Guest guest Posted October 3, 2006 Report Share Posted October 3, 2006 I am seeing all these recipes for risottos. My mouth is watering!! Has anyone used quinoa in place of the rice? I can not eat rice, makes me sick as a dog. Plus quinoa is a complete protein which I am always looking to get more of. Roxanne Philly PA ) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 3, 2006 Report Share Posted October 3, 2006 Here's one: 1 1/2 cups quinoa (available at health food stores) 1 teaspoon butter 1 large onion, chopped 1 cup vegetable broth 3/4 cup nonfat milk 1 1/2 teaspoons sage, chopped 8 ounces asparagus 1/4 cup fontina, shredded (can use jack too) 1/2 cup parmesan cheese, shaved Not the one? See other Quinoa Risotto Recipes < 60 mins Main Dish Low Cholesterol Main Dish Grains Main Dish Southern Europe (Mediterranean) Main Dish Place quinoa in strainer and rinse thoroughly, drain. Place quinoa in fry pan and cook over med heat, stir often, until darker in color (8 minutes) Remove from pan and set aside. Increase heat to med-high. Melt butter and add onion and 2 Tab water. Cook, stir often, until onion is soft. (Add water 1 Tab at a time if seems dry) To pan add broth, milk, quinoa, (if using dried sage add here). Bring to boil, stir often. Redue heat and simmer, uncovered, stir occasionally until quinoa is almost tender to bite (10 minutes) Meanwhile, snap off and discard tough ends of asparagus, then cut stalks diagonally into 1-inch pieces. Add asparagus to quinoa mixture and cook, stir often, until asparagus is tender when pierced and almost all liquid is absorbed. (5 minutes) Reduce heat and stir often until mixture thickens. Remove pan from heat and gently stir in fontina cheese and chopped fresh sage. Let stand until cheese is melted. Transfer to a shallow serving dish. Top with Parmesan. Janis , K9ChemoNurse wrote: > > I am seeing all these recipes for risottos. My mouth is watering!! Has > anyone used quinoa in place of the rice? I can not eat rice, makes me sick as a > dog. Plus quinoa is a complete protein which I am always looking to get more > of. > Roxanne Philly PA ) > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 3, 2006 Report Share Posted October 3, 2006 Hi, Roxanne! No experience with quinoa but can you eat pasta??? In Valencia (Spain), the home town of world-famous paella, they make a paella-like dish with some short, hollow noodles (looks like miniature maccaroni) in place of rice. It is a delicacy in its own right. It is called " fideua. " If you google it you will find some recipes. I have never cooked it myself (although I have eaten it) and my guess is you can adapt just about any paella recipe as a fideua -- and I would venture risotto, too! If you can't find the proper fideua noodles (which I would assume to be quite a challenge), try any pasta that is small (but larger than the one used for soups!) Hugs, Iza On 10/3/06, K9ChemoNurse <K9ChemoNurse wrote: > > I am seeing all these recipes for risottos. My mouth is watering!! Has > anyone used quinoa in place of the rice? I can not eat rice, makes me sick > as a > dog. Plus quinoa is a complete protein which I am always looking to get > more > of. > Roxanne Philly PA ) > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 3, 2006 Report Share Posted October 3, 2006 One more, Quinoa & Couscous Mushroom Risotto: Recipe courtesy of Gourmet Magazine Ingredients 2 tablespoons olive oil 1 pound white mushrooms, or a combination of white mushrooms and Shiitake mushrooms, sliced 1 tablespoon minced garlic 1/4 cup chopped fresh Italian parsley leaves Salt & freshly ground pepper, to taste 2 tablespoons olive oil 1 cup couscous 4 cups low-sodium vegetable stock,simmering and covered 1/2 teaspoon ground tumeric 1 cup quinoa (available at natural food stores or in the speciality food section in a supermarket) 1 cup finely chopped scallions 2 cups frozen petite peas Fresh parsley leaves for garnish Freshly grated Parmesan, to taste Directions In a large skillet heat the olive oil over moderately high heat until hot but not smoking and saute the mushrooms, stirring, until golden brown, about 2 to 3 minutes. Reduce heat to moderate and add garlic, stirring, until lightly browned. Stir in the parsley and season to taste with salt and pepper. Remove skillet from heat. In a heavy saucepan heat 1 tablespoon olive oil over moderately high heat until hot but not smoking and saute the couscous, stirring to coat, about 1 minute. Stir in 1 cup simmering stock and tumeric. Bring