The Moscovore » Side Dishes

Mushroom Quinotto with Roasted Vegetables

jennifer — Wed, 10 Apr 2013 08:23:45 +0000

Substitute quinoa for rice for a healthy, hearty version of risotto, or “quinotto!”

Quinoa has been on my mind for two reasons lately. The first, as I’ve written about here, is that HRH, (my “Handsome Russian Husband”) decided we should go on Orthodox Lent, thereby cutting out meat, fish, dairy, oils, and alcohol. His mother tried to convince me it isn’t about the food, but if you’d spent the week trying to come up with creative ways to use avocado and applesauce where any right-thinking person would use cream, eggs, and olive oil, you could be forgiven for focusing a bit on the food side of things.

I decided to take my need to beef up (no pun intended, but God I could murder a burger) the grain side of my repertoire to some of you loyal readers. So, we’ve had a few quinoa classes over at LavkaLavka’s gastro studio, and I think we’ve all become converts!

What is Quinoa?

Packed with more protein and minerals than almost all other foods, quinoa (pronounced “keen-woh”) is an ancient grass, and its seeds were a primary food group in the diet of the ancient Mayans and Azetcs. Quinoa has an impressive 6,000 year history and today, quinoa is enjoying a roaring return to popularity amongst foodies on at least four continents. It’s a staple of healthy living and vegetarian lifestyles, as it is wheat and gluten free.

How to Cook Quinoa:

The best way to cook quinoa is to rinse the grains in a sieve, then add 1 1/4-cup of water for each 1 cup of quinoa. Bring to a rolling boil, then reduce heat and simmer gently until all the liquid is absorbed. Use a fork to fluff it up. You will find that the yield for quinoa is 3 cups of cooked quinoa for one cup of uncooked quinoa. You can keep quinoa in this state for about 4-6 days in a covered container in the fridge. Add it to vegetable soups or to bulk up a salad.

Recipe for Quinoa:

We’ve talked about this before on the Moscovore: quinoa is seriously bland. One of our participants described it as “eating cardboard,” which is a fairly accurate portrayal of what just plain quinoa tastes like. The trick is to infuse it with flavor, as we’ve done before with Orange Sesame Quinoa with Dried Cherries. I wanted to create a reliable side dish that could stand up on its own for the vegan crowd, but also pair nicely with a chicken, pork or beef. The obvious choice was what the foodie world is now calling “quinotto,” fusing the idea of risotto with quinoa.

To be honest, there’s not much “otto” about quinotto. I tried it several ways before I hit the right method. Adding a little bit of liquid at a time to the grain produced a mushy sticky substance, so instead, I cooked the quinoa and then added it to sautéed onions and mushrooms, and then added more liquid, and finished it with a little cream and some parmesan. Gone was the cardboard taste!

To add color, texture, and flavor to the quinotto, as well as making it into a one-meal dish, I topped the quinotto with roasted eggplant, peppers, and zucchini. The danger here is that the vegetables can get soggy and float away on a lake of their own juices. To prevent this, I seeded and cored the eggplant, then salted the and let it “leech” its bitter juices. I cored the center of the zucchini where a lot of the water is stored, but I reserved this for the stock bag or Green Soup. I added peppers for color and crunch, roasted the vegetables, then topped the entire thing with fresh tomatoes and basil.

Prevent vegetables from becoming soggy by removing their core and flash roasting them

The result is a hearty and healthy dish that pairs well with most meat, and can stand stalwartly alone as a one-meal dish! So, give it a try!

Mushroom Quinotto with Roasted Vegetables

Print recipe

Serves	8-10
Prep time	45 minutes
Cook time	15 minutes
Total time	1 hour
Dietary	Gluten Free, Vegan
Meal type	Main Dish
Misc	Child Friendly, Pre-preparable, Serve Hot
Occasion	Casual Party
By author	The Moscovore

A healthy twist on traditional risotto, using quinoa, the South American superfood. Lightly roasted vegetables and fresh tomatoes make this a full meal, or hearty side to accompany chicken, fish, beef, or pork, which can be stacked in elegant single portions, or heaped in a bowl for a casual Sunday night or potluck supper.

Ingredients

(2 cups) 500ml quinoa
(1-1/4 lbs) 500g dried mushrooms
(1 cup) 250ml Madiera or Marsala wine
(3 Tbl) 45ml olive oil
1 large yellow onion (finely diced)
2 large zucchini (seeded, cored, and sliced into 1/2-inch cubes)
2 large eggplant (seeded, cored, and sliced into 1/2-inch cubes)
2 large red or orange peppers (seeded, cored, and sliced into 1/2-inch cubes)
(3 cups) 375ml fresh cherry or plum tomatoes (seeded and cored and chopped into 1/2-inch cubes)
(1 Tbl) 15ml fresh lemon juice
5 cloves garlic (peeled and finely minced with 1/2-tsp of salt)
1 bunch fresh basil (chopped)
salt and pepper
(1/2-cup) 125ml heavy cream (33%)
(3/4-cup_ 375ml shaved parmesan cheese

