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Cook time:~20 min
I completely made this recipe up one night when I needed a side dish. The instructions below make easily eight or ten servings and the dish works well re-heated as leftovers. I don't actually measure things usually so the amounts below are approximate.
- one (1) cup uncooked quinoa
- two (2) cups water
- two (2) cups diced celery
- one (1) cup diced onion
- five (5) tablespoons olive oil
- one (1) teaspoon ground fenugreek
- one (1) teaspoon freshly ground black pepper
- three (3) tablespoons butter or butter substitute
- half (½) a lemon
- salt to taste
- Put two tablespoons of the olive oil in a two-quart saucepan and bring it to heat
- Sauté the diced onion for two minutes
- Add three more tablespoons of olive oil, the ground pepper, and salt to taste and continue sautéeing until the celery is tender
- Set aside three quarters (¾) of the sautéed mixture and leave the remainder in the saucepan
- Pour the water over the onions and celery in the saucepan, add the butter or butter substitute, the fenugreek, and a touch of salt, and bring the water to a boil
- Turn the water down to a simmer and add the quinoa; simmer for 10 to 12 minutes or until all or almost all of the water is absorbed by the quinoa and it is al dente
- Remove the quinoa from the heat and drain any little bit of water remaining
- Add the sautéed mixture you set aside to the quinoa, squeeze the lemon out over it all, and evenly admix everything; you might adjust the flavor with a tad of salt or pepper at this point to taste
- Serve and if you are feeling sexy garnish with fresh parsley: flat or curley, empower yourself by deciding
I feel like I must have been possessed by the ghost of some chef while I was making this, because I have never made a pilaf before nor do I even recall having read a pilaf recipe before but what I did is evidently pretty similar to a pilaf. What probably happened is that I read a recipe or description of how to cook it in the past and I have forgotten, of course, but it's still pretty spooky.