| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Soup-ss, Cream-ss |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Unsalted butter |
| 2 |
tb |
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
A Message from our Provider:
“Rainbows – a gift from God”