Recipe - New Orleans Dirty Quinoa

1 tablespoon Olive oil
4 ounce Chicken livers; finely
chopped
1 cup Chopped onion
Three fourths cup Diced celery
One half cup Diced green bell pepper
2 tablespoon Chopped shallot
One half pound Lean Canadianstyle bacon;
chopped
2 lg Cloves garlic; minced
1 Bay leaf
3 cup Quinoa; uncooked
1/3 cup Water
1 tablespoon Worcestershire sauce
2 teaspoon Emeril's Creole Seasoning
One fourth teaspoon Hot sauce
27 One half ounce Nosaltadded chicken broth;
(2 cans)
One half cup Sliced green onions

Heat olive oil in a large saucepan over mediumlow heat. Add chicken
livers, and saute’ 4 minutes or until done. Add onion and next 6
ingredients; saute’ 3 minutes or until vegetables are crisptender. Add
quinoa, and cook 2 minutes, stirring constantly. Add 1/3 cup water and next
4 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 15
minutes or until liquid is absorbed, stirring occasionally. Remove from
heat; discard bay leaf, and stir in cut or sliced up green onions. Yield: 8 cups
(serving size: 1 cup).

NOTES : You'll find the grain quinoa (KEENwah) next to the rice at your
supermarket.

Posted to Digest eatlf.v097.n026 by Patrick & Sarah Gruenwald
sitm@ekx.infi.net on Nov 25, 1996.