to a boil, remove pan from heat and cover. Let stand for 5 minutes. Uncover and gently fluff the couscous with a fork. Cover and keep warm. In a large bowl combine quinoa with enough cold water to cover by several inches. Stir quinoa to rinse and drain in a fine sieve. Rinse quinoa again under running cold water and drain well. (I use a stocking foot, otherwise these little guys will go through every sieve on earth :>) In a large heavy pot heat 1 tablespoon olive oil over moderately high heat and saute scallions until wilted but not browned. Stir in the rinsed quinoa and cook, stirring, until hot about 1 to 2 minutes. Add 1 cup of simmering stock, stirring, until absorbed, about 5 minutes. Add another cup of simmering stock, stirring, until liquid is almost completely absorbed, about 10 minutes. Add the mushrooms, couscous, remaining 1 cup of simmering stock, and peas and cook, stirring until almost all liquid is absorbed. Risotto should be moist and creamy, if it is too dry add boiling water in 1/4 cup increments until desired texture is achieved. Season with salt and pepper. Serve immediately and garnish with parsley leaves and grated Parmesan. Janis , K9ChemoNurse wrote: > > I am seeing all these recipes for risottos. My mouth is watering!! Has > anyone used quinoa in place of the rice? I can not eat rice, makes me sick as a > dog. Plus quinoa is a complete protein which I am always looking to get more > of. > Roxanne Philly PA ) > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 3, 2006 Report Share Posted October 3, 2006 HI Iza, Pasta is one of those things I can or can not eat. Regular pasta, nope, cant do it, whole wheat, HATE it, Dreamfields....yes, I can eat this one. Any that are homemade, not tolerated. Thank you for the info on the Spanish pasta. Living in Philly, there are TONS of ethnic stores around; I am sure I can find it somewhere. When I do find it and try it, I will post. Thanks again, Roxanne Philly PA ) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 4, 2006 Report Share Posted October 4, 2006 Roxanne, I am going to forward your message onto my sister who has fallen for quinoa... she will be happy to share!!! Good luck and good eats, Cind --- Izaskun Fuentes Milani <Izaskun wrote: > Hi, Roxanne! No experience with quinoa but can you > eat pasta??? In Valencia > (Spain), the home town of world-famous paella, they > make a paella-like dish > with some short, hollow noodles (looks like > miniature maccaroni) in place of > rice. It is a delicacy in its own right. It is > called " fideua. " If you > google it you will find some recipes. I have never > cooked it myself > (although I have eaten it) and my guess is you can > adapt just about any > paella recipe as a fideua -- and I would venture > risotto, too! If you can't > find the proper fideua noodles (which I would assume > to be quite a > challenge), try any pasta that is small (but larger > than the one used for > soups!) > > Hugs, > > Iza > > On 10/3/06, K9ChemoNurse > <K9ChemoNurse wrote: > > > > I am seeing all these recipes for risottos. My > mouth is watering!! Has > > anyone used quinoa in place of the rice? I can not > eat rice, makes me sick > > as a > > dog. Plus quinoa is a complete protein which I am > always looking to get > > more > > of. > > Roxanne Philly PA ) > > > > [Non-text portions of this message have been > removed] > > > > > > > > > [Non-text portions of this message have been > removed] > > > > How much longer are we going to think it necessary to be ''American'' before (or in contradistinction to) being cultivated, being enlightened, being humane, and having the same intellectual discipline as other civilized countries? Edith Wharton, American author, 1862 - 1937 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 4, 2006 Report Share Posted October 4, 2006 I picked up some corn pasta at Harry's. Made from nothing but corn, it was pretty good. hugs, Chanda - K9ChemoNurse Wednesday, October 04, 2006 5:40 AM Re: Risottos HI Iza, Pasta is one of those things I can or can not eat. Regular pasta, nope, cant do it, whole wheat, HATE it, Dreamfields....yes, I can eat this one. Any that are homemade, not tolerated. Thank you for the info on the Spanish pasta. Living in Philly, there are TONS of ethnic stores around; I am sure I can find it somewhere. When I do find it and try it, I will post. Thanks again, Roxanne Philly PA ) Quote Link to comment Share on other sites More sharing options...
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