Red Quinoa and Mushroom Pilaf with Dill
White quinoa will also work here; reduce the cooking time to 15 minutes.Per serving: 312 calories, 8 g fat, 6 mg cholesterol, 51 g carbs, 583 mg sodium, 11 g protein, 6 g fiber
- 3 1/2 cups homemade or low-sodium store-bought chicken stock
- 1 ounce mixed dried mushrooms
- 2 cups red quinoa
- 1 tablespoon olive oil
- 8 ounces cremini or white mushrooms, quartered
- 2 shallots, coarsely chopped
- Coarse salt
- 1 tablespoon finely chopped fresh thyme
- Freshly ground pepper
- 1 tablespoon unsalted butter
- 1/4 cup plus 1 tablespoon finely chopped fresh dill
- 3 tablespoons finely chopped chives
- 2 Valencia or navel oranges, peel and pith removed, flesh thinly sliced into rounds
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.