Friday, February 24, 2017

Crock Pot Autumn Quinoa Pilaf

Ingredients for 8-9 servings

For the Crock Pot/Slow Cooker:

½ to 1 tsp dry herb season mix of choice
½ to 1 tsp sea salt and pepper (adjust to your taste and sodium content needed)
¾ cup wild rice
1 cup chopped broccoli (to be added last)
1 cup fresh cranberries
1 shallot or red onion (1/3 cup chopped)
1 ¼ cup quinoa ( Better Body Foods Quinoa )
2 golden beets (chopped, sliced) if you don't have golden beets, then regular beets or squash work too
2 ¼ to 3 cups broth
3 tbsp orange juice

Ingredients to add after the quinoa pilaf is cooked:

½ cup or so of fresh basil or parsley
½ cup pumpkin or sunflower seeds (roasted or raw)
1 cup feta crumbles (5oz)
1 tbsp olive oil or avocado oil
extra dried cranberries to mix in if desired.
salt/pepper to taste


Clean, chop, and prep your vegetables. Place vegetables (minus the broccoli), quinoa, wild rice, broth, fresh cranberries, and seasoning in crock pot. Pour your broth and orange juice on top and mix thoroughly.

Important Note each slow cooker works differently. If you don't want your broccoli overcooked, please add it the last half hour of cooking versus at the beginning. If you want it more cooked add the broccoli with the rest of the vegetables at the beginning.

Place on high for 2 to 2 ½ hours or low for 5 hours. Check half way and mix ingredients in pot with spoon. see notes for if pilaf is too dry or too wet halfway through cooking

Quinoa should be fluffy once done. The wild rice will still be a little al dente.

Remove and place all contents in a large bowl.

Mix in the remaining pilaf ingredients. Seeds, feta, dried cranberries, and any extra fresh raw vegetables you might want to use up.

Add salt, pepper, and any other spices desired.

Mix again.

Top with fresh herbs.

Serve immediately or store in fridge (covered) until ready to serve.

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