Saturday, June 16, 2007

Rice Cooker Turkish Quinoa
Serves 4-6
  • 60g ghee/butter/marge
  • 1 tbsp olive oil
  • 1/2 spanish onion, diced
  • 1 garlic clove, crushed
  • 1/2 tsp lightly crushed cardamon pods
  • 1 tsp tumeric
  • freshly ground pepper
  • 1/2 tsp salt
  • 1
  • bay leaf
  • 2 cups quinoa
  • 4 cups water or stock
After cooking
  • 1/2 cup shelled pistachio nuts
  • 1/2 cup chopped dried apricots
  • 1/2 cup chopped dried figs
  • 2 tbsp fresh coriander
Place ghee & oil in rice cooker & cook for 1 minute.
Add onion, garlic & spices & cook for 2 minutes.
Add quinoa & watre or stock & cook according to instructions for rice cooker stiring once.
When cooked add nuts, apricots, figs & coriander.
Keep warm until ready to serve.

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