QUINOA-BULGUR PILAF WITH CORN AND JALAPEÑOS (OR SERRANOS

QUINOA-BULGUR PILAF WITH CORN AND JALAPEÑOS (OR SERRANOS image

Number Of Ingredients 11

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2 tsp. canola oil
1 1/2 cups frozen, thawed corn (or 2 medium ears of fresh corn)
1 medium onion, chopped
salt
1/2 cup quinoa
3/4 cup bulgur wheat
3 cups (or more) low-sodium chicken stock
2 medium jalapenos, seeds and ribs removed and minced (I used two serranos)
1/4 cup minced cilantro
2 tsp. fresh lime juice
ground black pepper

Steps:

Instructions: Heat 1 tsp. oil in a large skillet (or saucepan--remember to use less liquid!) over medium heat until shimmering. Add the corn and cook, stirring frequently, until corn starts to brown, about 5 minutes. Transfer corn to a bowl; set aside. Add the onion, remaining teaspoon oil, and 1/2 tsp. salt to the skillet/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 (I didn't do this, hence the extra liquid needing to be added) and simmer until the quionoa is transparent and tender, 16 to 18 minutes. (Check it to make sure it's not burning on the bottom or needs more broth or water.) Remove the skillet/pot from the heat and lay a clean, folded kitchen towel underneath the lid. 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. (You may not need much salt.)