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
KAMA-MESHI (YOKOKAWA STYLE RICE CASSEROLE)
This recipe has much in common with donburi but, in Japan, would use a container called a kama, an earthenware pot. Typical Japanese fast food popular at railway stations, Kama-meshi from Yokokawa, Japan is regarded as some of the best.
Provided by Member 610488
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place skinned and boned chicken breast pieces into a glass bowl and pour the dark soy sauce and 2 tbsp sake over them. Mix by hand to ensure all pieces are coated with the liquid. Refrigerate until needed.
- Rinse dried mushrooms well in cold water and rehydrate in hot water for 30 minutes. Drain and slice mushrooms thinly and add to a small saucepan. If using fresh, just rinse and slice but do not soak.
- Combine both stocks and then add 1/2 cup of the combined stock to the small saucepan. Bring to a boil and add marinated chicken slices, the beef, and bamboo shoots. Stir and mix well, lower the heat to medium, cover the pan and simmer for three minutes.
- Put the rice with the remaining stock, along with the salt, into a large saucepan or casserole dish with lid. Stir and bring this to a boil.
- While boiling, add the light soy sauce, the rest of the sake and give the mixture another stir.
- Add the beef and chicken mixture from the other pan. Do not stir this vigorously, but move the pieces around gently with a wooden spoon so the meat, bamboo shoots and mushrooms sit on top of the rice. The stock should be enough to cover the meat.
- Cover the pan or casserole tightly and leave to cook undisturbed on medium heat for 20 minutes. Remove from heat, uncover briefly, and add the chopped scallions. Cover again, and leave the casserole to rest for 6 minutes. Serve immediately.
Nutrition Facts : Calories 708.9, Fat 41.8, SaturatedFat 17.1, Cholesterol 58.6, Sodium 1017.4, Carbohydrate 63.9, Fiber 1.8, Sugar 2.4, Protein 14.2
MUSHROOM QUINOA CASSEROLE
Our family loves quinoa. I have photographic evidence of my then 18-month-old son trying to like his bowl clean...a bowl that was filled with one of our favorite quinoa meals. I love that it's filled with protein, that it's gluten free and that you always leave the dinner table satisfied. This dish is a perfect weeknight meal, great as a main or side dish for company, as well as a great complement to any weekend fare. Versatility is the name of the game with this delicious mushroom dish! As the holidays start to approach and the days become hectic I love having this simple, healthy and delicious meal on hand that I know my family will love. October also happens to be National Celiac Awareness Month. Celebrate by giving this Mushroom Quinoa Casserole a try at your dinner table.
Provided by ElizabethKnicely
Categories One Dish Meal
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Prepare quinoa according to package directions, and set aside.
- Preheat the oven to 350°F.
- Add the olive oil to a small skillet and saute the chopped onion, chopped mushrooms and crushed garlic cloves for 4 to 6 minutes, or until onions are translucent.
- Add the cooked quinoa to a 9 x 13 inch glass baking dish. Gently stir in the sauteed mushrooms and onions. Fold in the cottage cheese and beaten eggs. Top with the Parmesan - Asiago cheese blend.
- Bake in the preheated oven for 30 to 35 minutes, or until cheese has begun to turn golden on top. Serve warm.
Nutrition Facts : Calories 208.5, Fat 9.1, SaturatedFat 3.3, Cholesterol 62.3, Sodium 319.6, Carbohydrate 18.5, Fiber 2.5, Sugar 2, Protein 13.3
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