| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Vegetarian |
Soup |
4 |
Servings |
INGREDIENTS
|
|
Pam; broth, vinegar or wine for sauteing |
| 2 |
tb |
Minced shallots |
| 8 |
oz |
Mushrooms; wiped clean and finely chopped |
| 1 |
c |
Cooked quinoa |
| 3 |
c |
Non-fat broth |
| 1/2 |
c |
Evaporated non-fat milk |
|
|
Salt and freshly ground black pepper |
| 1/4 |
c |
Chopped fresh dill |
INSTRUCTIONS
Date: Fri, 26 Apr 1996 17:15:04 -0700 (PDT)
From: "Tina D. Bell" <tdbell@altair.csustan.edu>
Source: COOKING MONDAY TO FRIDAY, SHOW #MF6680, ADAPTED BY TINA BELL Heat
the Pam or liquid of choice in a medium saucepan. 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 non-fat evaporated milk (or milk
substitute). Bring back up to a simmer, remove from heat and stir in the
dill. Yield: 4 servings.
FATFREE DIGEST V96 #123
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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