Sunday, January 24, 2010

Quinoa Risotto with Mushrooms and Thyme

We had a long fun day today and I had nothing planned for dinner tonight. Around 4:00 Adam got on and we made the first quick thing he saw, which was a quinoa risotto. Quinoa is a super grain (actually a seed related to spinach) that is packed with complete protein and contains high levels of potassium and riboflavin, as well as other B vitamins and minerals. I am always excited to try any dish with this ingredient, and who doesn't like risotto? Right?
Turns out this dish was very easy, filling, healthy and good! Here's the recipe!
Quinoa Risotto with Mushrooms and Thyme
Recipe from, Bon Appetit January, 2010
1 cup quinoa, rinsed
1 tablespoon olive oil
1 1/2 cups chopped onion
1 garlic clove, pressed
1 8-ounce package sliced crimini (baby bella) mushrooms
6 ounces fresh shiitake mushrooms, stemmed, sliced (I used a dried mixture of mushrooms and soaked them for 20 minutes in warm water....then used the soaking water for the quinoa, but it's not necessary.)
3 teaspoons chopped fresh thyme, divided
1 cup dry white wine
Grated Parmesan cheese

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.

Mix quinoa into mushroom mixture; season with salt and pepper. Top with cheese separately.

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