The original recipe uses this mixture to stuff portabellas, but the stuffing part never worked for me. The quinoa though was tasty all by itself. I'll be making it to add to a salad for protein. Probably with arugula, and red peppers.
1/2 cup dry quinoa, washed
1 cup water
2 tsp olive oil
1/2 cup mushrooms, chopped small.
1 medium yellow onion, chopped small
3 cloves garlic, minced
1 tablespoon fresh thyme (or 1 tsp dried)
1/2 tsp dried margoram
1/2 teaspoon salt
fresh black pepper, to taste
1 cup vegetable broth or water
1/4 cup chopped parsley
1/3 cup pecorino romano or similar hard cheese (optional)
1 scant teaspoon lemon zest (a couple of brushes with a grater should do)
Juice of 1/2 a lemon
Cook quinoa with 1 cup of water in a small pot, bring to a boil then cover and simmer over low heat until soft, about 15 minutes.
Meanwhile, Heat olive oil in medium sauce pan low-medium heat, add onions and mushrooms, saute onions until translucent (3-5 minutes).
Add garlic, salt, black pepper, thyme and marjoram, saute until the garlic if fragrant (about 2 minutes).
Add vegetable broth, turn heat up to medium, let simmer 5 minutes.
Add cheese and parsley, stir until all cheese is absorbed, add lemon juice and lemon zest.
Tuesday, August 11, 2009
Orecchiette,Sausage and Brocolli Rabe
I am cheating on my diet and eating pasta. Why? because I miss it and ahve some brocolli rabe thats about to become useless... I promise not to like it too much
INGREDIENTS:
3 tablespoons salt
3 bunches broccoli rabe, about 1 1/2 pounds, coarsely chopped
10 ounces orecchiette (preferably Rustichella brand)
3 hot Italian sausage links, about 1 pound
2 tablespoons olive oil
1 cup chicken stock
1 1/2 ounces finely grated Pecorino Romano
1/2 lemon
1 1/2 tablespoons very crunchy toasted breadcrumbs (optional)
INSTRUCTIONS: Bring a large pot of water to a boil with the salt. Add the broccoli rabe and cook for 6 to 8 minutes, or until soft. Remove with a slotted spoon and set aside.
Return the same pot of water to a boil, add the orecchiette and cook for 10 minutes, or until slightly undercooked. Drain, reserving the cooking water.
Split the sausages lengthwise down the middle and remove from their casings.
Heat the olive oil in a high-rimmed skillet over medium heat. Add the sausage meat, breaking it up as finely as possible. Add the broccoli and continue cooking and stirring until the broccoli breaks down to a saucelike texture.
Add the chicken stock and orecchiette. Finish cooking the pasta in the sauce, being careful it doesn't stick. You may have to keep adding a little pasta water, additional stock or tap water until the pasta is soft yet chewy (al dente), making sure not to overcook it.
Finish the pasta by folding in the cheese, a few squeezes of lemon juice and the optional breadcrumbs.
Serves 4-6
INGREDIENTS:
3 tablespoons salt
3 bunches broccoli rabe, about 1 1/2 pounds, coarsely chopped
10 ounces orecchiette (preferably Rustichella brand)
3 hot Italian sausage links, about 1 pound
2 tablespoons olive oil
1 cup chicken stock
1 1/2 ounces finely grated Pecorino Romano
1/2 lemon
1 1/2 tablespoons very crunchy toasted breadcrumbs (optional)
INSTRUCTIONS: Bring a large pot of water to a boil with the salt. Add the broccoli rabe and cook for 6 to 8 minutes, or until soft. Remove with a slotted spoon and set aside.
Return the same pot of water to a boil, add the orecchiette and cook for 10 minutes, or until slightly undercooked. Drain, reserving the cooking water.
Split the sausages lengthwise down the middle and remove from their casings.
Heat the olive oil in a high-rimmed skillet over medium heat. Add the sausage meat, breaking it up as finely as possible. Add the broccoli and continue cooking and stirring until the broccoli breaks down to a saucelike texture.
Add the chicken stock and orecchiette. Finish cooking the pasta in the sauce, being careful it doesn't stick. You may have to keep adding a little pasta water, additional stock or tap water until the pasta is soft yet chewy (al dente), making sure not to overcook it.
Finish the pasta by folding in the cheese, a few squeezes of lemon juice and the optional breadcrumbs.
Serves 4-6
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