July 08, 2017
Main Dish, Side Dishes, Dairy,
Cheese, Grains, Quinoa, Vegetables, Budget-Friendly, Entertaining, Sunday Dinner, Weeknight Meals, Stove Top, Gluten-Free, High Fiber, No Eggs, Vegetarian, Wine, Kosher Dairy more
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"Recipe source: Bon Appetit (July 2008)"
In a large skillet heat butter with 1 tablespoon oil over medium high heat. Stir in mushrooms and saute until brown and tender (5-10 minutes). Stir in garlic and saute another 2 minutes.
In a large saucepan oer medium high heat heat the remaining 3 tablespoons of oil. Add the onion and saute until translucent (5 minutes). Stir in quinoa and saute another 2 minutes. Stir in wine and cook until liquid is almost absorbed (2 minutes).
Stir in 3 1/2 cups broth and cook for 10 minutes. Stir in asparagus and artichoke hearts and simmer until quinoa and vegetables are tender, stirring often and adding more broth by the 1/4 cupfuls as needed (7-10 minutes). Stir in Parmesan and received mushrooms and stir until cheese melts and mushrooms are heated through (2 minutes). Season to taste.
Divide among bowls and garnish with the shaved Manchebo cheese.
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