Best 7 Quinoa Pilaf With Crimini Mushrooms Recipes

QUINOA PILAF WITH SHIITAKE MUSHROOMS, CARROTS & PECANS

Steps:

• Combine quinoa and chicken broth in a medium sauce pan. Bring to a boil, then turn heat down to low, cover and simmer until quinoa is cooked, about 15 minutes.
• In the meantime, heat 2 tablespoons of the olive oil in a large sauté pan over medium heat. Add the onions and cook, stirring occasionally, until they start to soften, 2-3 minutes. Add the carrots and thyme and cook until the carrots are just tender, 5-7 minutes. Add remaining tablespoon of olive oil, along with mushrooms and garlic. Cook, stirring constantly, until mushrooms are cooked through, a few minutes. Season vegetables with ¼ teaspoon salt and freshly ground black pepper to taste.
• Add cooked quinoa to vegetables and stir in pecans and chopped parsley. Taste and adjust seasoning if necessary. Serve hot or warm.
• Note: Shiitakes never come in contact with dirt, so the only washing usually necessary is a gentle wipe with a damp cloth or a paper towel. Use a knife to remove the stems where they meet the cap.

QUINOA WITH MUSHROOMS

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.

SAUTEED CRIMINI MUSHROOMS

Steps:

• Heat a large skillet over medium high heat. Add extra-virgin olive oil and butter. Add mushrooms and season with salt, pepper and thyme then cook 15 minutes until evenly browned and tender. Add wine and deglaze the pan. Add parsley and transfer mushrooms to a serving dish.

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.

QUINOA VEGETABLE PILAF

Steps:

• In a small saucepan, saute onion and carrot in oil until tender. Add rice and quinoa; stir to coat. Stir in broth and pepper., Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed, adding the broccoli during the last 3 minutes of cooking. Remove from the heat; let stand for 5 minutes. Fluff with a fork.

QUINOA PILAF

Steps:

• In a small nonstick saucepan coated with cooking spray, cook onion and carrot in oil for 2-3 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Stir in the broth, water and salt; bring to a boil., Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat. Fluff with a fork.

RED QUINOA AND MUSHROOM PILAF WITH DILL

Steps:

• Bring stock to a boil; pour over dried mushrooms in a small bowl. Soak until soft, about 6 minutes. Pour liquid through a fine sieve into a bowl; set aside. Coarsely chop soaked mushrooms; set aside.
• Rinse quinoa thoroughly in a fine sieve; drain. Heat oil in a large pot over medium-high heat until hot but not smoking; add fresh mushrooms, shallots, and 1/4 teaspoon salt. Cook, stirring occasionally, until mushrooms and shallots have released their liquid and are slightly caramelized, about 7 minutes. Add quinoa; cook, stirring, until it begins to pop and crackle, about 5 minutes.
• Add reserved soaked mushrooms, reserved soaking liquid, and thyme to pot; bring to a boil. Stir; cover, and reduce heat. Simmer until quinoa is tender but still chewy, about 20 minutes. Stir in 1/4 teaspoon salt, pepper to taste, and the butter. Just before serving, stir in dill and chives; add oranges, and gently toss.