Post by JJ Judkins on Apr 12, 2011 17:12:02 GMT -6
* Exported from MasterCook *
Quinoa, Mushrooms & Peas w/ Miso -
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Rice & Grains Vegetarian
Want To Try
Amount Measure Ingredient -- Preparation Method
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1 cup quinoa
2 carrot -- diced
2 cups mushroom -- sliced
3 cloves garlic -- minced
1/2 teaspoon ground ginger
4 teaspoons miso -- white recommended
3/4 cup frozen peas
1/2 cup scallion -- sliced
Wash quinoa in strainer until water runs clear. Drain & set aside.
In a large skillet, bring 1/2 c. water to a simmer. Add carrots & cook for 2 min. Add mushrooms, garlic & ginger. Cover & cook until mushrooms are tender, & have released their liquid. Uncover & cook 2-3 min. more, or until most liquid has evaporated.
Add quinoa & stir 1 min. Whisk miso into 2 c. water & add to quinoa. Bring to a simmer, cover, & simmer until tender, about 12 min.
Add peas, cover & cook until tender & liquid is absorbed about 5 min. Transfer to bowl & stir in scallions. Serve immediately.
NOTE: Suspect other vegetables would be good in this - greens, bok choy, zucchini, broccoli, etc. Might be a good way to use leftover cooked veggies. Tofu, chicken or other protein would also be a good addition.
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Per Serving (excluding unknown items): 895 Calories; 13g Fat (12.2% calories from fat); 36g Protein; 167g Carbohydrate; 24g Dietary Fiber; 0mg Cholesterol; 1058mg Sodium. Exchanges: 9 Grain(Starch); 0 Lean Meat; 5 1/2 Vegetable; 2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Quinoa, Mushrooms & Peas w/ Miso -
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Rice & Grains Vegetarian
Want To Try
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup quinoa
2 carrot -- diced
2 cups mushroom -- sliced
3 cloves garlic -- minced
1/2 teaspoon ground ginger
4 teaspoons miso -- white recommended
3/4 cup frozen peas
1/2 cup scallion -- sliced
Wash quinoa in strainer until water runs clear. Drain & set aside.
In a large skillet, bring 1/2 c. water to a simmer. Add carrots & cook for 2 min. Add mushrooms, garlic & ginger. Cover & cook until mushrooms are tender, & have released their liquid. Uncover & cook 2-3 min. more, or until most liquid has evaporated.
Add quinoa & stir 1 min. Whisk miso into 2 c. water & add to quinoa. Bring to a simmer, cover, & simmer until tender, about 12 min.
Add peas, cover & cook until tender & liquid is absorbed about 5 min. Transfer to bowl & stir in scallions. Serve immediately.
NOTE: Suspect other vegetables would be good in this - greens, bok choy, zucchini, broccoli, etc. Might be a good way to use leftover cooked veggies. Tofu, chicken or other protein would also be a good addition.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 895 Calories; 13g Fat (12.2% calories from fat); 36g Protein; 167g Carbohydrate; 24g Dietary Fiber; 0mg Cholesterol; 1058mg Sodium. Exchanges: 9 Grain(Starch); 0 Lean Meat; 5 1/2 Vegetable; 2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0