Friday, January 8, 2010

quinoa risotto with mushrooms and thyme

i enjoy risotto but i never make it at home anymore because i just get too impatient. stirring and stirring and thanks, i'll just make something else. this recipe in bon appetit intrigued me because you get a risotto-like result with way less work. i also like that it is made with quinoa instead of rice because, as i'm sure we all know by now, quinoa is a "super grain" (even though it's not a grain) packed with protein and essential amino acids, and thus makes this dish much healthier than a traditional risotto. this version is full of mushrooms, flavorful and creamy and i would definitely make it again but i look forward to experimenting with different ingredients and flavors as the seasons change. so if you're lazy and wanting some risotto, this is for you!

quinoa risotto with mushrooms and thyme
(from bon appetit, january 2010)
1 cup quinoa, rinsed
1 tablespoon olive oil
1 1/2 cups chopped onion
1 garlic clove, pressed
8 ounces crimini mushrooms, sliced
6 ounces fresh shiitake mushrooms, stemmed, sliced
3 teaspoons chopped fresh thyme, divided
1 cup dry white wine

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. saute until mushrooms are tender, 6 minutes. add wine; stir until wine is reduced and liquid is syrupy, 2 minutes.

mix quinoa into mushroom mixture; season with salt and pepper.


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