Directions

Prepare the Vegetables
1.	Preheat the oven to 375°F or 190°C. If your oven has a “roast” function, this is the option you should choose.
2.	Place the dried mushrooms in a shallow, non-reactive bowl. Add the wine and top up with boiling water until the mushrooms are completely covered. Use the back of a wooden spoon to force the mushrooms under the liquid. Cover and set aside for 45 minutes.
3.	Top and tail the eggplant, then cut it into thin strips, removing all of the pulpy, seeded inner part of the eggplant. Slice the eggplant strips into ½- inch cubes. Toss with 1 tsp of table salt, then place in a colander and prop up at a slant over a mixing bowl. Leave the eggplant to “sweat” for at least 1 hour.
4.	Top and tail the zucchini as you did the eggplant, removing the softer inner core and retaining for use in pureed soup or smoothie. Toss with 1 tsp of oil, 1 tsp of sea salt and a few grinds of fresh pepper. Spread on a shallow baking dish covered with parchment paper.
5.	Core and cube the red pepper and dice into small ½-inch cubes. Toss with 1 tsp of olive oil and spread on the baking dish with the zucchini.
6.	When it has finished sweating, pat the eggplant dry with paper towel, then toss with 1 tsp of olive oil and a pinch of salt. Arrange the eggplant in the shallow baking dish with the zucchini and peppers, and roast in the oven for 10-15 minutes, until the vegetables are soft. Stir a few times during roasting to ensure the vegetables cook evenly. Set aside.
Prepare the Quinotto
7.	Use a slotted spoon to remove the mushrooms from the water/wine mix, reserving the liquid. Pat dry with paper towels, then chop roughly. Pour the reserved liquid through a clean cloth to eliminate the grit from the mushrooms, then pour into a measuring cup. Top the liquid up with hot water, vegetable or chicken stock until you have 1-1/2 cups.
8.	Rinse the quinoa in cold water. Place in a heavy-bottomed Dutch oven with 2-1/2 cups of cold water and a pinch of salt. Bring to a boil, then reduce heat and let simmer, covered, for 15 minutes, until the water is completely absorbed. Remove the lid and let sit until the quinoa comes to room temperature. Fork to separate
9.	Heat 1 Tbl of olive oil in a heavy-bottomed Dutch Oven. Sweat the onions until they are translucent. Add the quinoa and toss to combine.
10.	Reduce heat and begin to add the mushroom/stock combination, allowing the quinoa to absorb the liquid. When the quinoa has absorbed as much liquid as possible, fold in the chopped mushrooms. Taste and adjust seasoning, paying particular attention to salt. Add the cream and parmesan and adjust seasoning. Remove to a warm oven while you finish the roasted vegetables.
Finishing the Dish
11.	Heat 1 tsp of olive oil in a shallow skillet. Add the chopped garlic and sauté until it turns golden. Add the roasted vegetables and toss until the vegetables are warmed through. Salt and pepper to taste. Remove to a warm oven
12.	Chop the cherry tomatoes into quarters and place in a non-reactive mixing bowl. Add the lemon juice and the remaining olive oil and toss with a pinch of sea salt and freshly-ground pepper. Shred the basil leaves and toss to combine.
13.	Assemble the dish for immediate serving, either heaped in layers in one large serving dish, or stacked in individual portions: quinotto, topped with roasted vegetables, then the fresh tomatoes.

If you would like to sign up for a cooking workshop, check the listings on the home page of The Moscovore!

Readers, what is your favorite way to serve quinoa? Have you tried Quinotto?

For more quinoa recipes here on the Moscovore, try:

Orange Sesame Quinoa Salad with Dried Cherries

Lemon Garlic Quinoa with Fresh Asparagus

For more great quinoa recipes from around the web, try some of these:

Black Beluga Lentil Salad

jennifer — Wed, 10 Oct 2012 10:58:07 +0000

Black Beluga Lentils in Tangy Dressing with Fresh Vegetables

This lentil salad reminds me of my favorite grey cashmere cardigan – I can dress it up, I can dress it down, I can wear it anywhere, and it fits me just right. It never ever lets me down. So, too this lentil salad, which has evolved over almost three decades, tweaked by my mother and my sister and finally me. The origins are a similar dish served by a good friend of the family named Louise. Louise was a lentil zealot – I believe she would have served them over vanilla ice cream if pressed, and I think most of the people at her table would have ate them without putting up a fuss.

About Black Beluga Lentils:

My choice of lentil for this salad is the black “beluga” lentils, called so because they resemble grains of black caviar. I think they are almost as good. Beluga lentils are a better choice in a salad than red lentils, used in Red Lentil and Carrot Soup because they hold their shape and have a less gummy flavor that the conventional green lentil. You can find them easily in Moscow at most supermarkets, or if you are not in Moscow, at better food stores or online.

Black Beluga Lentils and Red Football Lentils

Black Beluga Lentil Salad pairs incredibly well with lamb and game – I don’t think lamb has made one single appearance on my table without them. When I have them in the fridge, they make a great lunch, topped with poached chicken, roasted vegetables, or goat cheese. If you want to bulk this salad up, try adding some steamed potatoes and carrots. They are served at room temperature, so they are one of those reliable dishes you can make ahead of time and whisk to the table without a lot of fuss.

