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Gallery Red Quinoa and Mushroom Pilaf with Dill Credit: Carl Carter Recipe Summary Servings: 6 Yield: Makes 7 cups

Ingredients Ingredient Checklist 3 1/2 cups homemade or low-sodium store-bought chicken stock 1 ounce mixed dried mushrooms 2 cups red quinoa 1 tablespoon olive oil 8 ounces cremini or white mushrooms, quartered 2 shallots, coarsely chopped Coarse salt 1 tablespoon finely chopped fresh thyme Freshly ground pepper 1 tablespoon unsalted butter 1/4 cup plus 1 tablespoon finely chopped fresh dill 3 tablespoons finely chopped chives 2 Valencia or navel oranges, peel and pith removed, flesh thinly sliced into rounds

Cook’s Notes White quinoa will also work here; reduce the cooking time to 15 minutes.

Gallery Red Quinoa and Mushroom Pilaf with Dill Credit: Carl Carter

Recipe Summary Servings: 6 Yield: Makes 7 cups

Red Quinoa and Mushroom Pilaf with Dill      Credit: Carl Carter

Red Quinoa and Mushroom Pilaf with Dill

Credit: Carl Carter

Red Quinoa and Mushroom Pilaf with Dill

Recipe Summary Servings: 6 Yield: Makes 7 cups

Recipe Summary

Servings: 6 Yield: Makes 7 cups

Servings: 6

Yield: Makes 7 cups

6

Makes 7 cups

Ingredients

Ingredients

  • 3 1/2 cups homemade or low-sodium store-bought chicken stock 1 ounce mixed dried mushrooms 2 cups red quinoa 1 tablespoon olive oil 8 ounces cremini or white mushrooms, quartered 2 shallots, coarsely chopped Coarse salt 1 tablespoon finely chopped fresh thyme Freshly ground pepper 1 tablespoon unsalted butter 1/4 cup plus 1 tablespoon finely chopped fresh dill 3 tablespoons finely chopped chives 2 Valencia or navel oranges, peel and pith removed, flesh thinly sliced into rounds

Directions

Bring stock to a boil; pour over dried mushrooms in a small bowl. Soak until soft, about 6 minutes. Pour liquid through a fine sieve into a bowl; set aside. Coarsely chop soaked mushrooms; set aside.

Rinse quinoa thoroughly in a fine sieve; drain. Heat oil in a large pot over medium-high heat until hot but not smoking; add fresh mushrooms, shallots, and 1/4 teaspoon salt. Cook, stirring occasionally, until mushrooms and shallots have released their liquid and are slightly caramelized, about 7 minutes. Add quinoa; cook, stirring, until it begins to pop and crackle, about 5 minutes.

Add reserved soaked mushrooms, reserved soaking liquid, and thyme to pot; bring to a boil. Stir; cover, and reduce heat. Simmer until quinoa is tender but still chewy, about 20 minutes. Stir in 1/4 teaspoon salt, pepper to taste, and the butter. Just before serving, stir in dill and chives; add oranges, and gently toss.

Cook’s Notes White quinoa will also work here; reduce the cooking time to 15 minutes.

Cook’s Notes

White quinoa will also work here; reduce the cooking time to 15 minutes.

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All Reviews for Red Quinoa and Mushroom Pilaf with Dill

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All Reviews for Red Quinoa and Mushroom Pilaf with Dill

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest