Red Quinoa And Mushroom Pilaf With Dill Recipes

RED QUINOA AND MUSHROOM PILAF WITH DILL

Steps:

• Bring stock to a boil; pour over dried mushrooms in a small bowl. Soak until soft, about 6 minutes. Pour liquid through a fine sieve into a bowl; set aside. Coarsely chop soaked mushrooms; set aside.
• Rinse quinoa thoroughly in a fine sieve; drain. Heat oil in a large pot over medium-high heat until hot but not smoking; add fresh mushrooms, shallots, and 1/4 teaspoon salt. Cook, stirring occasionally, until mushrooms and shallots have released their liquid and are slightly caramelized, about 7 minutes. Add quinoa; cook, stirring, until it begins to pop and crackle, about 5 minutes.
• Add reserved soaked mushrooms, reserved soaking liquid, and thyme to pot; bring to a boil. Stir; cover, and reduce heat. Simmer until quinoa is tender but still chewy, about 20 minutes. Stir in 1/4 teaspoon salt, pepper to taste, and the butter. Just before serving, stir in dill and chives; add oranges, and gently toss.

QUINOA PILAF WITH CRIMINI MUSHROOMS

Steps:

• 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.

QUINOA RICE PILAU WITH DILL & ROASTED TOMATOES

Steps:

• Heat oven to 180C/fan 160C/gas 4. Put the tomatoes on a baking sheet and drizzle with 2 tbsp olive oil and some seasoning. Roast for 15 mins, remove and set aside.
• Heat the remaining olive oil in a large pan. Add the onion, celery, cumin and garlic, then season to taste. Fry on a medium heat for 10 mins until golden. Add the rice, quinoa, dill and stock. Cover with a lid and cook for 12-15 mins or until the rice is soft. Add the tomatoes and pine nuts, and gently stir through. Serve with white fish or a green salad.

MUSHROOM-QUINOA PILAF

Steps:

• Heat dressing in large saucepan on medium-high heat. Add mushrooms and onions; cook and stir 5 min. or until onions are crisp-tender.
• Stir in broth; bring to boil. Add quinoa; stir. Return to boil; cover. Simmer on low heat 16 to 18 min. or until liquid is absorbed and quinoa is tender. Remove from heat; fluff with fork. Let stand, covered, 5 min.
• Stir in cheese and parsley.

QUINOA WITH MUSHROOMS

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.

MUSHROOM AND QUINOA PILAF

Steps:

• In a large skillet, heat oil over medium heat. Saute onion for about 3 minutes or until softened, add mushrooms, salt and pepper; saute for 5 - 7 minutes or until mushrooms are browned. If the pan gets too dry, add water as needed.
• Add garlic, quinoa, rice and oregano; cook, stirring for 30 seconds or until grains are coated with oil and mixture is fragrant.
• Add 2-2/3 cup stock and bring to a boil. Reduce heat to low, cover and simmer for 15 minutes or until liquid is absorbed and grains are tender. If liquid is absorbed before grains are ready, add more stock and continue to simmer, covered, until grains are tender.
• Remove from heat and stir in parmesan, parsley and vinegar.

QUINOA PILAF WITH MUSHROOMS

Steps:

• Heat a large saucepan over medium heat and swirl olive oil around the inside of the pan to coat. Cook shallot in the hot oil until translucent, about 3 minutes; stir in cremini mushrooms, cooking and stirring until mushrooms are browned, 8 to 10 minutes. Stir quinoa, thyme, bay leaf, kosher salt, and black pepper into mushroom mixture. Cook, stirring often, until quinoa gives off a slightly toasted fragrance, about 5 minutes.
• Pour vegetable stock into quinoa mixture (stock may spatter a bit); stir to combine. Bring to a full boil, reduce heat to low, and cover pan; simmer until liquid is absorbed, about 15 minutes. Remove from heat and fluff quinoa pilaf with a fork; cover pan and let pilaf stand 10 more minutes to steam dry.

NAVA ATLAS'S QUINOA PILAF

Steps:

• Combine the quinoa with the broth in a large saucepan. Bring to a rapid simmer, then lower the heat, cover and simmer gently until the water is absorbed, about 15 minutes. Test to see if the quinoa is done to your liking; if needed, add another 1/2 cup water and simmer until absorbed.
• Heat the oil in a large skillet or stir-fry pan. Add the onions and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden.
• Add the cabbage, carrots, broccoli, mushrooms, ginger, basil, thyme and lemon juice to the skillet. Turn the heat up to medium-high and stir-fry until the cabbage is tender-crisp, about 5 minutes.
• Stir in the cooked quinoa, then season to taste with salt and pepper. Stir in the parsley and dill, remove from the heat, and serve.