Dear Readers:

What are your favorite ways to eat lentils? Do you have a favorite dal recipe? I’m in the market for one! Let us know by hitting the comment button below. If you’ve made this recipe — or if you just think it is a great idea, give us a little matriyoshka love below, won’t you?

Try Other Recipes Like This One on The Moscovore:

Wild Rice Salad

Quinoa Salad

Red Lentil and Carrot Soup

Explore More Lentil Recipes Like This One:

Cumin Aioli

jennifer — Tue, 01 Nov 2011 12:28:28 +0000

Try this tangy, spicy mayonnaise with chicken or roasted veggies!

Cumin Aioli

Print recipe

Serves	4
Prep time	10 minutes
Region	Turkish
By author	Silvana Rowe in Bon Appetit, July 2011

Ingredients

(1 tsp) 10 ml cumin seeds
2 large egg yolks
(1 Tbl) 15 ml fresh lemon juice
1 garlic clove, minced
kosher salt
(1/2 cup) 125 ml grapeseed oil
(1/4 cup) 60 ml olive oil

Directions

1.	Toast the cumin seeds in a small skillet over medium heat until they begin to brown lightly, and the smell wafts up. Let cool, then mince or grind in a mortar and pestle.
2.	Whisk the yolks until thick, then add the lemon juice and garlic into a small bowl or a food processor fitted with a steel blade.
3.	Painstakingly slowly, add first the grapeseed oil, then the olive oil, drop by drop to the egg yolk solution, whisking all the time. If you are using a food processor, dribble the oil through the tiny hole in the top. The mayonnaise will emulsify, thickening to a nice creamy texture.
4.	Whisk in the cumin seeds, cover and chill for at least 2 hours.

Serve, and enjoy!

For No Eyes Only: Wild Rice Salad

jennifer — Tue, 01 Nov 2011 07:04:45 +0000

My friend Dee Dee is test-driving Veganism with impressive results. She feels better: she claims she has more energy and is sleeping better. Her matchless complexion glows even more, her eyes sparkle, and she seems to be very fit. So, in an effort to support her, and maybe go so far as to emulate her a bit, here is a Vegan-friendly rice dish that is easy to make, delicious to eat, and very handy for things like brown bagging it to work as well as entertaining since it can be made well ahead of time and assembled quickly. The nutty flavor of the wild rice makes a nice contrast to the lemon and garlic vinaigrette, accented by the crunchy vegetables. Toasted pine nuts complete the dish with their own musky flavor.

Dee Dee reminded me that vegans, “don’t eat anything with eyes,” which is an excellent way to remember the dos and don’ts of that lifestyle. Grains, therefore, play a big part in their diet, particularly those grains high in protein such as quinoa. Feel free to adapt this recipe to the grain of your choice. If you are into eating things with eyes, this dish is a marvelous accompaniment to poultry, meat, fish, or just on its own with a little feta cheese cut up in it.

Wild Rice

Wild rice is easy to find in Moscow: it is available at most supermarkets, at the markets, and at the wonderful Indian Spice shops. Store it in a vacuum-sealed container after you open the packet.

Wild rice cooks longer than shorter-grained rice and requires more water. The yield is high: one cup of dried wild rice produces between 3 and 4 cups of cooked rice. Use a ratio of 1:5 rice and water, and allow for at least 45 minutes to simmer. Rice is done when the kernels have “popped” open, revealing their white insides. Wild rice is chewier than short grain white rice.

Wild Rice Salad

Print recipe

Serves	12
Prep time	45 minutes
Cook time	45 minutes
Total time	1 hours, 30 minutes

Ingredients

(3 cups) 700ml cooked wild rice (yield: 1 cup of dry rice will produce 3-4 cups of cooked rice)
(1 cup) 250 ml olive oil
(1 Tablespoon) 15 ml lemon zest
(1/2 cup) 125 ml fresh lemon juice
(3 Tablespoons) 45ml red wine vinegar
4 garlic cloves, crushed and chopped with salt
(1 Tablespoon) 15 ml coarse sea salt
3 peppers (red, yellow or orange), cored and diced
(1/2 cup) 125 ml toasted pine nuts
1 bunch fresh dill
1 bunch Flat parsley, coarsely chopped
1 bunch scallions, sliced thinly

Directions

1.	Cook the rice: combine 5 cups/1.25 liters of salted water and 1 cup/125 ml of dry wild rice. Simmer for 45 minutes until the rice kernels "pop" and you see their white insides.
2.	While the rice is cooking, combine the olive oil, vinegar, lemon juice, lemon zest, garlic and sea salt in a lidded jar. Shake vigorously to combine.
3.	Drain the rice and return to the pot. Pour the dressing over the rice and toss to coat the rice. Cover and allow the rice to absorb the dressing. Feel free to make more if you feel the rice is dry. Cool to room temperature.
4.	Toast the pine nuts over moderate heat in a skillet until just brown. Add to the rice. Add peppers, scallions, dill and parsley. Toss to combine. Serve at room temperature.

Serve, and enjoy!

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Have you tried a “no eyes” diet? What were your impressions?