This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Quinoa With Toasted Hazelnuts And Dried Cranberries
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- #58806
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
1 tablespoon olive oil
1 small onion
1 cup quinoa, rinsed well in cold water
2 cups chicken broth
1 bay leaf
1 tablespoon ground cinnamon
1/2 cup dried cranberries
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 cup sliced hazelnuts
1 tablespoon butter
directions
Heat the olive oil in a sauce pan over medium heat. Add onion and cook, stirring occasionally, until slightly soft. Add quinoa and toast the grains, stirring often, until fragrant and slightly browned.
Stir in broth and bring to a boil over high heat, then reduce heat and simmer. Add bay leave(s) cinnamon, cranberries, salt and pepper. Cook over low heat until all liquid is absorbed, about 15 minutes. Remove pan from heat and stir in nuts and butter. Cover and let stand for 5 minutes before serving.
added by
angeltexas
nutrition data
Nutritional data has not been calculated yet.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
reviews & comments
December 24, 2006
I just made this for Christmas lunch tomorrow which I will heat up in the microwave....it is soooooo good. The only change I did was used 1 tsp instead of 1 TBSP of cinnamon. Oh yeah, I used red and white Quinoa...I am on a Quinoa kick!!!!
December 5, 2006
A nice change from the usual rice or pasta side dish. The onion and chicken broth balance out the sweetness of the cranberries.