When most people think of Pilaf, they think of the old school Rice-A-Roni boxes that all you need to add is water and butter or some other kind of oil to the mix. Pilaf isn’t really just the rice and sometimes pasta that comes in the boxes, pilaf is more of a method of cooking. Even my husband was surprised by my explanation when he asked how could I make Quinoa into a pilaf and not use rice.
So, here is the method for pilaf (and risotto has about the same method to start out): Dry (I mean DRY! No rinsing of the rice or quinoa that you are going to use), butter or some kind of oil in the pan, finely diced onion or shallots that get sautéed. The reason you want your rice or quinoa dry is so that you saute it with the onions or shallots after they are tender and translucent. Sautéing the dry rice or quinoa (or pasta) brings out the nutty flavors and aromas that give the dish a nutty rich flavor. Another amazing fact is that you can actually also make it in the oven instead of making it on the stovetop if you choose.
Quinoa Pilaf with Toasted Pecans
Ingredients
- 1 1/2 Cups Quinoa Do NOT rinse
- 1 Tbsp Olive Oil
- 3/4 Cup Diced Shallots
- 2 Cups Chicken Stock Or Vegetable Stock
- 1 Tbsp Parsley, finely chopped
- 1/2 tsp Each Salt and Pepper
- 1/2 Cup Toasted Pecans
Instructions
- Heat a medium saucepan over medium high heat, add in oil. Once oil is not (not smoking), add in shallots. Sauté for 1-2 minutes, until the shallots are slightly translucent and soft.
- Next, add in the dry quinoa to the shallots, stir and toast for 1-2 minutes, until the quinoa starts to pop a bit and releases its nutty scents and flavor.
- Carefully add in stock, salt and pepper and bring to a boil. Once most of the liquid has been absorbed, lower heat to medium low (or a slow simmer) and cover. Let cook for about 20-25 minutes or until the rest of the liquid has been absorbed and quinoa is tender. Remove from heat and fluff with fork.
- While the quinoa is cooking, place a small frying pan over medium heat. Add in the pecans and toast for about 2 minutes, stirring frequently. Once the pecans are toasted, remove from pan and roughly chop them (if they are whole).
- Serve the Quinoa, topped with pecans and parsley.
