Blackcurrant Quinoa Pilaf

Currants are a member of the berry family.There are 3 kinds available:black, red, and white.Black being the most common and white the rarest.They are native to Eastern and Central Europe but are grown commercially in UK, Scandinavia, Germany, and Russia. In the U.S., they are grown in the eastern region of the country where they are sold fresh.Unfortunately, they are available dried elsewhere .Currants have a short season.They are available March-July.

Currants have a tart flavor, because of this they are commonly used in compotes, for preserves,and as a sauce for game meats.They are the main ingredient in the liquer, creme de casis. And in Britain, they are used in the fruit juice Ribena.Currants are high in Vitamin C, Vitamin K, and anti-oxidants.

Below is a simple recipe using this berry.If you do not have any quinoa, feel free to substitute with brown or wild rice.

4 Servings

Ingredients:

2c water

1/2 tsp. ground cumin

1/4 tsp. ground ginger

1/4 tsp.ground cinnamon

1/4 tsp.ground coriander

1c quinoa

1/4 dried black currants

handful of cilantro leaves, finely chopped

1. Bring the water to a boil.Add spices then quinoa.Bring to a simmer.


2. Keep cooking until all the water evaporates.


3. Remove from heat and add currants and parsley.Mix well. Serve warm.

Mushroom Quinoa Pilaf

Quinoa is a grain that is native to the Andean region of South America.It is related to both spinach and beets.Eventhough, it looks like a seed, it is considered a grain.Quinoa is a complete source of protein and minerals.The Incas held quinoa in such high regard that they considered it a sacred food and even referred to it as chisaya mama, mother of all grains.It is also a good source of fiber, phosphorus, magnesium, and iron.Because of this, the Incas consumed it in preparation for battle.

Quinoa has a nutty, crunchy texture.It can be eaten as part of a side dish or for breakfast mixed with fresh berries and drizzled with honey.It is available in most major health food markets and some Latin markets.Quinoa is fairly easy to prepare.It is prepared the same way you would make rice.Below is my recipe for Mushroom Quinoa Pilaf.Hope you enjoy it.

4 Servings

Ingredients:

1 Tbsp. olive oil

1/2 small purple onion,finely chopped

1 large garlic clove, minced

4 oz. white mushrooms or can substitute with shittake or cremini

1 c quinoa

1 1/2 c vegetable stock or water

1 tsp. salt

1. Heat olive oil in a medium skillet.Add onions and allow to sweat for 5 minutes.Add garlic and cook for another 4 minutes.Add mushrooms and stir for another 4 minutes.



2. Add the water.Once its simmering , add the quinoa, then the salt.



3. Cook for about 15 minutes or until all the liquid has evaporated.



4. Remove from heat and let stand for 5 minutes.Serve.