15 ml butter 1 tbsp
250 ml onion, finely chopped 1 cup
1 L cremini or white mushrooms, sliced 4 cup
salt & pepper to taste
15 ml cold water 1 tbsp
2 garlic cloves, minced
150 ml red or white quinoa, rinsed well 2/3 cup
150 ml long grain white rice 2/3 cup
2 ml dried oregano or thyme 1/2 tsp
650 ml vegetable or chicken broth, heated 2 2/3 cup
125 ml parmesan cheese, freshly grated 1/2 cup
In a large saucepan, heat butter over medium heat. Saute onion for about 3 minutes or until softened. Add mushrooms, salt and pepper. Saute for 5 to 7 minutes or until mushrooms are browned. If pan gets too dry, add cold water as need.
Add garlic, quinoa, rice and oregano. Cook, stirring, for 30 seconds or until grains are coated with oil.
Add hot broth and bring to boil. Reduce heat to low, cover and simmer for 15 minutes or until liquid is absorbed and grains are tender. If necessary, add more stock. Remove from heat and stir in parmesan.
Serves: 6