Two-Grain Pilaf with Gorgonzola Cheese

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This hearty grain-based entrée goes well with steamed greens. Start with a hot minestrone-style soup, and for a perfect finish, serve warm apple tartlets.

  • SERVINGServings

Ingredients

  • 2 Tbs. vegetable oil
  • 1/2 cup uncooked buckwheat groats
  • 1 onion, diced
  • 1/2 cup uncooked quinoa, rinsed
  • 8 oz. sliced mushrooms
  • 2 cups baby carrots
  • 1 cup vegetable stock
  • 1 tsp. garlic powder
  • 1 tsp. herb salt, or to taste
  • 1 tsp. freshly ground black pepper
  • 3/4 cup diced dried apricots
  • 4 oz. crumbled Gorgonzola cheese

Preparation

  1. Heat oil in large skillet over medium heat. Sauté groats and onion over medium-high heat about 7 minutes, or until golden. Add quinoa and mushrooms, and sauté 2 minutes. Add carrots, vegetable stock and seasonings. Reduce heat to medium-low.
  2. Cook 10 minutes, stirring occasionally and checking for liquid. Add more stock if too dry. Increase heat to medium, and cook about 5 minutes more.
  3. To serve, stir in apricots and Gorgonzola cheese.

Nutrition Information

  • Serving Size: Serves 4
  • Calories: 420
  • Carbohydrate Content: 57 g
  • Cholesterol Content: 25 mg
  • Fat Content: 17 g
  • Fiber Content: 8 g
  • Protein Content: 13 g
  • Saturated Fat Content: 7 g
  • Sodium Content: 880 mg
  • Sugar Content: 20 g