| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Cream-ss, Soup-ss | 4 | Servings | |
INGREDIENTS
| 2 | T | Unsalted butter |
| 2 | T | Minced shallots |
| 8 | oz | Mushrooms, wiped clean and |
| finely chopped | ||
| 1 | c | Cooked quinoa |
| 3 | c | Chicken broth |
| 1/2 | c | Heavy cream, half and half |
| or evaporated low fat | ||
| milk | ||
| Salt and freshly ground | ||
| black pepper | ||
| 1/4 | c | Chopped fresh dill |
INSTRUCTIONS
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@netrax.net (Shermeyer-Gail) on May 12, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 353
Calories From Fat: 182
Total Fat: 20.6g
Cholesterol: 56.3mg
Sodium: 646.6mg
Potassium: 545.4mg
Carbohydrates: 31.7g
Fiber: 3.6g
Sugar: 1.1g
Protein: 11.2g