Friday, November 18, 2011

Recipe Of The Day: Quinoa Pilaf w/ Crimini Mushrooms

Quinoa is one of those side dishes that kids love because of the texture and adults stray away from because they don’t know how to cook it. Because Quinoa is actually a seed and not a grain as many people presume it to be, you can cook it numerous different ways and still enjoy its healthy attributes.
Quick, easy and able to go alongside anything from Pan Seared Fish to Roasted Chicken or my favorite Fried Shrimp, Quinoa might quickly become a staple in your diet after you try this dish.
(Click Read More for the Entire Recipe)
1 TBS Kosher for Passover olive oil
1 small shallot, peeled and chopped
½ cup Crimini mushrooms, wiped clean and thinly sliced
1 ½ cups Quinoa, rinsed well and drained
½ tsp fresh thyme leaves removed from their stems
1 bay leaf
1 ½ tsp Kosher Salt
Freshly ground black pepper
3 cups Vegetable stock, Chicken broth or water

Place a saucepan on high heat and get it hot.
Add the olive oil and swirl it around to make sure the entire surface is covered with oil.
Add the shallot and sweat (cook until translucent but not brown).
Add the crimini mushrooms and cook until brown.
Add the quinoa, thyme leaves, bay leaf, kosher salt and black pepper to the pan and stir. Let the ingredients heat up and roast a little to bring out all their fullest flavors.
The steam coming up should be very aromatic.

Slowly add the vegetable stock. When it comes to full boil, reduce the heat to a low simmer, cover and allow to steam for about 15 minutes.

After 15 minutes, turn off the heat, remove lid and fluff the quinoa and then replace the lid and allow to-sit for about 10 minutes.

Taste for seasoning and adjust, if necessary. Serve.

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