It’s absolutely wonderful and REAL handmade bologna! I was given the recipe by my mother, who received it from my grandmother after she prepared it. It is transmitted, if you will! Bologna isn’t something I’m particularly fond of, but once you try this, you’ll fall in love with it all over again!
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon olive oil
- 1 small shallot, chopped
- ½ cup thinly sliced cremini mushrooms
- 1 ½ cups quinoa, rinsed and drained
- ½ teaspoon fresh thyme leaves
- 1 bay leaf
- 1 ½ teaspoons kosher salt
- freshly ground black pepper to taste
- 3 cups vegetable stock
Instructions
- Heat a large saucepan over medium heat and swirl olive oil around the inside of the pan to coat. Cook shallot in the hot oil until translucent, about 3 minutes; stir in cremini mushrooms, cooking and stirring until mushrooms are browned, 8 to 10 minutes. Stir quinoa, thyme, bay leaf, kosher salt, and black pepper into mushroom mixture. Cook, stirring often, until quinoa gives off a slightly toasted fragrance, about 5 minutes.
- Pour vegetable stock into quinoa mixture (stock may spatter a bit); stir to combine. Bring to a full boil, reduce heat to low, and cover pan; simmer until liquid is absorbed, about 15 minutes. Remove from heat and fluff quinoa pilaf with a fork; cover pan and let pilaf stand 10 more minutes to steam dry.
Reviews
The proportions seemed to be way off, but are something that can be corrected the next time I make it. There was way too much quinoa for the amount of mushrooms and onions in the recipe. But I could see that with some adjustments, it will be better and more flavorful next time.
followed pretty close to the recipe. I did use chicken stock instead of veggie and used the whole carton. Also cut the salt back to 1 teaspoon. Really like this side dish.
I’ve made this dozens of times and it’s always a hit. Because I love shallots and mushrooms, I use way more than the recipe calls for, and it still works.
I liked this one. I added more mushrooms and also garbanzo beans. Next time however I would omit the garbanzo beans and maybe I’ll add feta as one of the other reviewers suggested.
Wonderful side dish. I don’t use broth, just water and add a little salt and pepper.
it’s a fabulous dish that i’ve altered for my vegan niece by using veggie stock and the water that i’ve soaked my dried mushroom with. Followed pretty much the whole recipe as is with the following addition: 1 c dried wild mushrooms soaked in 4 c of boiling water for min of 45 mins – chop them and add with fresh mushrooms (1 cup chopped) and also add fresh chopped kale as well – approx 4 c
great recipe and very popular with the family. so it’s a great substitute for rice. I wish I had read the comments on salt as next time I would also reduce it.
pretty good followed recipe except didnt have bay leaf. wasnt to bad for my irst attempt at quinoa. will be making again
I did not care for this recipe. We used hen of the woods mushrooms from our yard that are always delicious, and we ended up picking them out of the pilaf and leaving the rest. I’ve tried to find ways to use quinoa that we like; this just isn’t to our taste.
This was pretty much flavor-free. After my first taste, I doubled the mushrooms and threw in a handful of sliced scallions, but it didn’t help.
I cut the quinoa to 1/2 cup because this recipe was only for one person. I used a styo-box of mushrooms and about 1-1/2 cups of home-made veg broth. I also added 2T of sesame seeds and toasted with the mushrooms. I used this as a side dish with leftovers, but will also use it as a main course in the future because it has good protein as is. I
My daughter hasn’t warmed up to quinoa until this dish. The thing that made this a winner is sauteing the quinoa in olive oil to brown. It really brings out flavor! I didn’t have a shallot or mushrooms, so I used 1/4 of a white onion, and a 1/2 cup of broccoli, chopped. I think it would be wonderful with the shallots and mushrooms, but I didn’t have time to go to the store. I also used chicken broth (all I had on hand) with great results. I didn’t find it too salty, but used good, low salt broth. The only thing I added was some shredded parmesan cheese to the hot quinoa once I dished it onto plates. Just a sprinkle. The family really liked this dish. It will make it into our regular rotation for sure!
I have never had quinoa before so I wasn’t sure what to expect. Much better then I thought it would be and very easy. I used Chicken stock because that’s what I had and it was still good. I think it’s a fun thing to experiment with and add your favorite things. I will do feta and nuts next time.
Delicious! the whole family enjoyed.
This recipe is amazing – one of my absolute favorites. That being said, definitely cut the salt in half or even just don’t add any at all if your stock is already salty. Other than that, I like a few more mushrooms and shallots.
Yummy! Hubby and I are trying to eat healthy and this is a great alternative to pasta or white rice. Followed the recipe, except used only 1 teaspoon salt. Can’t wait to add some extra veggies to the leftovers and have a totally different dish tomorrow. It made enough for both of us to eat again tomorrow.
Very easy, fast and delicious. Even my little kids loved it!
This dish was excellent and made more than I expected. Next time though, I would cut the salt in 1/2.
very good. savory and salty the mushrooms are my favorite part
geez-owie is this good. was looking for a vegetarian potluck recipe and this fit the bill. only changes I made are to omit the added salt (not needed if your stock is flavorful), used shitake instead of cremini (it’s what my shroom vendor had), and I added toasted slivered almonds at the end. Next time I will use less liquid, as it was too moist (my normal quinoa recipe calls for less than 2:1 water to grain, so I should have held back). Other than that, great! and it dried out overnight to a better consistency. I can see this being a go-to recipe because of all its healthy ingreds (3 of the GBOMBS!). No reason not to increase the mushroom and shallot amounts. Also, I think any sliced shrooms will do fine.
Super healthy, filling, easy to make and tasty.