Quinoa Pilaf With Mushrooms |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Quinoa is not a grain, but a seed. Ingredients:
1 tablespoon olive oil |
1 small shallot, chopped |
1/2 cup thinly sliced cremini mushrooms |
1 1/2 cups quinoa, rinsed and drained |
1/2 teaspoon fresh thyme leaves |
1 bay leaf |
1 1/2 teaspoons kosher salt |
freshly ground black pepper to taste |
3 cups vegetable stock |
Directions:
1. 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.
2. 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.
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