Filed under: Recipe
On the next post I will talk about grains. I am working on it and it will take a few more days. Meanwhile, why don’t you try eating this great gluten-free grain? While next post is noit out, let’s discover quinoa!
I haven’t tried this recipe yet, but it looks really good (and healthy!). I will try it over the weekend and then I will let you know! If you try it before I do, please let us know if it is as yummy as it looks.
PS: I am considering addind some vegetables to this mixture, to make it even healthier.
Ingredients
1 tablespoon extra virgin olive oil, plus more for greasing
8 ounces button mushrooms, sliced
Salt and ground black pepper to taste
1 (15-ounce) can no-salt-added garbanzo beans, rinsed and drained
3/4 cup rolled oats
2 cups cooked quinoa (soak quinoa overnight and then rinse it. For each cup of quinoa, add 2 cups of water, and let it cook for about 20 minutes. It is the same as cooking brwon rice)
1 cup frozen green peas
1/2 cup chopped fresh parsley and/or 1 tablespoon minced fresh thyme
10 sundried tomatoes packed in oil, drained and chopped
1 cup (about 1 onion) chopped red onion
Method
Preheat oven to 350°F. Lightly grease an 8-inch loaf pan with oil; set aside. Heat oil in a large skillet over medium-high heat. Add mushrooms, salt and pepper and cook, stirring occasionally, until mushrooms are golden brown, 6 to 8 minutes.
Meanwhile, put beans, oats and 1/2 cup water into a food processor and pulse until almost smooth. In a large bowl, combine mushrooms, bean mixture, quinoa, peas, parsley, tomatoes, onion, salt and pepper. Transfer mixture to prepared loaf pan, gently pressing down and mounding it in the middle. Bake until firm and golden brown, 1 to 1 1/4 hours. Set aside to let rest for 10 minutes before slicing and serving.
(From Whole Foods website: http://www.wholefoodsmarket.com/recipes/2672)
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