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Kañiwa with Lemon, Basil and Tomatoes


2 cups Veggie-Glace Gold (Classic Roasted Vegetable Demi-Glace)
1 cup Kaniwa, rinsed
2 to 3 tablespoons fresh lemon juice
1 cup chopped Roma (plum) tomatoes
1/2 cup chopped fresh basil
1/4 cup chopped green onions
Trapani Sea Salt and freshly ground Green Peppercorns, to taste
1/4 cup crumbled feta cheese (optional)


1. Bring vegetable Veggie-Glace stock to a boil in a medium saucepan. Add rinsed Kaniwa and reduce heat to a simmer. Cover and cook until all of the stock is absorbed, about 15 minutes, stirring frequently. Remove from heat and let stand covered for 2 minutes; fluff with a fork.

2. Transfer Kaniwa to a large serving bowl. Add lemon juice, tomatoes, basil, green onions and feta, if desired. Trapani Sea Salt and freshly ground Green Peppercorns. Chill at least 1 hour before serving.

Recipe adapted from and photo courtesy of

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Green, Pink, White, Tellicherry and Szechuan Peppercorns: sold separately or as a mix.
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