- 150 grams of wild mushrooms, sliced (any type of mushrooms will do, the recipe will be more interesting with at least two different types)
- 1 tablespoons of butter
- 1 tablespoons of olive oil
- 1 shallots, finely chopped
- 1 cloves of garlic, finely chopped
- 1 cups of quinoa
- 2 cups of vegetable stock
- A good pinch of salt
- 1/2 handful of parsley, finely chopped
- 50g cranberries
- 40g of roasted hazelnuts (can roast in the oven or fry in a pan with some butter)
- Half a lemon
So this was, strictly speaking, a little more work of a lunch than I had time for today, but it was very worth it. Best only making it if you have a full hour, though it’s mostly letting it simmer while you do a sudoku or something. Pretty faithful to the original Alice Hart recipe (seriously, buy her book, it’s the perfect useful/nice to look at mix), except I got basil pesto instead of parsley because I am busy and tired and not paying attention at the moment. Also I used half/half bulghar and quinoa, and it tasted good, and looked really nice, so might be worth a try if you fancy the speckled look? Commence recipe:
Prep Time: 25 | Cook Time: 25 | Servings: 2
Nutritional Info: 401kcal 34g carbs 26g fat 8g protein
place the dried mushrooms in a jug and cover in 350ml boiling water, set aside
melt half the butter with the oil and fry the fresh mushrooms over a high heat until golden brown, tip into a bowl and set aside
return the pan to a gentler heat, add the remaining butter and soften the shallot/s,
add the garlic and quinoa and cook, stirring for about 5 mins until golden and pale
Strain the soaked mushroom, saving the soaking liquid, chop up the porcini and add to the quinoa
Pour over the mushroom water and add a good pinch of salt. Lower the heat and simmer gently for 18-20 mins until the liquid is nearly all gone.
Stir in the cranberries and pesto just a minute or two before the liquid is totally absorbed
serve with a squeeze of lemon, sprinkle with hazelnuts and parsley.
Looks nice, tasted good, too.