Just in time for the holidays, Kevin Rathbun brings us this great Thanksgiving recipe.
Yields 4 portions
2 Tbsp butter2 Tbsp shallots (minced)1 tsp garlic (minced)1 ½ cups quinoa 4 ½ cups chicken stock½ cup dried cherries½ cup hazelnuts½ cup pecan pieces½ cup powdered sugar1 cup canola oil2 tsp kosher salt½ tsp black pepper1/3 cup scallions (bias cut thin)
Procedure:In a small pot melt butter, sweat shallots and garlic until translucent (approximately 2 minutes). Add quinoa, stock and cherries, and simmer for 15 to 20 minutes. Turn off heat and cover; let steam for 20 more minutes and season with salt and pepper.
In a small pot bring 2 cups of water to a boil, add nuts and simmer for 5 minutes. Drain off water, and immediately mix with powdered sugar and coat nuts. In a small pot, heat oil to 350 degrees and fry nuts for 3 to 4 minutes. Transfer to a paper towel to soak up any remaining oil.
Add nuts and scallions to quinoa and serve.
2 Tbsp butter2 Tbsp shallots (minced)1 tsp garlic (minced)1 ½ cups quinoa 4 ½ cups chicken stock½ cup dried cherries½ cup hazelnuts½ cup pecan pieces½ cup powdered sugar1 cup canola oil2 tsp kosher salt½ tsp black pepper1/3 cup scallions (bias cut thin)
Procedure:In a small pot melt butter, sweat shallots and garlic until translucent (approximately 2 minutes). Add quinoa, stock and cherries, and simmer for 15 to 20 minutes. Turn off heat and cover; let steam for 20 more minutes and season with salt and pepper.
In a small pot bring 2 cups of water to a boil, add nuts and simmer for 5 minutes. Drain off water, and immediately mix with powdered sugar and coat nuts. In a small pot, heat oil to 350 degrees and fry nuts for 3 to 4 minutes. Transfer to a paper towel to soak up any remaining oil.
Add nuts and scallions to quinoa and serve.
