Sunday, August 30, 2009
...and ask questions later...
5-6 tablespoons butter
1 small onion, finely chopped
2 cups rice
1/2 cup white wine
6ish cups stock
1 teaspoon salt
Grated Parmesan cheese
1. Melt 3 tablespoons butter in a heavy pan. When it is bubbling, add the onion. Cook for 2-3 minutes; do not allow the onion to brown.
Yield: Serves 4
3 medium shallots, roughly chopped
2 stalks fresh lemongrass (tough outer leaves removed) (I could only get jarred lemongrass....it was fine)
1 piece ginger (about 1 1/2 inches), peeled
1/4 cup plus 5 teaspoons canola oil, divided
1/4 cup fresh lime juice
1 tablespoon tamari (or soy sauce)
2 tablespoons light brown sugar
1 1/2 teaspoons sea salt, plus more to taste
1 teaspoon freshly ground black pepper
1 teaspoon ground coriander
4 boneless, skinless organic chicken breasts (about 5 ounces each)
3/4 cup red quinoa
1 1/2 cups chicken broth (or stock)
Vegetable oil cooking spray
1 pound fresh sugar snap peas, strings removed
1 red bell pepper, cored, seeded, and thinly sliced
2 tablespoons chopped fresh mint
1. Marinade: Puree shallots, lemongrass, ginger, 1/4 cup oil, lime juice, tamari, sugar, sea salt, pepper, and coriander in a blender until smooth.
2. Place chicken in a baking dish and spoon on marinade, rubbing it on all sides. Cover; chill 1/2 to 2 hours.
3. Heat 2 teaspoons oil in a medium saucepan over medium-high heat. Cook quinoa until toasted, 3 to 4 minutes. Add broth; bring to a boil. Cover, reduce heat to medium-low and simmer until quinoa absorbs liquid, about 20 minutes. Turn off heat; let sit, covered, until ready to serve.
4. Heat a grill pan or skillet over high heat; coat with cooking spray. Cook chicken, turning once, for 4 minutes. Reduce heat to medium. Cook, turning once, until a meat thermometer reads 165 degrees, 10 to 12 minutes. Remove chicken; let rest two minutes. (I cooked mine on the barbecue - highly recommended if you have one!!!!)
5. Slice each breast on the diagonal into 1/2-inch pieces.
6. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat (I added the leftover marinade). Cook sugar peas and peppers until crisp-tender, about 3 minutes. Season with salt and pepper. Turn off heat. Add mint and toss. Divide quinoa among 4 plates. Top each with 1 sliced chicken breast and 1/4 of the vegetables.
Our plates looked liked this:
Z's was a little different....she did like it though! Gobbled up the chicken like there was no tomorrow.