Quinoa with Oyster Mushrooms and Adzuki Beans

Adapted from a recipe provided by Winco Foods
Serves 2 with leftovers

• 1/2 tbsp olive oil
• 1 tbsp butter
• 4 green onions, finely chopped
• 2 cups vegetable or chicken broth
• 1 cup quinoa¹
• 1 large carrot, sliced
• 1/2 ounce dried oyster mushrooms OR
• 4 ounces fresh oyster mushrooms, finely chopped
• 3/4 cup dried adzuki beans, rinsed and picked over
• salt and pepper

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.

Notes:

1. Other substitutes: bulgur, couscous or millet. Adjust cooking time as necessary. A 50/50 mix of bulgur and quinoa tastes great and does not require any shift in time.
2. Yes, really. According to this post on GoodEater.org, which, by the way, I am so going to make, soaking and cooking the beans in salted water helps preserve their skins and prevent bean blowouts.
3. I love my rice cooker but if you don't have one, just use a lidded pot on the stove and simmer the mixture for about 15 - 20 minutes or until the liquid has been absorbed.