Sunday, December 28, 2014
Quinoa Pilaf with Shiitake Mushrooms, Carrots, and Pecans
WOW! I just had the easiest Christmas ever. A company Jim works with sent us a delicious Smithfield ham (thank you Mackson!), I made our favorite Scalloped Potatoes with Three Cheeses (see 12-16-11 post), Brussels sprouts, Benson's Special Salad (12-17-14, which I prepped the asparagus, green beans, and dressing the day before), the wonderful Rosemary and Salt rolls from Fresh Market, and that incredibly easy and delicious Pumpkin Chiffon Pie (12-1-14). And thanks to Markson, I've still got plenty of ham (which is yummy all by itself). I know I'll be make my favorite Brown Sugar Ham and Bean Crock Pot Soup (1-11-12), but I'd like to find some new recipes to share.
But to today's post. I baked some salmon last night for dinner and had not had quinoa in quite a while. I found this recipe on-line and opted to try it. Oh YES! Absolutely delish! Now it calls for Shiitake mushrooms, but I had some button mushrooms which needed to find a home, so I substituted them with a perfect outcome. I'm anxious to make it again with the Shiitakes. This one's a keeper.
QUINOA PILAF with SHIITAKE MUSHROOMS, CARROTS, and PECANS (4 servings as a side dish, 2 as a main course)
1 cup quinoa, pre-rinsed or rinsed
1 2/3 cup chicken or vegetable broth
3 Tbsp EVOO, divided
1 small yellow onion, finely chopped
2 small carrots, peeled and diced
3/4 tsp dried thyme
2 tsp minced garlic
1/3 cup chopped pecans, toasted if desired
1/4 cup chopped fresh parsley
Combine quinoa and chicken broth in a medium saucepan. 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 Tbsp of the olive oil in a large saute 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 S&P to taste.
Add cooked quinoa to vegetables and stir in pecans and chopped parsley. Taste and adjust seasoning if necessary. Serve hot or warm.
Recipe Source: www.onceuponachef.com