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HEMC 31 # FALSE quinoa risotto SHII-TAKE WITH MUSHROOMS

This is my first contribution of this month to HEMC.Y say first because last month was a little vague and did not participate, so I plan to participate this time with two recipes.

The proposed theme was quinoa.Informandome Internet pseudocereal found out that it is a native to the Andes and was a staple of the diet inca.La Quinoa is a small seed size, shape and color similarity between a seed sesame and millet.

The seeds are covered saponins (resinous substances) that are bitter

Quinoa has an appreciable amount of protein (beating many cereals known), but its real value lies in the nutritional quality of proteins, ie the combination of higher proportion of essential amino acids for human consumption.

Quinoa, plus B complex vitamins, containing vitamin C, E, thiamin, riboflavin. Quinoa has a high mineral content

This pseudiocereal lived periods of discrimination that are considered "food for Indians" But recently discovered its great nutritious properties and the taking comprehensive food boom as

If you want to know more, all this information I took from http://www.macamix.com/paginas/quinoa.htm . It's all very well explained.

Well, what a bag voy.Tenia stored in a while, so I can not desaprvechar this opportunity to usarla.Hacia little had made a risotto rice and liked mucho.Asi and because I thought ... no no experience with quinoa? INGREDIENTS

• A measure of quinoa (for two people I used 150 gr)
• 2 scoops and a half of broth (I had vegetables and meat and mixed it) 250 gr
• Shii-take mushroom
Oil
• Onion Butter White Wine
• Dash
• cream Grated Parmesan cheese Parsley

PROCESSING

I called false risotto for two razones.La first: the word comes from rice risotto and here rice ver.Y not going to the second: to not have as much starch such as rice, quinoa does not acquire the characteristic of risotto consitent mellow, so I added that to achieve the end of the cooking a bit of cream and butter.

my first of what we have to do is wash the quinoa, then the seed being coated with saponin would give a flavor amargo.La have washed thoroughly until the water has left After

clean melt some butter with oil in a pan and sauté the chopped onion finita.Cuando there begins to turn brown add the mushrooms are heading into chunks and let it make a poco.Cuando is getting longer Add the quinoa is tender little washed and rehoga.Se add half a glass of warm white wine and let evaporate.

When evaporated, we will gradually adding hot broth, quinoa, and we'll leave that consummated, until the quinoa is done (to me atrdó as 15 minutes). A vezhecha, to achieve added honey consistency a splash of cream, a little butter and add the parmesanno revuelve.Se and sprinkle with grated perejil.Se allowed to stand y. .. to eat!

Personally I like the risotto with quinoa with rice!