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Categories:Viewed: 65 - Published at: 9 years ago
Ingredients
- 2 Tablespoons Butter, Divided
- 1/2 cups Finely Diced White Onion
- 1 teaspoon Fresh Oregano
- 1 cup Red Quinoa
- 2 cups Chicken Stock
- 1 Tablespoon Extra Virgin Olive Oil
- 5 ounces, weight Shiitake Mushrooms, Rinsed Of Any Grit And Sliced (leave The Small Ones Whole)
- 1/2 bunches Kale, Cut Into 2-inch Strips
- 1 pinch Coarse Salt And Freshly Ground Pepper
Method
- Heat 1 tablespoon butter in a medium saucepan.
- Add the onions and oregano; saute until onions soften, 5 minutes.
- Add the quinoa and toss to coat; toast 1 minute.
- Add the broth and simmer until quinoa has opened into little spirals, 15 to 20 minutes.
- The liquid should be mostly absorbed.
- Heat the remaining tablespoon of butter and the oil in a medium skillet.
- Add the mushrooms and saute 5 minutes, until starting to brown.
- Add the kale, a pinch of salt and pepper, and saute 2 more minutes, until the kale is slightly wilted.
- Toss the quinoa with the mushrooms and kale.
- Serve her up and inhale.
