Yield: 4 Servings
|2 tablespoons||Unsalted butter|
|2 tablespoons||Minced shallots|
|8 ounces||Mushrooms, wiped clean and finely chopped|
|1 cup||Cooked quinoa|
|3 cups||Chicken broth|
|½ cup||Heavy cream, half and half or evaporated low fat milk|
|Salt and freshly ground black pepper|
|¼ cup||Chopped fresh dill|
Heat the butter in a medium saucepan. When the foaming subsides, cook the shallots until tender. Add the mushrooms, cover and cook for 5 minutes or until tender. (If the mushrooms begin to stick to the bottom of the pan, then add some broth.) Add the quinoa and broth and bring the liquid to a simmer. Season to taste with salt and pepper and stir in cream if you wish.
Bring back up to a simmer, remove from heat and stir in the dill.
Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
MC Busted by Gail Shermeyer by TVFN Website on April 21, 1997 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6680 Posted to MC-Recipe Digest V1 #608 by 4paws@... (Shermeyer-Gail) on May 12, 1997