| Prep: 20 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 267 | 9.2g | 2g | 38.8g |
| sugars | fibre | protein | salt |
| 2.3g | 4.8g | 9.6g | 0.68g |
Why I Love British Mushroom and Leek Quinoa Pilaf
The amalgamation of diverse flavors swirling into a culinary symphony is what continues to draw me into the world of cooking. Today, I’ll be sharing a fantastic dish that has been a recent favorite of mine. It’s a British recipe titled, Mushroom and Leek Quinoa Pilaf. Now, don’t be fooled, this isn’t your typical Southern fare I’m used to preparing.
Embracing Diversity in the Kitchen
My culinary journey started in the vibrant kitchens of Texas, where Tex-Mex flavors reigned supreme. But I truly believe that great food, much like great teaching, is about exploration and discovery. This recipe, for me, is a testament to that. Driven by an inspired blend of garlic, mushrooms, and leeks, it emulates a symphony of savory notes that are a welcome detour from the spicy, bold flavors of my Texan upbringing.
A Twist on a Traditional Favorite
This Mushroom and Leek Quinoa Pilaf is reminiscent of the classic British dish, Leek and Mushroom Risotto. However, the use of quinoa – a protein-packed, gluten-free grain – instead of arborio rice gives this recipe a modern, healthful update. Quinoa imparts a subtle nutty flavor and chewy texture, making it a perfect match for the meaty mushrooms and subtly sweet leeks.
Culinary Inspirations
Though not every recipe I share has a specific point of inspiration, this dish was to an extent influenced by the culinary prowess of Jamie Oliver. His knack for taking seemingly simple ingredients and transforming them into something exquisite, is something I always strive for in my recipes.
A Versatile Serving Suggestion
The Mushroom and Leek Quinoa Pilaf is versatile, and can easily be served as a main meal or an accompaniment to a variety of dishes – think roasted chicken, grilled fish, or even a hearty steak. Additionally, it could also work as a quick, flavorful lunch on those busy weekdays.
So go on, give this recipe a try! You’ll love the way the umami-rich mushrooms meld with the earthy quinoa, the delicate flavor of leeks, the tang of Parmesan cheese and fresh parsley, and the kiss of aromatic spices. Enjoy!
What You’ll Need
- 1.5 cups of quinoa
- 3 cups of vegetable broth
- 2 tablespoons of olive oil
- 3 medium leeks, cleaned and sliced
- 2 cloves of garlic, minced
- 1 pound of fresh mushrooms, sliced
- 1 teaspoon of dried thyme
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of fresh parsley, chopped
- 1/2 cup of grated Parmesan cheese
Method
Step One
First, rinse the quinoa under cold water until the water runs clear. This is done to remove the bitter saponin coating on the quinoa. Then, in a medium saucepan, combine the quinoa and vegetable broth. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let simmer for about 15 minutes, or until the quinoa is tender and the liquid has been absorbed. Let the quinoa sit, covered, for 5 more minutes.
Step Two
In the meantime, heat the olive oil in a large skillet over medium heat. Add the sliced leeks to the skillet and sauté for about 5 minutes, or until they are softened. Now, add the minced garlic and continue to sauté for another minute.
Step Three
Next, add the sliced mushrooms, dried thyme, salt, and black pepper to the skillet. Continue to cook, stirring occasionally, for about 10 minutes, or until the mushrooms are browned and softened.
Step Four
Add the cooked quinoa to the skillet with the leeks and mushrooms. Stir everything together until well combined. If needed, you can add a bit more vegetable broth to make it more moist.
Step Five
Finally, remove the skillet from the heat. Stir in the fresh chopped parsley and grated Parmesan cheese. Taste the pilaf and adjust seasoning if necessary. Your Mushroom and Leek Quinoa Pilaf is now ready to be served. Enjoy!
