Photo: Quinoa Pilaf with Crimini Mushrooms Recipe
This dish has been a big hit as a side dish at Calhoun. The kids at Calhoun were fascinated to learn that quinoa is not a grain but a seed. It looks like a grain and reacts like a grain when cooked but it is still a seed. You can see the stamen in cooked "grain". It's nutty and delicious as a replacement for rice.
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, or water
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.
Per serving: Calories: 268 ;Total Fat: 7 grams; Saturated Fat: 1 gram; Protein: 9 grams; Total carbohydrates: 42 grams; Sugar: 3 grams; Fiber: 4.5 grams; Cholesterol: 0 milligrams; Sodium:729 milligrams
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By EatingInLA
on June 12, 2012
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My family (and 17 year old friends of my daughter loved this quinoa. To make it work I added 3 times the mushrooms (Crimini and porcini, increased the amount of fresh thyme, and used a large shallot. I also used chicken boulion, and did not add any additional salt. I will make it again with these adjustments. Enjoy!
By Smart-1
on April 04, 2012
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It was ok. I used twice the amount of mushroom. And whatever you do, don't add salt AND use broth. It's way too salty with both. And the recipe calls for too much liquid. I'd probably use 2 3/4 cups liquid next time. My batch was really soggy.
By ndeburton1_12006697
Independence MO
on March 24, 2012
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My friends and i thought this was really good. Probably the best quinoa i've ever eaten. Though, i did saute more mushrooms than i called for and mixed them in at the end. i would recommend that because it made it quite delicious!
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