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Written by Brian Olsen
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Sunday, 16 October 2005 00:00 |
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Location: Fort Kent, ME
Potatoes, pasta, and rice are staples of any endurance athlete’s diet, but sometimes a change is needed. When I found the rather obscure grains of amaranth, quinoa, and millet in the grocery store a few years ago, I was relieved to have some more options. All three are nutritious – high in protein and carbohydrates – and cook quickly. They each have distinctive flavors, too.
This recipe is not from any particular place, but grain pilafs are popular in the fare of the Middle East. In the West, many people consider amaranth a weed today. However, quinoa and amaranth were once staples of the Native American diet long ago.
Grain Pilaf with Sausage
Serves 2
3 tbsp olive or sesame seed oil
1/2 cup of grain – amaranth, quinoa, and millet
1 cup chicken stock or water
3 tbsp sesame seeds
Clove of garlic, pressed
1/4 onion, chopped
2 pre-cooked, spiced chicken sausages, sliced 1/2 inch thickness
Blackberry jam to garnish
Heat oil in a medium saucepan and quickly sauté the grain for about one minute until very slightly brown.
Add the chicken stock and bring to the boil. Simmer thirty minutes.
Meanwhile, heat oil in a frying pan and add the garlic and onion. Turn down the heat once the garlic starts to brown. Add the sliced sausage and sauté for about five minutes, or longer if the sausage was not pre-cooked.
When the grain is ready, add the sesame seeds and fluff with a fork.
Remove the frying pan from heat and add the grain to evaporate excess moisture.
Serve with a dollop of blackberry jam atop.
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