Quinoa and Brown Rice with Spring Vegetables and Oyster Mushroom Duxelles
A versatile, satisfying, vegetarian dish.
| Servings |
| 2 |
| Servings |
| 2 |
Ingredients
- 240 g Seeds of Change® Quinoa & Brown Rice
- Duxelles
- 100 g fresh oyster Mushrooms finely chopped
- 100 g fresh white Mushrooms finely chopped
- 1 shallot finely chopped
- 500 mL off-dry Ontario Riesling or vegetable stock
- 250 mL 35% whipping cream
- Salt and pepper to taste
- 125 mL green peas blanched in boiling water for 2 minutes and drained
- 50 mL fiddleheads blanched in boiling water for 5 minutes and drained
- 10 mL parsley chopped
Servings:
Units:
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Ingredients
Servings:
Units:
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Instructions
- Place the mushrooms, the shallot and the wine or stock into a stainless steel pot.
- Gently simmer, stirring from time to time, until most of the liquid has evaporated.
- Add the cream and continue to simmer for 5 minutes. Season with salt and pepper. Remove from heat.
- In another pot, add the contents of Seeds of Change® Quinoa & Brown Rice and 50 mL (1/4 cup) cup water. Put on a lid and place on low heat to simmer.
- While rice and quinoa are heating up, warm two dinner plates.
Recipe Notes
Presentation:
• Warm the mushrooms duxelles and divide onto the two plates, forming a round layer approximately 4" in diameter on the centre of each plate.
• Divide the warmed rice and quinoa carefully onto the duxelles mushrooms on each plate.
• Garnish each plate with the fiddleheads, peas and julienne sundried tomatoes. Serve!
