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Quinoa-Fennel Pilaf - Italian

Quinoa-Fennel Pilaf - Italian is built on Quinoa, White Onion, Celery Rib, Carrot, and Unsalted Butter. Serves 8. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 cup
• 1/2
• 1
• 1
• 1 tbsp
• 1 1/2 cup

Method (preview)

1. 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. 2

   Drain in a fine sieve.

3. 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. 4

   Add quinoa and saut� over moderately high heat, stirring, until lightly toasted, 2 to 3 minutes.

5. 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. 6

   Active time: 20 min Start to finish: 35 min

7. 7

   Contributed to the FareShare Gazette by Chupa; 15 November 2006. www.fareshare.net

8. 8

   Nutr. Assoc.: 0 0 0 0 0 0 0 0 0