Although, I absolutely love fall but feel a little sad when summer ends. This past Tuesday on September 1 st, I taught a cooking class titled “Great Grains” at the North Carolina Arboretum. I paired these grains with the last of bit summer’s produce. I made quinoa risotto with corn and tomatoes, a buckwheat pilaf with eggplant and roasted red pepper and a wild rice salad with peaches and raspberries. Below I have included the risotto recipe:
Quinoa Risotto with Corn and Tomato
Serves 6
1 ½ fresh corn taken off the cob
1 cup chopped tomato
½ cup chopped onion
1 clove garlic minced
¼ cup chopped basil
1-2 tablespoon parmesan or local goat cheese
1 tablespoon olive oil
2 ¼ cup vegetable broth
1 cup quinoa
Salt and pepper to taste
In a large saucepan, heat the olive oil over medium heat. Add the onion and sauté until soft and translucent, about 4 minutes. Add corn and cook at minute or two and then garlic and quinoa and cook for about 1 minute, stirring occasionally. Don’t let the garlic brown.
Add the stock and bring to a boil. Reduce the heat to low and simmer until the quinoa is almost tender to the bite but slightly hard in the center, about 12 minutes. The mixture will be liquidy. Cook until quinoa grains have turned from white to translucent, about 2 minutes longer. Add chopped tomato towards the end.
Stir in the cheese and basil. Season with the salt and pepper. Serve immediately.
Although, I absolutely love fall but feel a little sad when summer ends. This past Tuesday on September 1 st, I taught a cooking class titled “Great Grains” at the North Carolina Arboretum. I paired these grains with the last of bit summer’s produce. I made quinoa risotto with corn and tomatoes, a buckwheat pilaf with eggplant and roasted red pepper and a wild rice salad with peaches and raspberries. Below I have included the risotto recipe:
Quinoa Risotto with Corn and Tomato
Serves 6
1 ½ fresh corn taken off the cob
1 cup chopped tomato
½ cup chopped onion
1 clove garlic minced
¼ cup chopped basil
1-2 tablespoon parmesan or local goat cheese
1 tablespoon olive oil
2 ¼ cup vegetable broth
1 cup quinoa
Salt and pepper to taste
In a large saucepan, heat the olive oil over medium heat. Add the onion and sauté until soft and translucent, about 4 minutes. Add corn and cook at minute or two and then garlic and quinoa and cook for about 1 minute, stirring occasionally. Don’t let the garlic brown.
Add the stock and bring to a boil. Reduce the heat to low and simmer until the quinoa is almost tender to the bite but slightly hard in the center, about 12 minutes. The mixture will be liquidy. Cook until quinoa grains have turned from white to translucent, about 2 minutes longer. Add chopped tomato towards the end.
Stir in the cheese and basil. Season with the salt and pepper. Serve immediately.