{"id":21761,"date":"2011-09-12T20:23:21","date_gmt":"2011-09-13T00:23:21","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=21761"},"modified":"2011-09-12T23:10:51","modified_gmt":"2011-09-13T03:10:51","slug":"quinoa-risotto-with-pork-sweet-potato-walnuts%e3%82%b9%e3%82%a4%e3%83%bc%e3%83%88%e3%83%9d%e3%83%86%e3%83%88%e3%81%a8%e3%83%9d%e3%83%bc%e3%82%af%e5%85%a5%e3%82%8a%e3%82%ad%e3%83%8e%e3%82%a2%e3%83%aa","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=21761&lang=en","title":{"rendered":"Quinoa Risotto with Pork, Sweet Potato, Walnuts
\u30b9\u30a4\u30fc\u30c8\u30dd\u30c6\u30c8\u3068\u30dd\u30fc\u30af\u5165\u308a\u30ad\u30ce\u30a2\u30ea\u30be\u30c3\u30c8"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Quinoa Risotto with Pork and Sweet Potato<\/strong>
\nSeptember 11, 2011<\/em><\/p>\n

When you’re not a professional cook, your menu changes during the cooking process. You may announce your tonight’s dinner menu, like “We’re having spaghetti with meatballs tonight!”. But then once you start checking to see what you have in your fridge and realize certain vegetables or leftover stuff need to be used up that day, the resulting dish may look a bit different from spaghetti with meatballs or it may even end up with something far from the originally planned dish. I think this is a fun aspect of cooking at home, and I enjoy this kind of challenge in the kitchen (most of the time)!<\/p>\n

Last weekend I was planning to make sweet potato soup, but then at the last minute I decided to add left-over cooked quinoa that I happened to find in the back of my fridge. Because the texture of the soup got so thick with the addition of quinoa, I decided to call this “risotto” instead of soup. Pork chops were seasoned with BBQ seasoning mixture before being sauteed, which gave an additional depth to the flavor in the risotto. Sprinkle chopped walnuts and parsley right before serving. This is a nice comfort (but not too heavy) food, great for this time of the year. <\/p>\n

quinoa risotto with pork and sweet potato: oil, garlic, onion, diced sweet potato (puree some of it once cooked through), diced cooked pork chop, cooked quinoa, water, chicken base, beef base, bay leaf, salt, pepper, chopped walnuts, chopped parsley <\/p>\n

Click here<\/a> for recipe information.<\/p>\n

\u30b9\u30a4\u30fc\u30c8\u30dd\u30c6\u30c8\u3068\u30dd\u30fc\u30af\u5165\u308a\u30ad\u30ce\u30a2\u30ea\u30be\u30c3\u30c8<\/strong>
\n\uff12\uff10\uff11\uff11\u5e74\uff19\u6708\uff11\uff11\u65e5<\/em><\/p>\n

\u30ad\u30ce\u30a2\u3068\u3044\u3046\u3077\u3061\u3077\u3061\u3068\u3057\u305f\u7a40\u7269\u306e\u30ea\u30be\u30c3\u30c8\u3002<\/p>\n

\u30b9\u30a4\u30fc\u30c8\u30dd\u30c6\u30c8\uff08\u30aa\u30ec\u30f3\u30b8\u8272\u306b\u898b\u3048\u308b\u3082\u306e\uff09\u3068BBQ\u30b7\u30fc\u30ba\u30cb\u30f3\u30b0\u3067\u5473\u4ed8\u3051\u3057\u305f\u8c5a\u8089\u3092\u5165\u308c\u3066\u3002<\/p>\n

\u30b9\u30a4\u30fc\u30c8\u30dd\u30c6\u30c8\u306f\u89d2\u5207\u308a\u306b\u3059\u308b\u306e\u3060\u3051\u308c\u3069\u3001\u706b\u304c\u901a\u3063\u3066\u67d4\u3089\u304b\u304f\u306a\u3063\u305f\u3089\u3001\u305d\u306e\u3046\u3061\u306e\u5c11\u3057\u3092\u30cf\u30f3\u30c9\u30d6\u30ec\u30f3\u30c0\u30fc\u3067\u30d4\u30e5\u30ec\u30fc\u3057\u3066\u6c41\u306b\u3068\u308d\u307f\u3092\u3064\u3051\u308b\u3002<\/p>\n

