How to make it

  • Place the dried mushrooms in a bowl, cover with the boiling water and leave to soak for 10 minutes. Then drain – reserving the liquid - and chop the mushrooms.
  • Place the chicken stock in a large pan, add the dried mushroom liquid and slowly bring to the boil. Leave on a gentle simmer.
  • Heat half the oil in a large pan, add the mushrooms and sauté over a high heat for 2-3 minutes until golden brown. Transfer to a plate and set aside.
  • Add the remaining oil to the pan, add the onion and sauté for 2-3 minutes. Add the chopped dried mushrooms, garlic, quinoa and rice, and stir for 30 seconds. Add the wine and gently simmer, stirring until the liquid has evaporated.
  • Add a ladleful of the hot stock to the rice mixture and cook, stirring until the liquid has been absorbed. Repeat until the rice is tender and the stock has all been used (about 15-20 minutes).

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    " It was excellent "
    tlbnitz ate it and said...
    Instead of rice try barley, I make this in my restaurant when I have Special events. add a little extra cheese and lay out on a bake sheet, Chill and cut into rounds or cakes. When it is time to serve just heat a pan with a little olive oil or pan spray on Med and crisp up the outside. Freeze's well to, just be sure to put parchment between them. (Deep rich homemade chicken or Veg stocks are best)
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