A pleasant nutty flavor, as well as the beneficial properties of quinoa – undoubted arguments in favor of trying this product in the dishes. Quinoa is not cereal, but seed, although when cooked Quinoa is like croup. But it remains as it is, – seeds of a quinoa, and, if you look closely, small stamens are visible. So, one of the best options for quinoa dishes will be pilaf with cremini mushrooms. As a side dish, the dish goes well with meat or fish. In
Time for preparing
you can use chicken stock instead of vegetable, but at the same time you need to monitor the amount of salt added. one serving: (total 6) Calories 268, total fat 7 g., saturated fats, proteins 9 g, carbohydrates 42 g, fiber, mg, cholesterol mg., sodium mg., sugar
The author of the recipe is Robert Surles, a chef and writer, in his book the menu for the school canteen consists of recipes from our own collection, using ingredients, Certified Organic
Time: 50 мин.Difficulty: easy Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.5 tbsp. quinoa, rinse well and drain
- 1 tbsp. l olive oil
- 1 small shallots, peeled and chopped
- 1/2 tbsp. cremini mushrooms, peeled and thinly sliced slices
- 1/2 tsp fresh thyme leaves taken from the stems
- 1 bay leaf
- 1.5 tsp coarse salt
- 3 tbsp. vegetable stock or water
Recipes with similar ingredients: quinoa groats, crimini mushrooms, shallots, bay leaves, thyme
Recipe preparation:
- Place the stewpan over high heat and let it heat. Pour in olive oil and scroll through the dishes to cover the whole surface. Add shallots and cook slowly (until transparency, not leading to the appearance of brown color). Pour in mushrooms and saute until browned. Add to stewpan quinoa, thyme, bay leaf, coarse salt and black pepper. Shuffle. Let the ingredients warm up and fry a little, to reveal the fullness of their taste. The rising steam should be very fragrant.
- Pour the vegetable broth slowly and carefully (it will spatter because the stewpan and ingredients are hot). When the mixture begins to boil strongly, reduce the heat to low, cover lid and simmer for about 15 minutes. 15 minutes later turn off the heat, remove the lid and loosen the quinoa. Cover again and leave for 10 minutes.
- Try it and, if necessary, adjust number of seasonings. Serve.
