San Francisco Pilaf Recipes

QUINOA PILAF

Quinoa Pilaf image

Provided by Kelsey Nixon

Time 25m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 tablespoons fat (recommended: butter, olive oil, or vegetable oil)
1/2 onion or 1 shallot, diced
1 cup quinoa
2 cups liquid (recommended: water, broth, stock, etc.)
Fresh herbs, spices, or seasonings
Salt and freshly ground black pepper, to taste
Quinoa Pilaf Variations, recipes follow

Steps:

Heat the fat in a heavy-bottomed saucepan over medium-high heat. Saute the onion until translucent and fragrant. Add the quinoa and stir to coat. Add the liquid and bring to a simmer for about 20 minutes, until the liquid is absorbed and the quinoa is tender. Combine with the herbs, spices, or seasonings and season with salt, and pepper, to taste.
Quinoa Pilaf Variations:
Coconut-Lime Quinoa: Cook the quinoa in 1 cup coconut milk and 1 cup chicken broth. Season the quinoa with fresh lime zest and lime juice.
Mediterranean Quinoa: When the quinoa has finished cooking, add chopped fresh parsley, diced tomatoes, kalamata olives, fresh lemon juice and zest. Top with feta cheese.
Lemon-Thyme Quinoa: Cook the quinoa in 1/4 cup lemon juice and 1 3/4 cups chicken broth. Season the quinoa with chopped fresh thyme leaves.

CALIFORNIA PILAF

California Pilaf image

This is a savory rice and beef casserole courtesy of the Edith Adams column in the Vancouver Sun circa 1960 . " This casserole combines the dark and handome olives with rice, ground beef, green pepper, onion and tomato paste for a colourful and very flavourful main dish." Serve this casserole with a green salad.

Provided by Chef Regina V. Smith

Categories Lunch/Snacks

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

3/4 cup ripe olives
1 lb ground beef
1 tablespoon salad oil
1/3 cup green pepper, finely chopped
2/3 cup onion, finely chopped
1/2 cup white rice, uncooked
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 cups hot water
1 (6 ounce) can tomato paste

Steps:

Preheat oven to 350 degrees.
Cut olives into wedges.
Brown ground beef in oil in a hot skillet. Drain beef, reserving drippings. Transfer the beef to a prepared casserole dish.
Saute onion and green pepper in the beef drippings. Add to casserole.
Brown the rice lightly in the same skillet, stirring constantly. Stir rice, seasonings and olives into the casserole.
Blend the hot water and tomato paste together. Pour over top of casserole and cover.
Bake for one hour.

Nutrition Facts : Calories 291.3, Fat 15.6, SaturatedFat 5, Cholesterol 51.4, Sodium 1007, Carbohydrate 21.2, Fiber 2.6, Sugar 4.4, Protein 16.7

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