|Quinoa and Crimini Risotto|
This quinoa and Crimini Risotto is a perfect gluten free grain free alternative to the stuffing this Thanksgiving. Not only have I replaced the rice typically used in risotto with the much more nutritious quinoa, I’ve also used coconut water to make the broth.
Earlier this year I reviewed Cocozia coconut water. If you missed it you can check out that post HERE. http://ezgf.blogspot.com/2014/03/cocozia-coconut-water-review-and.html Recently, I was happy to learn that nature’s finest sports drink is now available in larger 16.9 oz cartons.
This was great news to me since I’ve been using coconut water in all sorts of applications beyond just drinks and smoothies. Coconut water is much more nutritious than regular water so likewise I’ve made it a part of my strategy for fighting off colds and flus.
Perhaps I’m deluding myself, but everyone knows that a well hydrated, well rested body has a higher ability of mounting a defense against the cold or flu bugs that are so prevalent this time of the year than a tired dehydrated body. And I can’t think of a better way to stay hydrated than with a natural product like coconut water.
Beyond being naturally gluten free, rich in magnesium, potassium and other electrolytes, I’m also excited by the facts that Cocozia is certified organic, kosher, and free of GMO's or preservatives. And while researching the product for my last review I learned that the Tetra packaging was free of BPA’s and the product was Fair Trade Licensed.
I love when companies promote fair trade.
But beyond just drinking the water I’ve found it to be the perfect ingredient in quick homemade soups or risotto dishes. Its clean, almost imperceptible coconut flavor adds a lovely flavor to savory dishes that you’d never imagine. It’s also a great way for family members that might not enjoy drinking it straight from the carton to consume the benefits in their food instead.
Find Cocozia for purchase at Amazon HERE.
Quinoa and Crimini Risotto
Prep time: 10 min
Cook time: 15 min
Servings: 2 – 4
- 2 tbsp butter
- 1 onion, finely diced
- 1 carrot, finely diced
- 2 garlic cloves, minced
- 1 lb crimini mushrooms, washed and sliced
- 1 cup quinoa
- 1 tbsp olive oil
- 2 cups chicken broth (I used coconut water mixed with 2 tsp Herb-ox Boulllion)
- ½ tsp dried thyme
- 1 bay leaf
- parsley or basil for garnish
- In a stainless steel skillet, over a medium heat, add the butter and swirl to coat the bottom of the pan then add the onion, carrot and garlic with salt and pepper and cook until the onions are slightly translucent but not browned.
- Add the mushrooms and saute until they just start to brown.
- Push the mushrooms to the edges of the pan and add the quinoa and olive oil and toast it with the veggies for a minute or so before adding 2 cups of chicken broth.
- Add the bay leaf, and dried thyme. Stir to combine then bring it up to a boil, reduce the heat to a slow simmer, cover and cook for 15 minutes (or according to the package instructions).
- Uncover, remove the bay leaf and serve immediately if you want a looser risotto like consistency or let it stand for five minutes or so and it will get more like a pilaf.
- This serves two as a main course or four as a side dish.
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