Your last post gave me goosebumps! Ha ha ok ok I know. LAME! I have to be honest though I am really impressed! I’m also slightly embarrassed by my post as it cannot even attempt to compare. I’m saving my time and energy for Thanksgiving weekend!
I can’t believe you went Goose hunting . . . ok maybe I can. Wish I could have been there to watch it! I am becoming en expert at putting together quick meals that I can make a large batch of to last me the week. This Quinoa recipe is from the Autumn Food and Drink magazine and was delicious! I placed a dollop of plain sour cream on top of my risotto when I ate it but it definitely hits the spot when I come home from a long day at school. Pour a glass of white wine and you are good to go!
Looking forward to seeing you as always.
Mushroom Quinoa Risotto
¼ cup dried porcini mushrooms
2 cups vegetable stock or water, heated
½ cup red quinoa, rinsed
½ cup white quinoa, rinsed
1 tbsp. olive oil
2 tbsp. butter
½ cup chopped onion
4 oz cremini mushrooms, quartered
4 oz shiitake mushrooms, quartered
2 tsp. chopped garlic
1 tbsp. balsamic vinegar
2 tbsp. chopped mint
salt and pepper
1. Soak Porcini mushrooms in vegetable stock for 15 minutes. Use a slotted spoon to remove porcini mushrooms, set aside, and transfer stock to a pot. Chop and reserve soaked porcini.
2. Add extra stock to bring up to 2 cups. Bring stock to a boil. Sprinkle in the quinoa, lower heat and cover pan. Simmer 15 to 17 minutes or until white quinoa is cooked. Drain quinoa, separately reserving the cooking liquid to add later, if necessary.
3. Heat olive oil and butter in a large frying pan over medium heat. Add onions and sauté for 2 minutes or until softened. Add fresh mushrooms and reserved porcini and sauté over medium-high heat for 3 minutes or until mushrooms are browned and juicy. Add garlic and sauté for 30 seconds or until fragrant. Add balsamic, bring just to a boil and stir in reserved quinoa. If mixture seems a bit dry, add reserved cooking liquid, stirring for 2 minutes or until fully incorporated. Stir in mint and season with salt and pepper to taste.