- TM 31
Ingredients
- 2 clove garlic
- 100g leek
- 30 g olive oil
- 50 g shitake mushroom, dried or fresh, (if using dried, soak in boiling water for 15 mins prior to using)
- 20 g Butter
- 100 g Kale
- 300 g quinoa uncooked
- 60 g white wine
- 1.5 tablespoon vegetable stock
- 100 g peas
- 50 g parmesan block cheese, (cut into cubes)
- 200 g Swiss Brown Mushrooms
- 700 g water
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Place parmesan into bowl and grate on spd 10 for 10 secs. Set aside for later and scrape out as much from the bowl as you can.
2. Add shitake mushrooms to bowl and chop for 10 secs on spd 10. Scrape down sides.
3. Add garlic, leek and kale in bowl. Chop spd 7 for 3 secs.
4. Add butter and oil. Saute 3 mins, 100C on spd 1.
5. Insert butterfly and add quinoa and wine. Saute for a further 2 mins, 100C , Reverse and on spd 1.
6. Add Mushrooms, stock and water. Cook for 20 mins, 120C, Reverse and spd 1. If after this stage there it is still a little watery, then cook for further 5 mins.
7. Add peas and mix on Reverse on speed 2.5.
8. Pour into thermoserver and mix through parmesan. Serve.
Tip
*You can add some roasted pinenuts as well to mix it up.
Thermomix Model
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Recipe is created forTM 31
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Comments
Yummy! Great recipe, thanks.
Very tasty. Kids loved it. Great twist on risotto. Thank you!
I was just about to reply when I saw you had already made the dish. So happy you liked it. Its one of my favorite. I have also amended the recipe as well.
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Wow, just finished cooking this, it's delicious.
Hello, recipe looks good, it would be useful to know weight of peas and just to be absolutely clear, that the quinoa is uncooked 300g.
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