It’s a celebration and we’re playing a party game to commemorate the 42nd month of the Recipe Redux. Cheers! So here’s how the game works. Grab the nearest cookbook and redux the recipe on page 42 or 142.
I love Plenty More as a coffee table book, as much as I love it for its inspiration to let go of my culinary comfort zone and move into a free-flowing style that celebrates the flavors of both the Mediterranean and Middle East. This book, penned by the author of Ottolenghi the Cookbook and Jerusalem, is the much anticipated sequel to Yotam Ottolenghi’s third book, Plenty.
Now, why I am puzzled? How does anyone make a recipe from a vegetarian cookbook healthier? As I ponder this oxymoron, I’m preparing a simplier version of Mr. Ottolenghi’s elaborate Rice Salad with Nuts and Sour cherries that appears on page 42. Please forgive me for leaving out the vegetables in my version of this…
renamed Quinoa Pilaf with Pistachios and Cranberries. Quinoa is a high protein alternative to pasta or rice, and I ‘m serving it to a group of omnivores accompanied by roasted brussel sprouts and pork tenderloin. Here’s how my small crowd describes it ,”awefully delicious“.
Cook Time: 20 minutes
Ingredients (serves 4-6)
- 1 1/2 cups quinoa, rinsed
- 2 tablespoons unsalted butter
- 1 small onion, chopped fine
- 1/2 teaspoon sea salt
- 1 3/4 cup water
- 3 tablespoons chopped fresh flat leaf parsley
- 3 scallions, sliced
- 1 tablespoon lemon juice
- 1/2 cup dried cranberries
- 1/2 cup shelled pistachios
1. In a medium saucepan, toast quinoa over medium-high heat, stirring frequently until quinoa is fragrant, 5 to 7 minutes. Transfer quinoa to bowl and set aside.
2. In same saucepan, melt butter over medium-low heat. Add onion and sea salt; cook stirring frequently, until onion is soft and golden light in color, 5-7 mintutes.
3. Increase heat to medium-high and stir in water and quinoa. Bring to simmer, cover, reduce heat to low. Simmer until grains are just tender and liquid is absorbed, 18-20 minutes, stirring halfway throught cooking.
4. Remove pan from heat. Add dried cranberries. Cover and let sit for 10 minutes. Fluff quinoa with fork. Stir in parsely, sliced scallions, lemon juice, and pistachios. Serve immediately or refrigerate and serve cold.