Mushroom Quinoa-sotto

Work was particularly stressful on Friday. Then, it started snowing an hour before I left the office. My 45 minute commute turned into almost 2 hours. By the time I arrived home, all I was planning on eating cereal for dinner.

images

image source

That’s what I was planning, but that’s not what happened…

As I stood in front of my open refrigerator door, I realized that a bowl of cereal was not quite the soul-nourishing meal I needed. I needed something that would warm me from the inside out. I needed to stand in front of a bubbling pot, methodically stirring away the days’ stresses. I needed risotto.

My long time readers know that I rarely make a traditional risotto. To be honest, it is because I am a complete dunce when it comes to cooking rice! It always comes out over done or under done, and just isn’t worth the hassle. Instead, I turn to my favorite “grain”, Quinoa. Quinoa is better for you than rice, and makes a delicious faux risotto.

Since I will be heading out of town again on Sunday, I did not want to open any new ingredients. Instead, I emptied my produce drawer, grabbed the only open carton of stock in the refrigerator, which turned out to be beef stock, and set to work.

I chopped and stirred for the better part of an hour. By the time I sat down to eat, my mind was calm, my body was relaxed, and my soul had been fed. Who needs a shrink when you have a stove?

Mushroom Quinoa-sotto

(Gluten Free, Dairy Free)

photo

Ingredients:

  • 1 tsp Extra Virgin Olive Oil
  • 1/2 Yellow Onion, sliced
  • 1/2 cup sliced Crimini Mushrooms
  • 1 clove Garlic, minced
  • 2 tsp dried Thyme
  • Sea Salt
  • Black Pepper
  • 3/4 cup Quinoa
  • 1/4 cup dry White Wine
  • 2 cups Beef Stock, warmed
  • 1/4 cup Smoked, Sundried Tomatoes
  • 1/4 cup frozen Green Peas, defrosted
  • 2-3 handfuls Baby Spinach, plus move for serving, if desired
  • 1/3 cup Lentils, cooked
  • 1/4 cup Nutritional Yeast Flakes

Directions:

  1. In a large sauce pan, or small pot, heat oil over medium heat.
  2. Add onions and saute until translucent.
  3. Add mushrooms and cook until they begin to sweat.
  4. Add minced garlic, thyme, salt & pepper, and cook until fragrant, about 1 minute.
  5. Next goes in the quinoa, gently toast for 30 seconds.
  6. Deglaze the pan with white wine, and stir until absorbed.
  7. Stirring continuously to keep liquid from coming to a boil, add warm beef stock, 1/3 cup at a time. Wait until all liquid is absorbed before adding the next 1/3 cup stock.
  8. Continue until you only have 1/3 cup stock remaining to add to the pot. At this time, add the remaining ingredients, along with the remaining beef stock.
  9. Stir until all liquid is absorbed.
  10. Adjust seasonings and serve immediately on a bed of fresh baby spinach.
Advertisements

Smoked Pumpkin Risotto

This afternoon, it was 50 degrees and sunny. Tonight, it is 21 degrees and snowing.

WHAT ARE YOU TRYING TO DO TO ME COLORADO?!!!

Not that I mind. In fact, it worked out beautifully. I was able to run all of my errands which included:

  1. Having 2 tires patched due to slow leaks caused by running over nails. (I don’t know how that happened….)
  2. Shipping a Christmas gift to my Aunt & Uncle.
  3. Grocery shopping.
  4. Picking up packages that were delivered while I was out of town.
  5. Stopping by the office to tie up some loose ends from the week.
  6. ………

You get the idea. I accomplished everything on my list, practiced my Spanish for 2 hours (I’m trying to teach myself), and still had time to experiment with a new recipe. By the time the snow started, I was curled up on my couch with a piping hot bowl of risotto and a glass of red wine. A lovely reward for a productive day.

I started by roasting rustic Shiitake mushrooms with fresh rosemary and thyme and finished with a sprinkling of Daiya Vegan Mozzarella Cheese. Perfection!

Smoked Pumpkin Risotto

(Gluten Free, Dairy Free)

DSC09547

Ingredients:

  • 2.5 oz sliced Shiitake Musthrooms
  • 2 tsp Extra Virgin Olive Oil
  • 2 sprigs fresh Thyme
  • 1 sprig fresh Rosemary, chopped
  • 2 cloves Garlic, chopped
  • 1 tsp Extra Virgin Olive Oil
  • 1/2 Yellow Onion, diced
  • 2 cloves Garlic, minced
  • 1/4 cup Smoked Sundried Tomatoes, julienned
  • 1 cup Arborio Rice
  • 3 sprigs fresh Thyme
  • 1 sprig fresh Rosemary, chopped
  • 1 tsp fresh Sage, chopped
  • 1/3 cup dry White Wine
  • 3 cups Chicken Stock, warmed
  • 1/2 cup Pumpkin Puree
  • 2 large handfuls Baby Kale
  • Black Pepper, to taste
  • 2 Tblsp Nutritional Yeast Flakes
  • 2 Tblsp Daiya Vegan Mozzarella Shreds

Directions:

  1. Preheat oven to 400 degrees F.
  2. In a bowl, combine the first five ingredients. Gently toss until evenly coated. Place in an even layer on a baking sheet and roast in 400 degree oven for 12-15 minutes. Remove from the oven and set aside.
  3. Drizzle 1 tsp EVOO in a large saucepan and heat over medium low heat.
  4. Saute onion until translucent. Add garlic and sundried tomatoes and saute until fragrant.
  5. Pour the rice into the saucepan and toast for 1 minutes.
  6. Deglaze the pan with the white wine and cook until absorbed.
  7. Add the fresh herbs.
  8. Add 1/3 cup warm chicken stock and stir until absorbed. Continue adding stock 1/3 cup at a time, stirring until absorbed before adding another 1/3 cup stock. Repeat until rice is cooked and broth is absorbed.
  9. Stir in the pumpkin puree and stir until smooth.
  10. Stir in the baby kale and cook until wilted.
  11. Remove from heat and stir in the nutritional yeast and Daiya. Stir until evenly combined.
  12. Serve immediately.