Quinoa with French lentils, wild rice, and golden raisins from The New Persian Kitchen by Louisa Shafia

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Notes about this recipe

  • Breadcrumbs on January 02, 2015

    p. 141 – Lovely dish. Made this to accompany Cornish Hens for our New Year’s dinner and the recipe worked perfectly. The raisins were the star of the dish and their sweetness complimented the nuttiness of the quinoa. I added some chopped Italian parsley at the end for a contrasting colour. This much-loved dish will go into our regular rotation and has added appeal as it can be enjoyed hot, cold or at room temp. Good for entertaining. Photos here: http://chowhound.chow.com/topics/1000517?commentId=9364775#9364775

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