Recipes Included On This Page Quinoa Risotto with Arugula and Parmesan Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Quinoa Risotto with Arugula and Parmesan Recipe By : The New Mayo Clinic Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Volume 9-10 Oct 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 1/2 yellow onion -- chopped 1 garlic clove -- minced 1 cup quinoa -- well rinsed 2 1/4 cups vegetable stock -- or broth 2 cups chopped stemmed arugula -- (rocket) 1 small carrot -- peeled and finely shredded 1/2 cup thinly sliced fresh shitake mushrooms 1/4 cup grated Parmesan cheese 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper In a large saucepan, heat the olive oil over medium heat. Add the onion and sauté until soft and translucent, about 4 minutes. Add the garlic and quinoa and cook for about 1 minute, stirring occasionally. Don't let the garlic brown. Add the stock and bring to a boil. Reduce the heat to low and simmer until the quinoa is almost tender to the bite but slightly hard in the center, about 12 minutes. The mixture will be brothy. Stir in the arugula, carrot and mushrooms and simmer until the quinoa grains have turned from white to translucent, about 2 minutes longer. Stir in the cheese and season with the salt and pepper. Serve immediately. SERVES 6 Source : This recipe is one of 150 recipes collected in The New Mayo Clinic Cookbook, published by Mayo Clinic Health Information and Oxmoor House, and winner of the 2005 James Beard award. Formatted by Chupa Babi in MC: 04.20.06 Dietitian's tip: Quinoa (pronounced KEEN-wah), native to Peru, is much like wheat. Its subtle nutty flavor pairs well with a wide range of seasonings. To serve this dish as a main course, double the portions. ChupaNote : Use the Reggiano Parmesan- its softer. I used a whole large Vidalia onion, doubled (or tripled!!! didn't measure) the garlic, and added 1 teaspoon red pepper flakes to the oil. Used the baby arugula. And added 1 cup rinsed frozen peas at the very end; they turn a bright green but don't get mushy. Next time I'll add some roasted red peppers. I like the ones packed in oil and if purchased at an ethnic grocery (as compared with gourmet) are less expensive. Contributed to the FareShare Gazette by Chupa; 27 October 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 212 Calories; 6g Fat (26.7% calories from fat); 8g Protein; 32g Carbohydrate; 3g Dietary Fiber; 4mg Cholesterol; 860mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fat.

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