House Works: Thanksgiving Side Dish

Thanksgiving is a great time of year to decorate the table and to show off some of your culinary skills. We often think about the main dish at Thanksgiving...the turkey. But side dishes can really set your meal apart from the rest if they are unique and flavorful. In this House Works, Chef Judy joins us with a healthy side dish idea.

Quinoa Fall Risotto
Judy Gilliard
Servings: 6
.
3 tablespoons olive oil
1 medium onion, chopped
1 teaspoon red chili flakes
1 teaspoon black pepper
2 cups quinoa
1 teaspoon fresh cracked pepper, chopped
1/2 cup dry vermouth
4 cups low sodium chicken broth
1 cup Parmesan cheese, grated
1/2 cup fresh parsley, chopped
2 medium sweet potatoes, cooked and peeled

Heat oil and sauté onion until soft. Add quinoa, red chili flakes, black pepper and sauté over medium high heat until all rice is coated with oil.
Add vermouth and stir until absorbed. Add chicken broth one cup at a time until the rice absorbs liquid. (Have extra water ready in case you need it.) Cook until rice is tender, stirring constantly. Cube the sweet potatoes, parsley, and Parmesan cheese and fold in.

Per Serving (excluding unknown items): 444 Calories; 14g Fat (29.7% calories from fat); 21g Protein; 55g Carbohydrate; 5g Dietary Fiber; 10mg Cholesterol; 618mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 2 1/2 Fat.



About the Author...
Taryn Vanderford
Taryn Vanderford co-anchors “First at Four” Monday through Friday with her husband, Jon Vanderford.
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