White Chili with Sprouted Rice and Quinoa

Image

After the fried-food-a-palooza we had this weekend (pan fried salmon and vegetables…mmmm…) I wanted to make something a little lighter. I started making a classic white chili, but had some leftover quinoa and sprouted rice in the fridge. Like a true Northern Ohioan who was taught how to cook by someone who grew up during the Great Depression, I had no choice but to add it to this chili. And it was awesome. Since I no longer had to cook within the confines of the label “white chili”, I was able to season it however I wanted, so I went a little nuts. I don’t even know what to call this, but I will be making it again.

  • 2 12 oz cans of cannelini beans
  • 32 oz organic chicken stock
  • 1/4 cup quinoa
  • 1/4 cup sprouted rice
  • 4 T evoo
  • 4 cloves minced garlic
  • 1 medium diced onion
  • 4 ribs celery, diced
  • 2 cups chopped roasted green chilis (fresh or canned)
  • 1/2 cup chopped red, yellow, green peppers
  • chopped fresh oregano, cilantro, and marjoram, to taste
  • 2 pounds boneless, skinless chicken
  • 3 T masa or corn meal (optional)
  • 2 T ground cumin
  • 1 T ground black pepper
  • 1 t cayenne pepper
  • 1 t smoked paprika
  • dash of red pepper flakes
  • 1 t ground coriander
  • 1 t white pepper
  • salt to taste

It might look like a lot of ingredients, but this is really simple.

1) Put about 2 T of olive oil in a frying pan. While it’s heating up, throw all of the vegetables and fresh herbs into a food processor. Then put them in the frying pan and cook them until most of the fluid has evaporated from the pan.

2) While that’s cooking, get a large stock pot and pour in the chicken stock, beans, quinoa and rice. Turn it up to medium and stir frequently.

3) Put all of the vegetables into the stock pot. In the same frying pan, put another 1 T of olive oil and brown the chicken.

4) Put the chicken into the stock pot, and add all of the seasonings. Bring it to a boil, and then turn it down to simmer for half an hour.

5) If you like a thicker soup, add the masa or corn meal in, and cook for another 10 minutes.

Serve with corn tortillas, corn tortilla chips, corn bread. Or corn, I guess. some folks put cilantro, sour cream, and cheese on the top.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s