CARAMELIZED ONION AND MUSHROOM QUINOA

Caramelized Onion and Mushroom Quinoa image

For veggie-based depth of flavor, onions and mushrooms can't be beat. Put them to good use in this quick and hearty side.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 25m

Yield 4

Number Of Ingredients 11

Previous Next

Ingredients

1 1/2 cups Progresso™ vegetable stock (from 32-oz carton)
3/4 cup uncooked white quinoa, rinsed, well drained
1 tablespoon butter
1 cup sliced onion
3/4 teaspoon salt
8 oz sliced fresh white mushrooms
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh sage leaves
1/2 cup dry white wine
1/4 cup chopped fresh Italian (flat-leaf) parsley
1/2 cup chopped hazelnuts, toasted, if desired

Steps:

In 2-quart saucepan, heat broth and quinoa to boiling over medium-high heat. Reduce heat to low; cover and simmer 14 to 16 minutes or until quinoa is soft and translucent.
Meanwhile, in 4-quart Dutch oven, melt butter over medium heat. Add onion and salt; cook 4 to 6 minutes, stirring frequently, until onions begin to brown and soften. Add mushrooms, thyme and sage. Cook 6 to 8 minutes, stirring occasionally, until mushrooms release juices and then brown. Add wine; simmer 3 to 5 minutes, scraping pan to release browned bits. Once liquid is almost evaporated, remove from heat.
Transfer quinoa to Dutch oven; stir to combine. Top with parsley and hazelnuts.

Nutrition Facts : Calories 180, Carbohydrate 26 g, Cholesterol 10 mg, Fat 1, Fiber 3 g, Protein 6 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 4 g, TransFat 0 g