Tag Archives: easy side dish

Quinoa Pilaf (Low GI)

31 Mar

Low GI

I love Quinoa – ever since i found out it was low GI, i couldn’t believe it. It’s so versatile and can be used just like any rice/couscous. It has a really delicious taste and goes well with any vegetable/meat too.

Quinoa Pilaf

Ingredients
1 Package of Quinoa (2 cups) (see picture for what i used)
4 cups of low sodium chicken broth
1 zucchini, split down the middle, then sliced again down the middle of one side, cut in 1/2 inch round slices
1 cup of a red bell pepper, cut in 1/2 inch pieces
1 cup of an orange pepper, cut in 1/2 inch pieces
1/2 pound of asparagus, sliced diagonally in 3/4 inch pieces
4 green onions, thinly sliced
1 tablespoon chopped fresh Italian parsley
2 cloves of garlic, minced
2 tbsp lemon juice
Freshly ground black pepper, per taste
Sea Salt, per taste

Instructions
Cook the quinoa in the chicken broth as per package instructions. If no instructions are available, bring chicken broth to a boil, stir in quinoa, lower heat and cover, let simmer for 15 minutes until done. Fluff with a fork when ready. Meanwhile, combine all vegetables in a lightly oiled skillet on medium heat, add minced garlic and lemon juice and saute until soft (about 10 minutes). Combine quinoa with the vegetables. Add parsley and green onions, black pepper and sea salt, and serve.
M.S.
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Parmesan Risotto

30 Jan

I love risotto… something about the creaminess and the richness of it served with chicken or red meat. I never tried making risotto before so i figured i would give it a shot and was looking for something without heavy cream.

are you scared of making risotto? is it too intimidating for you? GET OVER IT! this is so easy!!! and you will impress everyone with its deliciousness.

here it is!

Parm Risotto

Ingredients:

3 tbsp unsalted butter
1 onion, chopped in little pieces
1 cup arborio rice
1/2 cup of dry white wine
3 1/2 cups of chicken broth
1/2 cup of grated parmesan cheese
salt and pepper to taste
2 tbsp dried basil

Instructions:

Melt only 2 tbsp butter in a medium pot on medium heat. Add the onion and salt and pepper to the butter, and stir until softened about 6 minutes. Add the rice and stir around letting it cook for about a minute or so, add the wine and let it simmer until it starts to absorb. Add the chicken broth and cover the pot to let it absorb, stirring every so often…about 10 minutes. Feel free to lower the heat at any point if it gets too hot. If the rice is too dry add more broth. It should be all creamy and delicious at this point. Add in the basil, another 1 tbsp of unsalted butter, the parmesan cheese and stir. YUM.

Enjoy under a hunk of meat or chicken with some veggies like asparagus or broccoli.

-M