Adapted from a recipe provided by Winco Foods
Serves 2 with leftovers
Prepare the beans: Soak beans in salted water overnight2. Drain and rinse, then place in a medium pot with plenty of water to cover. Salt water liberally and bring to a boil. Cook for 45 minutes or until the beans are tender. Drain and set aside.
Cooking the rest: Over moderate heat, heat the olive oil in a nonstick skillet. Add the onions and carrots, cook for about 3 minutes. Remove to a rice cooker3. Add the butter to the pan and saute the mushrooms for 5 minutes. Remove to the rice cooker. Stir in quinoa and broth into the veggie mixture in the rice cooker, add salt and pepper, then set it to Cook.
When ready, fluff with a fork and serve with a side salad.
A recipe from http://kitchenmouse.rozentali.com/2010/02/quinoa-with-oyster-mushrooms-and-adzuki-beans
Posted by Cori Rozentāle on .