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QUINOA PILAF WITH MUSHROOMS
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Sponsored by: Quinoa Pilaf with Crimini Mushrooms Recipe courtesy Chef Bobo, Executive Chef and Food Service Director, The Calhoun School Rated: 5 stars out of 5Rate itRead users' reviews (8) Filed under: Grains, Quinoa, Vegetables, Mushroom, more RECIPE RATINGS & REVIEWS(8) Cook Time:25 minLevel: IntermediateYield: 4 to 6 servings Recipe Tools: Print Recipe Get Card Save Recipe Ingredients | |
1 tablespoon | kosher for Passover olive oil |
1 small | shallot, peeled and chopped |
1/2 cup | crimini mushrooms, wiped clean and thinly sliced |
1 1/2 cups | quinoa, rinsed well and drained |
1/2 teaspoon | fresh thyme leaves removed from their stems |
1 | bay leaf |
1 1/2 teaspoons | kosher salt |
Freshly ground black pepper | |
3 cups | vegetable stock |
water, alternative |
Directions
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 and carefully add the vegetable stock (it will spatter because the pan and ingredients are hot). 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.
RESTAURANT RECIPE
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Food Network Kitchens have not tested this recipe in the proportions indicated and therefore cannot make representation as to the results.
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