1 C. Quinoa
1 TB olive oil
1 c. chopped onion
3 cloves garlic, minced
1/2 tsp. salt
1 c. vegetable broth
1 c. milk
8 oz. mushrooms, sliced
3/4 c. grated romano cheese
IMPORTANT!! Rinse and drain the quinoa 3 times with water using a fine mesh strainer to remove the bitter outer coating
Heat olive oil in a heavy saucepan or dutch oven over medium-high heat.
Add onion and cook until soft, stirring constantly.
Add garlic and quinoa and continue stirring a minute or two.
Stir in salt, broth, and milk. Bring to a boil, then reduce heat to low. Simmer until quinoa is tender, stirring occasionally (approx. 10-12 min.)
Add mushrooms and cook another 3-5 min., stirring often.
Remove from heat. Add cheese and let stand a few minutes so risotto can thicken.
serves 4 as main dish, 6 smaller portions.( I double this recipe for our family of 6, AND WHEN DOUBLING, THE TIME TO COOK WILL INCREASE,TOO!)
2 TB butter
1 c. hulled barley
1 lg. onion, chopped
1/2 lb. mushrooms, chopped
3+ c. of vegetable or chicken broth ( I added bean water from cooking the beans as part of this)
1 c. dry lima beans, cooked (I used great northern instead)
Seasonings: fresh parsley, 5 cloves garlic, 1 1/2 tsp. salt 1/4 tsp pepper
Saute onion, garlic, and mushroom in frying pan. Remove to casserole dish.
In same frying pan, brown the barley over low heat (3-5 min). Add to casserole dish.
Mix broth and remaining seasonings with beans and pour over the ingredients in the casserole dish. All the liquid ingredients
should come up to be between 3 and 4 cups, so the casserole should look watery.
Cover and bake 350 degrees for 1 hour. If doubling this recipe, expect at leat 1 1/2+ hours bake time.
When done, liquid should be completely absorbed.