Archive for the ‘Sides’ Category

I stumbled upon this recipe online recently, and am so glad I did. Quinoa was one of those things for which I needed a good recipe. This was it! Super simple, really, but it made the quinoa seem so normal(It is kind of a strange grain!). This would make such a great side dish to serve with dinner, or a quick lunch.

If you’re not familiar with Quinoa(say, KEEN-WHA), it is a protein packed, grain-like, seed originating from Peru. Also high in iron, magnesium, phosphorus, and fiber, it is becoming increasingly popular as a health food.

Roasted Garlic, Red Pepper, and Mushroom Quinoa

1 head garlic

2 Tablespoons olive oil

2 cups quinoa, uncooked, RINSED WELL! (Available at The Granary)

1 red bell pepper, diced

8-10 small mushrooms, chopped

Preheat oven to 400 degrees. Slice top off of garlic head, and peel away extra papers skin on outside. Drizzle top lightly with olive oil. Wrap in tin foil and roast 20-30 minutes or until soft and golden. Unwrap and cool for handling.

Meanwhile, bring rinsed quinoa and 4 cups water to a boil on stove. Reduce heat to low, cover, and let simmer until water is absorbed and quinoa is cooked(12-15 minutes).

Heat olive oil in separate skillet and saute red pepper and mushroom until soft(6-8 minutes). Add cooked quinoa and content of roasted garlic cloves. Salt to taste.

original recipe found here


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Rice Pilaf

Rice pilaf is a great, inexpensive side dish. I threw this recipe together yesterday after resisting the boxed stuff at the grocery store which contains ingredients I like to avoid. It was easy-peasy, rice and orzo. 🙂

Please realize that I approximated amounts on this so do the same to suit yourself. Also, this recipe made enough for 8 servings at least.

Rice Pilaf

6-8 Tablespoons butter

3 cloves garlic

1  2/3 cup white basmati rice

1/3 cup orzo

4 cups chicken broth

dried parsley and chives, to taste

1/8 teaspoon turmeric, for color

salt(omit if using store bought chicken broth)

Melt butter in large skillet and add garlic and rice. Cook, stirring, over medium heat for 3-5 minutes. Add chicken broth, turmeric, and herbs. Bring to a boil, cover and cook 2 minutes. Add orzo and cook another 7-9 minutes, being careful to not overcook rice. If necessary, add more chicken broth. When both rice and orzo are tender, turn off burner and allow to sit covered for a few minutes to finish. Salt adequately.

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