Wild Ginger

Lemon juice and peel offer a double punch of flavor!

INGREDIENTS
6 cups of low salt chicken broth
3 ½ tbsp butter
1 ½ tbsp olive oil
2 large shallots, chopped
2 cups Arborio rice or medium-grain white rice
¼ cup dry white wine
1 cup freshly grated Parmesan cheese (about 3 ounces)
2 tbsp chopped fresh parsley
2 tbsp fresh lemon juice
4 tsp grated lemon peel

PREPARATION

• Bring broth to simmer in large suacepan over medium heat. Reduce heat to low; cover to keep warm.
• Melt 1 ½ tbsp butter with oil in heavy large suacepan over medium hat. Add shallots and saute until tender, about 6 minutes.
• Add rice; stir 1 minute.
• Add wine and stir until evaporated, about 30 seconds.
• Add 1 ½ cups hot broth; simmer until absorbed, stirring frequently.
• Add remaining broth ½ cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes.
• Stir in cheese and remaining 2 tbsp butter. Stir in parsley, lemon juice, and lemon peel. Season risoto with salt and pepper.
• Transfer to bowl and serve.

I will admit to not having tried to make this recipe (at least, not as yet at the time I'm posting this). But I've eaten it and its great. What is Quinoa? Its a high protein (typically 12%-18%) grain that is unusually highly balanced as a primary food stuff. Think staple like corn or wheat, only more nutritious with a balanced set of amino acids. If you're trying to work more whole grains into your diet, you should try Quinoa.

INGREDIENTS
1 cup quinoa
2 cups water
½ tsp fine grain sea salt
1 can garbanzo beans
½ cup cilantro, chopped
½ red onion, chopped

Tahini Dressing:
1 garlic clove, smashed and chopped
¼ cup tahini
Zest of one lemon
scant ¼ cup fresh lemon juice
2 tablespoons olive oil
2 tablespoons hot water
scant ½ teaspoon fine grain sea salt

PREPARATION

• Rinse the quinoa in a fine-meshed strainer.
• In a medium saucepan heat the quinoa and water until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when you can see the curlique in each grain, and it is tender with a bit of pop to each bite. Drain any extra water and set aside.

Dressing

• While the quinoa is cooking make the dressing. Whisk together the garlic, tahini, lemon zest and juice, and olive oil. Add the hot water to thin a bit and then the salt.
• Toss the cooked quinoa, beans, cilantro, red onion, and half of the dressing.
• Add more dressing if you like and season with more salt to taste. Serve garnished with a bit of cilantro.

Serves 4.