QUINOA MUSHROOM 'RISOTTO'
Delicious way to enjoy healthy, protein-packed quinoa!
Provided by Claudia
Categories Side Dish Grain Side Dish Recipes
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Mix water, quinoa, 1 tablespoon coconut oil, and chicken bouillon granules in a saucepan; bring to a boil, reduce heat to medium-low, and simmer until white threads appear on the quinoa grains, about 15 minutes.
- Melt 2 tablespoons coconut oil in a skillet over medium-high heat. Saute mushrooms, onion, and red bell pepper in hot oil until softened, 5 to 7 minutes; season with salt.
- Stir red wine and soy sauce into the vegetable mixture; bring to a simmer, reduce heat to medium-low, and cook until the liquid is reduced, about 10 minutes.
- Mix quinoa and vegetables in a large serving bowl; top with Parmesan cheese.
Nutrition Facts : Calories 337.9 calories, Carbohydrate 35.9 g, Cholesterol 4.5 mg, Fat 14.7 g, Fiber 6.3 g, Protein 13.4 g, SaturatedFat 10.6 g, Sodium 704.8 mg, Sugar 2.8 g
RISOTTO WITH MUSHROOMS AND THYME
The Italian word for the ideal risotto texture is all'onda-literally, "like a wave." Risotto should spread and move and undulate. If you can stand a spoon up in it, it needs more liquid.
Provided by Carla Lalli Music
Categories Bon Appétit Dinner Risotto Rice Mushroom Thyme Parmesan Vegetarian Wheat/Gluten-Free Soy Free Tree Nut Free Peanut Free Kid-Friendly
Yield 8 servings
Number Of Ingredients 18
Steps:
- Risotto:
- Combine 1 Tbsp. salt and 10 cups water in a medium pot. Bring to a boil, then reduce heat to medium to maintain a bare simmer.
- Meanwhile, heat oil in a 6-qt. Dutch oven over medium. Add onion and a pinch of salt and cook, stirring often, until onion is translucent and starting to soften, 6-8 minutes. Add ½ cup water and cook, stirring often, until water evaporates and onion is sizzling in oil and tender, about 5 minutes. Taste onion; if it's still firm at all, add a splash of water and continue to cook until meltingly soft.
- Add rice and stir well to coat with oil. Cook, stirring constantly, until grains are translucent around the edges and make a clattering sound when they hit against the pot, about 5 minutes. (Coating grains with oil before adding any liquid helps the rice cook evenly so that the outside does not become mushy before the center is tender.) Add wine and another pinch of salt. Bring to a simmer and cook, stirring occasionally, until wine evaporates, about 2 minutes.
- Reduce heat to medium, then add hot salted water to rice in ¾-cup increments, stirring constantly and allowing liquid to absorb fully before adding more, until rice is al dente and suspended in a fluid, not-too-thick creamy liquid, 25-30 minutes. It should take 2-3 minutes for each addition to be absorbed; if things are moving faster than this, reduce heat to medium-low. Gradual absorption and constant agitation are key to encouraging starches to release from risotto, creating its trademark creamy consistency. You may not need all of the hot water, but the finished texture should be more of a liquid than a solid. Start checking rice about 15 minutes after the first water addition; the grains should be tender but not mushy, with a slightly firm center that doesn't leave a chalky residue between your teeth after tasting. Do not overcook!
- Remove pot from heat, add butter, and stir until melted. Gradually add Parmesan, stirring until cheese is melted and liquid is creamy but very loose; stir in more hot salted water if needed. Taste and season with more salt.
- Assembly:
- Heat oil in a large skillet over medium-high until shimmering. Add mushrooms; cook, tossing occasionally, until they begin to soften and release some liquid, about 3 minutes. Season with salt and pepper; cook, tossing occasionally, until deeply browned and tender, 8-10 minutes. Add thyme, garlic, and butter and cook, tossing occasionally, until garlic softens and butter is golden brown, about 3 minutes. Remove from heat and add vinegar. Toss to coat, scraping up any browned bits. Pluck out thyme.
- Divide risotto among warm bowls. Top each with a few grinds of pepper and spoon mushroom mixture over. Serve with Parmesan alongside.
QUINOA WITH MUSHROOMS
Quinoa is a healthy grain that can be substituted in most recipes for rice or couscous. I recently experimented with quinoa and made this dish which my husband and I both love. This easy-to-make and tasty side dish is similar to a pilaf.
