QUINOA PILAF WITH CORN AND JALAPEÑOS - LIGHT

By mariannefeldman

http://www.cooksillustrated.com/recipes/5579-light-quinoa-pilaf-with-corn-and-jalapenos?incode=MCSBZ00L0

LIGHT QUINOA PILAF WITH CORN AND JALAPEÑOS
From The Best Light Recipes

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WHY THIS RECIPE WORKS:
For our quinoa pilaf recipe, we toasted the quinoa prior to adding liquid; this ensured plump individual grains and also intensified the subtler flavor undertones. Next, we added chicken broth, which was the clear winner when tested side by side with pilafs made with water. The broth gave our quinoa pilaf recipe excellent body and fortified the other flavors in the dish. After the quinoa had simmered, we pulled the pan off the heat and let it sit, covered, to allow the grains to steam. The result—evenly cooked and slightly crunchy—proved our theory that quinoa was perfect for this method of cooking.


SERVES 6
Fresh corn really makes this dish but when it’s not available you can substitute 1½ cups of thawed, frozen corn. If you like spicy food, don’t bother removing the seeds and the ribs from the chiles.

Ingredients

• 2 teaspoons olive oil
• 2 medium ears corn, kernels removed from cob (see illustration below)
• 1 medium onion, chopped fine
• Salt
• 2 cups quinoa, rinsed
• 1 3/4 cups low-sodium chicken broth
• 2 medium jalapeño chiles, seeds and ribs removed (see note), then minced
• 1/4 cup minced fresh cilantro leaves
• 2 teaspoons juice from 1 lime
• Ground black pepper

Preparation

Step 1

1. Heat 1 teaspoon of the oil in a large saucepan over medium-high heat until shimmering. Add the corn and cook, stirring frequently, until corn starts to brown, about 5 minutes. Transfer the corn to a bowl; set aside.

2. Add the onion, remaining teaspoon oil, and ½ teaspoon salt to the saucepan. Cover and cook over medium-low heat, stirring occasionally, until the onion is softened, 8 to 10 minutes. Add the quinoa, increase the heat to medium, and cook, stirring frequently, until the quinoa lightly browns and becomes aromatic, about 5 minutes. Stir in the broth and jalapeños and bring to a boil. Reduce the heat to low, cover, and simmer until the quinoa is transparent and tender, 16 to 18 minutes.

3. Remove the pot from the heat and lay a clean, folded kitchen towel underneath the lid (see illustration below). Let stand for 10 minutes, then fluff the quinoa with a fork. Stir in the cilantro, lime juice, and reserved corn and season with salt and pepper to taste.

TECHNIQUE

STEAMING RICE


After the rice is cooked, cover the pan with a clean kitchen towel, replace the lid, and allow the pan to sit for 10 minutes.

TECHNIQUE

RINSING RICE OR GRAINS


Before cooking rice or grains, it's best to rinse them. This washes away any excess starch and prevents the final dish from turning out sticky or gummy. Simply place the rice or grain in a fine-mesh strainer and rinse under cool water until the water runs clear, occasionally stirring the rice or grains around lightly with your hand. Set the strainer of rinsed rice or grain over a bowl and let drain until needed.

TECHNIQUE

REMOVING KERNELS FROM THE COB


Hold the cob on its end inside a large, wide bowl and cut off the kernels use a paring knife.