Two-Grain Pilaf with Gorgonzola Cheese
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.
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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.
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
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.
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.
To serve, stir in apricots and Gorgonzola cheese.
Nutrition Information
- 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