This whole-grain pilaf combines quinoa and bulgur with carrot and peas, cooked in olive oil. A change from conventional grain dishes, it makes a light alternative for brunch.
Heat the olive oil in a saucepan and sauté the onion and carrot for 6 minutes, until softened. Add the peas and sauté for another 2 minutes.
Add the rinsed quinoa and bulgur and cook, stirring, for 1 minute. Add the water and salt and bring to a boil, then cover and cook over low heat for 15 minutes.
Remove from the heat and leave to rest for 10 minutes without lifting the lid. Fluff with a fork and serve.
Always rinse the quinoa before cooking, or its natural coating will leave a bitter taste. Leave the pilaf to rest for 10 minutes after cooking, or the grains will stick together. Allergens: contains gluten (bulgur).
Kinoayı tarifte yazan gibi durulamayı unuttum, hafif acımsı bir tat kaldı ve 4 kişilik porsiyonun yarısı öyle kaldı; bir sonraki seferde en az kaç dakika durulamam yeterli olur?
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
