Cream of Chanterelle Quinoa

• 1 lb of chanterelles
• 2 tbsp butter
• 1 medium onion
• 2-3 medium tomatoes
• 3/4 cup rinsed quinoa
• 2 cups vegetable broth
• 2 cups milk
• salt, pepper, herbs de provence

Dry sautée a pound or so of chanterelles reserving the liquid and set aside. In a 2 quart sauce pan, Sautée a medium onion in 1/4 stick of butter until the onions are translucent. Add the mushrooms to the sauce pan and stir briefly until they are coated in butter. Add 2 cups mild broth and the reserved chanterelle liquid. Bring to a boil. If your broth is very strongly flavored dilute with water otherwise the delicate taste of the chanterelles will be overwhelmed. When it boils add 2 cups of milk and reduce heat to simmer. Add 3/4 cup of rinsed quinoa, salt, pepper, and herbs de provence. Cover and simmer for 15-20 minutes adding milk or water if necessary. When done the quinoa should be soft on the outside with an al dente germ. Most of the liquid should be gone (think couscous). Finally add 2-3 medium chopped tomatoes and stir fry until tomatoes are slightly soft.

Quinoa is a high protein grain available in bulk at your local hippy store. Excellent food for pregnant ladies.

This entry was posted on Monday, September 24th, 2007 at 2:52 pm and is filed under let's cooking!, pregnant. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a comment, or trackback from your own site.