Over the last few years I’ve fallen in love with the versatile little grain called quinoa. It can be breakfast, it can be a salad, it can be a pilaf, or a complete meal in and of itself. It has been declared kosher for Passover, and it has a high protein content. Is there anything it can’t do?
Whatever that may be, I haven’t found it yet. But quinoa makes a great rice substitute in a risotto. Here’s how:
1 cup of white quinoa, rinsed well in cold water
10 ounces of your favorite mushrooms (I used a combination of shitaki and oyster)
1/2 cup of dry white wine
2 1/2 cups of hot chicken stock
salt, to taste
4-6 ounces of grated parmesan cheese
2 tablespoons olive oil
Clean and chop mushrooms, and add them to a skillet with olive oil. Sautee until the mushrooms soften and absorb some of their liquid, about 5 to 8 minutes. Add salt. Add quinoa, and cook for another 2-3 minutes, until golden. Add wine and cook until almost absorbed, stirring. Continue to add chicken stock in 1/2 increments while stirring, until the quinoa is ready, about 20 minutes. Sprinkle with parmesan cheese and serve.