Sam, the administrator down at the Rainier Valley Food Bank shared this recipe with me. They were delighted to get our delivery of Jerusalem artichokes from Bradner Gardens. He mentioned that recipes vegetables that are less commonly known is really helpful, and this comment confirmed my mission with this blog. Connect community to community crops through recipes. disclaimer: he hasn't made this recipe and neither have I. I've presented it pretty much as written.
1/2 c. quinoa
2 tbsp oil
1/2 cup chopped onion
1-1/4 c vegetable (or chicken) broth
1 c. peeled, chopped sunchokes
1/4 tsp pepper
Preparation
Rinse quinoa. Drain well.
Heat the oil in a 2 quart saucepan over medium high heat. Add the rinsed quinoa and cook, stirring until it cracks and pops, about 3-5 minutes. Add the onion and cook, stirring until the onion is soft.
Add the vegetable broth and bring to a boil over high heat. Add the chickpeas, sunchokes, and pepper, and return to a boil. Reduce the heat and simmer, covered, 20 minutes. Fluff with a fork.
Yield: 6-8 servings
1/2 c. quinoa
2 tbsp oil
1/2 cup chopped onion
1-1/4 c vegetable (or chicken) broth
1 c. peeled, chopped sunchokes
1/4 tsp pepper
Preparation
Rinse quinoa. Drain well.
Heat the oil in a 2 quart saucepan over medium high heat. Add the rinsed quinoa and cook, stirring until it cracks and pops, about 3-5 minutes. Add the onion and cook, stirring until the onion is soft.
Add the vegetable broth and bring to a boil over high heat. Add the chickpeas, sunchokes, and pepper, and return to a boil. Reduce the heat and simmer, covered, 20 minutes. Fluff with a fork.
Yield: 6-8 servings
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