Wednesday, April 21, 2010

Cumin Chicken and Quinoa Chard Pilaf--Yummy Recipes (#7 & 8)


Ready in 40 minutes
(serves 4-6)

1 ½ tsp Olive Oil
1/2 Onion (diced)
1 ½ Cloves Garlic (minced)
1 Cup Uncooked Quinoa (rinsed)
1/2 Cup Canned Lentils
¼ lb fresh mushrooms (chopped)
2 Cups Vegetable Broth
½ Bunch Swiss Chard (remove stems)


A) Heat oil in large pot over medium heat. Stir in the onion and garlic and saute 5 minutes until onion is tender. Mix in Quinoa, Lentils and Mushrooms. Pour in the broth, cover and cook 20 mins.

B) Remove pot from heat. Shred Chard and gently mix into pot. Cover and allow to sit 5 minutes or until chard is wilted.


2 Tbsp. olive oil, extra virgin
3/4 Tbsps. dry sherry (sub. Dry vermouth).
1 tsps. ground cumin
1 cloves garlic, crushed
1 Tbsps. honey
1/2 tsp. salt or to taste
3 boneless chicken breasts

Mix the oil, wine, cumin, garlic, honey and salt together in small bowl. Place chicken in shallow baking dish and pour marinade over at least 2 hours before cooking. Turn at least once during this time. Preheat oven to 350 degrees. Roast chicken on rack in pan. Continue to brush with marinade once or twice as it cooks. Bake for 40-45 minutes. Cover lightly with foil if they brown too much. Serves 6.

No comments: