- 8 large shallots or 1 large onion, chopped (about 2 cups)
- 2 TB olive oil
- 3 cloves garlic, chopped
- 1 sprig rosemary
- 2 large bay leaves
- 6 cups chicken stock
- 1/2 cup quinoa, barley or short-grain brown rice
- 1 large carrot, chopped
- 5 oz salad spinach leaves, chopped
- salt and pepper
- grated Parmesan cheese (optional)
In a large Dutch oven, saute the shallots in olive oil, starting out at medium-high heat and lowering the heat once the shallots have softened. The longer you saute them the better the flavor will be - 20 minutes to an hour is best. You want them to turn a caramel brown and shrink to half their original volume. Add the garlic and saute for a couple minutes longer. Add rosemary, bay leaves, stock, grain, and carrot and bring to a boil. Cover, reduce heat to a simmer, and cook for the recommended amount of time for the grain you have chosen.
When the grain is tender, remove the bay leaves, stir in the spinach and season with salt and pepper. Serve in bowls, topped with Parmesan, if desired.