Best Asian Quinoa And Mushroom Pilaf Gluten Free Recipes
BAMBOO AND MUSHROOM QUINOA PILAF (GLUTEN-FREE)
This Asian flavored quinoa pilaf can also be made in a rice cooker (Just dump everything in the rice cooker and turn on the switch). Chinese or Japanese grocery stores sell various types of mushrooms for less if there is one in your neighborhood. They also sell cooked bamboo shoots in water, but you can also use canned bamboo shoots. If you sprinkle some chopped green onions on top before you serve it, it would look prettier.
Provided by InnerHarmonyNutriti
Categories Japanese
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Put all the ingredients in a pan and bring to a boil.
- Reduce the heat to low, cover with a lid, and cook until the liquid is gone for about 20 minutes.
- Infuse love, stir and serve.
Nutrition Facts : Calories 127.1, Fat 1.9, SaturatedFat 0.2, Sodium 385.5, Carbohydrate 21.8, Fiber 3, Sugar 1.9, Protein 6.3
ASIAN QUINOA AND MUSHROOM PILAF (GLUTEN-FREE)
Quinoa is a great protein and fiber source and contains a lot of beneficial vitamins and minerals. It is gluten-free and its glycemic index is much lower than brown rice. Please check my blog, www.innerharmonynutrition.com, for more healthy gluten-free recipes.
Provided by InnerHarmonyNutriti
Categories Vegan
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a pan, heat oil and sauté garlic.
- Add mushrooms and sake or white wine if using and sauté for a couple of more minutes.
- Add quinoa, 2 cups of water, tamari and salt. Mix and cover.
- Bring to boil and reduce heat. Cook until the water is all absorbed.
- Serve with chopped parsley on top.
Nutrition Facts : Calories 205.4, Fat 6.2, SaturatedFat 0.8, Sodium 547.9, Carbohydrate 30.1, Fiber 3.7, Sugar 1.5, Protein 8.7
QUINOA PILAF WITH CRIMINI MUSHROOMS
This dish has been a big hit as a side dish at Calhoun. The kids at Calhoun were fascinated to learn that quinoa is not a grain but a seed. It looks like a grain and reacts like a grain when cooked but it is still a seed. You can see the stamen in cooked "grain". It's nutty and delicious as a replacement for rice.
Provided by Food Network
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Place a saucepan on high heat and get it hot. Add the olive oil and swirl it around to make sure the entire surface is covered with oil. Add the shallot and sweat (cook until translucent but not brown). Add the crimini mushrooms and cook until brown. Add the quinoa, thyme leaves, bay leaf, kosher salt and black pepper to the pan and stir. Let the ingredients heat up and roast a little to bring out all their fullest flavors. The steam coming up should be very aromatic.
- Slowly and carefully add the vegetable stock (it will spatter because the pan and ingredients are hot). When it comes to full boil, reduce the heat to a low simmer, cover and allow to steam for about 15 minutes.
- After 15 minutes, turn off the heat, remove lid and fluff the quinoa and then replace the lid and allow to sit for about 10 minutes.
- Taste for seasoning and adjust, if necessary. Serve.
MUSHROOM PILAF
Provided by Ree Drummond : Food Network
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- In a medium pan, melt the butter. Add the garlic and onions and cook for 2 minutes. Add the cremini, white mushrooms and shiitakes and cook until most of the liquid has reduced, about 5 minutes. Add the rice and stir to coat. Deglaze with the wine. Add the chicken stock, turmeric and salt and pepper and stir. Bring to a simmer and simmer with the lid on until the liquid is absorbed and the rice is tender, 15 to 20 minutes.
- When it's done, sprinkle over some chopped parsley and serve.
QUINOA PILAF WITH MUSHROOMS
Quinoa is not a grain, but a seed.
Provided by nosduh1313
Categories Side Dish Grain Side Dish Recipes
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Heat a large saucepan over medium heat and swirl olive oil around the inside of the pan to coat. Cook shallot in the hot oil until translucent, about 3 minutes; stir in cremini mushrooms, cooking and stirring until mushrooms are browned, 8 to 10 minutes. Stir quinoa, thyme, bay leaf, kosher salt, and black pepper into mushroom mixture. Cook, stirring often, until quinoa gives off a slightly toasted fragrance, about 5 minutes.
- Pour vegetable stock into quinoa mixture (stock may spatter a bit); stir to combine. Bring to a full boil, reduce heat to low, and cover pan; simmer until liquid is absorbed, about 15 minutes. Remove from heat and fluff quinoa pilaf with a fork; cover pan and let pilaf stand 10 more minutes to steam dry.
Nutrition Facts : Calories 290.3 calories, Carbohydrate 45.4 g, Fat 7.4 g, Fiber 6.5 g, Protein 9.9 g, SaturatedFat 0.5 g, Sodium 1083.8 mg, Sugar 2.4 g
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