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  • 2 cups red quinoa, rinsed well
  • 2 Tbs. chopped shallots
  • 1/2 Tbs. clarified butter
  • 1 tsp. fresh thyme chopped
  • 4 cups chicken or fish stock

In a large skillet, saute shallots with the clarified butter. Add rinsed red quinoa and toast slightly. Add the stock and cook until fully absorbed. Transfer to a metal pan and smooth into a cake. Refrigerate overnight until completely cooled. Cut circles or triangles and bake or saute cake to warm throughout. Shredded cheese may be added during the cooling process if this flavor is desired.