Asian Quinoa And Mushroom Pilaf Gluten Free Recipes

ASIAN QUINOA AND MUSHROOM PILAF (GLUTEN-FREE)

Steps:

• In a pan, heat oil and sauté garlic.
• Add mushrooms and sake or white wine if using and sauté for a couple of more minutes.
• Add quinoa, 2 cups of water, tamari and salt. Mix and cover.
• Bring to boil and reduce heat. Cook until the water is all absorbed.
• Serve with chopped parsley on top.

QUINOA PILAF

Steps:

• In a 12 inch fry pan over medium highheat cook bacon, stirring occasionally, until crisp around edges, around 8 minutes.
• With a slotted spoon lift bacon pieces from pan and set aside.
• Spoon off and discard all but 3 T.
• of the fat-or drain it all and use vegetable oil.
• Add mushrooms and onion to pan and cook, stirring occasionally, until liquid cooks away and mushrooms are golden.
• Add broth, quinoa, carrots, and green pepper; Bring to a boil over high heat.
• Cover and simmer until liquid is absorbed, about 15 minutes.
• Take off heat, remove lid and let stand 2 minutes.
• Stir with a fork to separate grains.
• Spoon onto serving dish and sprinkle with cooked bacon.

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.

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.

BAMBOO AND MUSHROOM QUINOA PILAF (GLUTEN-FREE)

Steps:

• Put all the ingredients in a pan and bring to a boil.
• Reduce the heat to low, cover with a lid, and cook until the liquid is gone for about 20 minutes.
• Infuse love, stir and serve.