Couscous or quinoa (gluten-free/passover) pilaf
April 9, 2011 Leave a comment
I often make a pilaf as a starch side-dish, and this is how:
pine nuts (pinoli)
1 large or 2 medium onions, finely minced
2 peppers (red/yellow/orange), finely minced
quinoa or Israeli couscous
Toast a handful of pinoli in olive oil over low heat until half of them are deep brown. Remove the nuts from the oil, and add the onions – sauté until they are almost clear, and then add the peppers. Add sage and fresh ground pepper , and sauté until the onions are transparent. Add the quinoa or couscous, using chicken broth for about half of the required liquid (1.5:1 for couscous, 2:1 for quinoa), and re-add the nuts. Simmer on low heat until the liquid is absorbed. Fluff and enjoy!