Couscous or quinoa (gluten-free/passover) pilaf

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
chicken broth
quinoa or Israeli couscous
rubbed sage

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!


About thegameiam
I'm a network engineer, musician, and Orthodox Jew who opines on things which cross my path.

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