Saw a box of mix available at Wiiliams Sonoma, not too hard to make your own.
1. Boil water in a large pot lightly salted. Add the Kale and blanch. After 4 minutes remove the kale and place in a bowl of cold water to stomp the cooking process. You can also use a strainer in the sink if easier. Once cooled down drain the water off and chop. About medium sized chunks. Transfer to a large bowl.
2. Put 3 cups of water/broth in a medium pot with the red rice and the remaining 1 1/12 cups in a smaller pot with the Quinoa. Bring both to a boil. Add salt unless using broth that is salted. I prefer less salt. Reduce heat to a simmer and cover. Cooke until all the liquid is absorbed. This can take 30 plus minutes depending on the rice. Check the rice packagining for times. The Quinoa will take 15 minutes and will be fluffy. Sometimes there is leftover water, hold the lid close to the edge and drain off then cook another minute to dry it out. Let the grains sit for about ten minutes.
3. While cooking the grains , prepare the rest of the ingredients. Heat 1 tablespoon of oil in a large pan over medium heat. I prefer using cast iron which holds heat longer but any pain will do. Add the onion, stir often until soft, about 3 minutes. Add the celery and pinch of salt until onion is tender (if you dislike celery like me add a two tablespoons of water), about 3-4 minutes. Add the garlic and cook until fragrant, 30-60 seconds. Transfer to the bowl with the kale. Add the grains to the bowl.
4. Return the pan to medium heat, add remaining oil. When heated add the mushrooms. Stir and cook mushrooms until they are seared/tender. Add the wine, salt, pepper. Cook and stir until all the liquid evaporates. While stirring be sure to scrape up what sticks to the bottom. Add to the grains.
5. Stir in the remaining ingredients to the bowl. Season to taste. Transfer to a lightly oiled baking dish. Cover.
6. Warm in an over at 325 degrees for 25-30 minutes.
Quinoa has a nutty taste. Sometimes I find that the chicken broth really helps the flavor. I do broth only in the Quinoa not the rice.
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Serving Size: 1 Serving (135g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 146 | ||
Calories from Fat: 19 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.1g | 3 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 15.8mg | 1 % | |
Potassium 293.9mg | 8 % | |
Total Carbohydrate 27.7g | 8 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 25.1g | ||
Protein 4.7g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 146
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