Quinoa Pilaf With Raita

Ingredients

RECIPE for QUINOA PILAF with RAITA

Hands-on time: 10 minutes for the raita, 20 minutes for the pilaf

Time to table: 50 minutes for the pilaf and raita, 40 minutes for the pilaf alone

Makes 4 cups (so 8 side dish servings, 4 main course servings)

RAITA

1/2 cup Greek yogurt

1 1/2 tablespoons cashew butter

1 teaspoon minced ginger (from a jar)

Juice of a lime (about 2 tablespoons)

1 teaspoon curry powder

1/2 teaspoon kosher salt

Ground pepper

PILAF

1 tablespoon unsalted butter

1 small onion, chopped fine

1 medium bulb fennel, chopped fine

1 carrot, chopped fine

5 medium baby portobella mushrooms, sliced thin

1/2 cup cashew/pepita/dried fruit blend

1 cup quinoa

1-1/2 cups chicken broth

Salt and pepper (none was needed tonight)

The Toasted Quinoa Was Nutty-buttery From The Cashews, The Baby Portobellas Buttery-smooth And The Fennel Created Undertones Of Nutty-sweetness.

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