 to 3 minutes
5
Add water and salt and pepper to taste and cook over moderately low heat, covered, until quinoa is tender and liquid is absorbed, 12 to 15 minutes
6
Rinse quinoa in a bowl in at least 5 changes of water, rubbing grains and letting them settle before pouring off water, until water runs clear
7
Drain in a fine sieve
8
Cook onion, celery, carrot, and fennel in butter in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until onion is softened, 5 to 6 minutes
9
Add quinoa and sauté over moderately high heat, stirring, until lightly toasted, 2 to 3 minutes
10
Add water and salt and pepper to taste and cook over moderately low heat, covered, until quinoa is tender and liquid is absorbed, 12 to 15 minutes