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.
* 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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Newest Ratings and Reviews
Read all 16 reviews
By barbara76137
Fort Worth, TX
on February 05, 2012
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I was really disappointed with this, even though I followed the recipe exactly. I had all of the ingredients on hand. It was boring.
By A_Whittaker
Phoenix, AZ
on January 04, 2012
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My husband and I loved this! I didn't have a shallot so I used about 1/4 of an onion and baby bella mushrooms! I doubled the mushrooms and would add even more next time! Definitely use a broth or a stock when cooking the quinoa. Will be making again soon!
By daeye
on December 29, 2011
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This recipe was very tasty but I would cut the salt in half. It was very salty.
Read all 16 reviews