{"id":2833,"date":"2016-01-31T11:48:59","date_gmt":"2016-01-31T18:48:59","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=2833"},"modified":"2017-03-22T13:38:36","modified_gmt":"2017-03-22T19:38:36","slug":"red-quinoa-mushroom-pilaf-with-dill","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/red-quinoa-mushroom-pilaf-with-dill.html","title":{"rendered":"Red Quinoa &amp; Mushroom Pilaf with Dill"},"content":{"rendered":"<p><em>Quinoa is a great addition to your kitchen &#8211; hot as a side dish or in soups, \u00a0cold as a salad. \u00a0And healthy too! \u00a0<\/em><\/p>\n<ul>\n<li>3 1\/2 c homemade or low-sodium store-bought chicken stock<\/li>\n<li>1 oz mixed dried mushrooms<\/li>\n<li>2 c red quinoa (6 c cooked)<\/li>\n<li>1 Tab olive oil<\/li>\n<li>8 oz cremini or white mushrooms, quartered<\/li>\n<li>2 shallots, coarsely chopped<\/li>\n<li>1\/2 tsp coarse salt<\/li>\n<li>freshly ground pepper, to taste<\/li>\n<li>1 Tab fresh thyme, finely chopped<\/li>\n<li>1 Tab unsalted butter<\/li>\n<li>1\/4 c plus 1 Tab fresh dill, finely chopped<\/li>\n<li>3 Tab finely chopped chives<\/li>\n<li>2 Valencia or navel oranges, peeled and pith removed, thinly sliced.<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>Bring stock to a boil.<\/li>\n<li>Pour over dried mushrooms in a small bowl.<\/li>\n<li>Soak until soft, about 6 minutes.<\/li>\n<li>Pour liquid through a fine size into a bowl.<\/li>\n<li>Set aside.<\/li>\n<li>Rinse quinoa thoroughly in \u00a0fine sieve, drain. \u00a0This gets the bitter tasting husks off.)<\/li>\n<li>Heat oil in \u00a0large pot over medium-high heat until hot but not smoking.<\/li>\n<li>Add fresh mushrooms, shallots and 1\/4 tsp salt.<\/li>\n<li>Cook, stirring occasionally, until mushrooms and shallots have released their liquid and are slightly caramelized, about 7 minutes.<\/li>\n<li>Add quinoa.<\/li>\n<li>Cook, stirring until it begins to pop and crackle, about 5 minutes.<\/li>\n<li>Add reserved soaked mushrooms, reserving soaking liquid and thyme to pot.<\/li>\n<li>Bring to a boil.<\/li>\n<li>Stir.<\/li>\n<li>Cover and reduce heat.<\/li>\n<li>Simmer until quinoa is tender but still chewy, about 20 minutes.<\/li>\n<li>Stir in 1\/4 tsp salt, pepper to taste and butter.<\/li>\n<li>Just before serving, stir in dill and chives, and oranges and toss gently. \u00a0( or serve it cold as a salad.)<\/li>\n<\/ol>\n<p><strong>Serves: \u00a0<\/strong>6 &#8211; 8<\/p>\n<p><strong>Source: <\/strong>\u00a0silveradocare.com\/sierravista<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Quinoa is a great addition to your kitchen &#8211; hot as a side dish or in soups, \u00a0cold as a salad. \u00a0And healthy too! \u00a0 3 1\/2 c homemade or low-sodium store-bought chicken stock 1 oz mixed dried mushrooms 2 c red quinoa (6 c cooked) 1 Tab olive oil 8 oz cremini or white &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/red-quinoa-mushroom-pilaf-with-dill.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Red Quinoa &amp; Mushroom Pilaf with Dill&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"categories":[19,11],"tags":[106],"class_list":["post-2833","post","type-post","status-publish","format-standard","hentry","category-salads-and-salad-dressings","category-starch-other","tag-mlk"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/2833","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=2833"}],"version-history":[{"count":4,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/2833\/revisions"}],"predecessor-version":[{"id":3614,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/2833\/revisions\/3614"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=2833"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=2833"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=2833"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}