Quinoa and Brown Rice with Spring Vegetables and Oyster Mushroom Duxelles

A versatile, satisfying, vegetarian dish.

Quinoa and Brown Rice with Spring Vegetables and Oyster Mushroom Duxelles
Quinoa and Brown Rice with Spring Vegetables and Oyster Mushroom Duxelles
Servings
2
Servings
2
Ingredients
Servings:
Units:
Ingredients
Servings:
Units:
Instructions
  1. Place the mushrooms, the shallot and the wine or stock into a stainless steel pot.
  2. Gently simmer, stirring from time to time, until most of the liquid has evaporated.
  3. Add the cream and continue to simmer for 5 minutes. Season with salt and pepper. Remove from heat.
  4. In another pot, add the contents of Seeds of Change® Quinoa & Brown Rice and 50 mL (1/4 cup) cup water. Put on a lid and place on low heat to simmer.
  5. While rice and quinoa are heating up, warm two dinner plates.
Recipe Notes

Presentation:
• Warm the mushrooms duxelles and divide onto the two plates, forming a round layer approximately 4" in diameter on the centre of each plate.
• Divide the warmed rice and quinoa carefully onto the duxelles mushrooms on each plate.
• Garnish each plate with the fiddleheads, peas and julienne sundried tomatoes. Serve!