The Ardent Epicure

An Ode to the Pleasures of Food

Red Quinoa and Jade Pearl Rice
 with Sage Brown Butter

We hope that all who celebrate had a lovely Easter...
And that everyone got to enjoy a long weekend!

We are in full bloom over here at TAE, both in the garden
as well as with some of out farmers' market finds. There is nothing
that says spring quite like a blooming bud, and we have just a
couple that we are working with here today.

The first beauty is the Spring Onion Chive in full bloom...
how pretty are these! And the second is from our garden,
the gorgeous flowering answer to spring, in the form of Sage.

As for our Market finds these delightful little legumes are fresh chickpeas,
or garbanzo beans. They make a perfect snack to just munch on and
have a bright nutty spring green flavor. We added them raw to our
quinoa dish for an added spring touch.

For our salt and pepper seasoning, we are going with a Fennel Salt
and a favorite pepper of mine the Tellicherry. They are both
fantastic additions to top off any dish, and add a bit of earthy
warmness to give a bit of a royal touch. However any of your
 favorites or what you have on hand will do nicely.

I enjoy using gourmet or finishing salts in the majority of my
recipes. I use less or no salt during preparation, then add
the salty goodness in desired amounts at the finale. But
we will explore this more in future posts.

We have also jazzed up our flavor profile just a bit, with the addition
of Sage Brown Butter...OK, so what does brown butter not make better?
The warming and earthy nutty notes of brown butter, paired with the
warming earthy notes of crispy sage...Oh Yea!

And if that is not enough to give you a warm and well loved spring tummy...
how about we prepare our rice in a lovely tea concoction of cardamon and
pepper corns, with a bit of laurel and cloves? Not enough...OK, so maybe
some pan roasted walnuts with Pimenta dioica berries (allspice)?
 Love me now?

What you will need:
For the quiona and jade peal rice
1 cup raw organic red quinoa
1 cup raw jade pearl bamboo rice
1 tablespoon cardamon pepper tea
(steeped in 1 cup boiling water)

For the sage browned butter
6 tablespoons organic unsalted butter, softened
10 large fresh sage leaves

For the toasted walnuts
1 cup shelled walnuts, crushed
1 teaspoon Pimenta dioica berries, ground

For the garnishes 
1 small bunch of spring onion chives
1 1/2 cups un-shelled fresh chickpeas
1 teaspoon fennel salt
1 1/2 teaspoons tellecherry pepper, ground

Let's get cooking:
For the quiona and jade peal rice
Begin by preparing your rice, 1 cup rice to 1 cup cardamon tea
and 1/2 cup water. Bring to a boil over high heat, reduce to low
and simmer for 20 minutes, fluff with a fork and set aside.

Now for the quinoa, add 1 cup quinoa to 2 cups water, and
bring to a boil over high heat. Reduce heat to low and simmer 10-15
 minutes or until liquid has absorbed, fluff with a fork. Place in
a large mixing bowl.

For the sage browned butter
Place softened butter in a sauté pan over medium heat, once butter
has melted, add torn sage leaves. Continue to sauté until butter
begins to brown having a nutty toasted aroma, and sage
is dark and crispy. About 4-5 minutes.

For the toasted walnuts
Place crushed walnuts in a hot pan over high heat, toss a bit
for about 1 minute. Then add your allspice and continue to move
around in the pan until well toasted and fragrant. About 2-3 minutes.

For the garnishes 
Place rice along with quinoa into your large mixing bowl. Toss a few
times to incorporate. Shell your fresh chickpeas and slice in half, toss
in with your quinoa and rice. Add sage brown butter and toss again.
Now add toasted walnuts and chopped spring onions. Garnish
further with spring onion and sage blossoms.
Serves 4-6 as a side dish

For more quinoa try out these dishes:
Quinoa and Black Bean Salad~That Skinny Chick can bake
Zucchini Quinoa Aalad with Microgreens~Gourmande in the kitchen
 Quinoa Tabbouleh with Endive~She's Cookin'

Alisha~Magic of Spice

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