Provided by Jen Cardenas
Categories Side Dish Grain Side Dish Recipes
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Heat the oil in a skillet over medium heat. Cook and stir the mushrooms, onion, and garlic in the hot oil until browned, about 5 minutes; set aside.
- Melt the butter in a pot over medium-high heat. Add the quinoa to the melted butter and let it brown, about 3 minutes. Pour the chicken broth over the quinoa; bring to a boil. Cover and reduce heat to low; simmer 10 minutes. Stir in the sauteed mushroom mixture and cook another 2 minutes. Sprinkle with Parmesan cheese to serve.
Nutrition Facts : Calories 233.5 calories, Carbohydrate 30.6 g, Cholesterol 10 mg, Fat 8.5 g, Fiber 3.7 g, Protein 9.5 g, SaturatedFat 2.8 g, Sodium 103.4 mg, Sugar 1.4 g
MUSHROOM & THYME RISOTTO
Using a mixture of quinoa and rice gives a light texture and lovely nutty flavour to this dish
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 8
Steps:
- Heat the oil in a medium pan, sauté the mushrooms for 2-3 mins, then stir in the quinoa. Keeping the vegetable stock warm in a separate pan on a low heat, add a ladle of the stock and stir until absorbed. Stir in the rice and repeat again with the stock, until all the stock has been used up and the rice and quinoa are tender and cooked.
- Stir in the thyme leaves, then divide between four plates or bowls. Serve topped with grated parmesan and rocket leaves.
Nutrition Facts : Calories 302 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.74 milligram of sodium
QUINOA RISOTTO WITH MUSHROOMS AND THYME
Provided by Bon Appétit Test Kitchen
Categories Mushroom Onion Side Vegetarian Quick & Easy Low Cal Dinner Quinoa Healthy Low Cholesterol Thyme Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 main-course or 6 side-dish servings
Number Of Ingredients 9
Steps:
- Bring 2 cups salted water to boil in medium saucepan. Add quinoa, reduce heat to medium-low, cover, and simmer until tender and water is absorbed, about 13 minutes.
- Meanwhile, heat oil in large skillet over medium-high heat. Add onion and sauté until onion begins to brown, 5 minutes. Add garlic; stir 30 seconds. Add mushrooms and thyme. Sautée; until mushrooms are tender, 6 minutes. Add wine; stir until wine is reduced and liquid is syrupy, 2 minutes.
- Mix quinoa into mushroom mixture; season with salt and pepper. Pass cheese separately.
QUINOA RISOTTO
Make and share this Quinoa Risotto recipe from Food.com.
Provided by Mary Hallen
Categories Grains
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place quinoa in strainer and rinse thoroughly, drain.
- Place quinoa in fry pan and cook over med heat, stir often, until darker in color (8 minutes) Remove from pan and set aside.
- Increase heat to med-high.
- Melt butter and add onion and 2 Tab water.
- Cook, stir often, until onion is soft.
- (Add water 1 tbs at a time if seems dry) To pan add broth, milk, quinoa, (if using dried sage add here).
- Bring to boil, stir often.
- Reduce heat and simmer, uncovered, stir occasionally until quinoa is almost tender to bite (10 minutes) Meanwhile, snap off and discard tough ends of asparagus, then cut stalks diagonally into 1-inch pieces.
- Add asparagus to quinoa mixture and cook, stir often, until asparagus is tender when pierced and almost all liquid is absorbed (5 minutes). Reduce heat and stir often until mixture thickens.
- Remove pan from heat and gently stir in fontina cheese and chopped fresh sage.
- Let stand until cheese is melted.
- Transfer to a shallow serving dish.
- Top with Parmesan.
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- Place a medium saucepan over a high heat and add the vegetable stock. Bring to a boil, cover and reduce the heat to low.
- Place a large saucepan over a medium heat and add the olive oil and add the onion and cook until translucent, about 5 minutes. Add the garlic and cook until fragrant. Add the quinoa and coat in the oil, onion and garlic mixture and cook for a couple of minutes or until the quinoa starts to turn translucent. Add the wine (if using) and cook until it's absorbed. Add the stock, a ladle at a time, and cook until absorbed before adding another ladleful, stirring as you go. Once the quinoa is tender remove the saucepan from the heat. Taste and adjust the seasoning as necessary. Keep warm while you fry the mushrooms.
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