\u4ed5\u4e0a\u3052\u306b\u304f\u308b\u307f\u3068\u30d1\u30bb\u30ea\u3092\u3071\u3089\u3071\u3089\u3063\u3068\u306e\u305b\u305f\u3089\u51fa\u6765\u4e0a\u304c\u308a\u3002<\/p>\n

\u79cb\u306b\u306a\u308b\u3068\u3053\u3046\u3084\u3063\u3066\u304a\u934b\u3067\u3053\u3068\u3053\u3068\u716e\u8fbc\u3080\u3088\u3046\u306a\u6599\u7406\u304c\u7f8e\u5473\u3057\u3044\u3002<\/p>\n

\u30b9\u30a4\u30fc\u30c8\u30dd\u30c6\u30c8\u3068\u30dd\u30fc\u30af\u5165\u308a\u30ad\u30ce\u30a2\u30ea\u30be\u30c3\u30c8\uff1a \u30b5\u30e9\u30c0\u6cb9\u3001\u306b\u3093\u306b\u304f\u3001\u7389\u306d\u304e\u3001\u8c5a\u8089\uff08BBQ\u30b7\u30fc\u30ba\u30cb\u30f3\u30b0\u3067\u5473\u4ed8\u3051\u3057\u305f\u3082\u306e\u3092\u713c\u3044\u3066\u5c0f\u3055\u304f\u5207\u3063\u305f\u3082\u306e\uff09\u3001\u30b9\u30a4\u30fc\u30c8\u30dd\u30c6\u30c8\u3001\u30ad\u30ce\u30a2\u3001\u6c34\u3001\u30c1\u30ad\u30f3\u30d9\u30fc\u30b9\u3001\u30d3\u30fc\u30d5\u30d9\u30fc\u30b9\u3001\u30d9\u30a4\u30ea\u30fc\u30d5\u3001\u304f\u308b\u307f\u3001\u30d1\u30bb\u30ea\u3001\u5869\u3001\u3053\u3057\u3087\u3046<\/p>\n

\"\"<\/a><\/p>\n


\n\"\"<\/a><\/p>\n

\u6bce\u65e5\u5c4a\u304f\u7d20\u6575\u306a\u98df\u5199\u771f\u3001studio r<\/a>\u3067\u305c\u3072\u3054\u89a7\u304f\u3060\u3055\u3044\u3002<\/strong><\/p>\n

\u6c17\u306b\u5165\u3063\u3066\u3044\u305f\u3060\u3051\u305f\u3089\u3001\u4e0b\u306e\u30dc\u30bf\u30f3\u3092\u30af\u30ea\u30c3\u30af\u3057\u3066\u304f\u3060\u3055\u3044\u306d\u3002<\/p>\n

\u30b3\u30e1\u30f3\u30c8\u3082\u304a\u6c17\u8efd\u306b\u3069\u3046\u305e\u3002\u5168\u3066\u306b\u8fd4\u7b54\u3057\u307e\u3059\u3002\u30d6\u30ed\u30b0\u3092\u304a\u6301\u3061\u306e\u65b9\u306f\u305c\u3072\u30d6\u30ed\u30b0\u306e\u30a2\u30c9\u30ec\u30b9\u3092\u3054\u8a18\u5165\u304f\u3060\u3055\u3044\u3002\u65b0\u3057\u3044\u30d6\u30ed\u30b0\u4ef2\u9593\u306b\u51fa\u4f1a\u3048\u308b\u306e\u3082\u697d\u3057\u307f\u306e\u4e00\u3064\u3067\u3059\u3002
\n\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a> \u3000<\/p>\n","protected":false},"excerpt":{"rendered":"

Quinoa Risotto with Pork and Sweet Potato September 11, 2011 When you’re not a professional cook, your menu changes during the cooking process. You may announce your tonight’s dinner menu, like “We’re having spaghetti with meatballs tonight!”. But then once you start checking to see what you have in your fridge and realize certain vegetables […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,11,7,12],"tags":[],"class_list":["post-21761","post","type-post","status-publish","format-standard","hentry","category-meat","category-starches","category-pork","category-soup"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/21761","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=21761"}],"version-history":[{"count":12,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/21761\/revisions"}],"predecessor-version":[{"id":21791,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/21761\/revisions\/21791"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=21761"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=21761"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=21761"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}