Thursday, April 11th, 2013...5:46 pm

Quinoa Wild Rice Pilaf with Mango and Almonds

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When I looked in my refrigerator to decide what to make for dinner last night, I saw a few items that needed to be used. Some baby portabella mushrooms, spinach, and some leftover cooked quinoa were begging to be turned into something delicious. I had been kind of wanting a wild rice pilaf, so I checked and found a little wild rice that would be a great addition to the quinoa. This is the result of what else I found. It was so good. The mango and almonds were an especially great final touch. We had steamed asparagus on the side. Yum!

Quinoa Wild Rice with Mango and Almonds

2 lg. shallots, peeled and sliced

1 tbsp. grapeseed oil

1 tbsp. pure maple syrup

4-5 c. spinach, chopped

3/4 c. dried cranberries

2-3 c. baby portabella mushrooms, sliced

1 tsp. grapeseed oil

2 1/2 c. quinoa, cooked

2 1/2 c. wild rice, cooked

salt and pepper to taste

2 mangoes, chopped into 1/2 inch cubes

1/2 c. toasted almonds, medium chopped

Heat up heavy skillet to medium heat and add oil, and syrup and shallots. Stir frequently as they cook until the liquid is gone and they are lightly browned. They will be carmelized now, but turn the heat down to low and let them keep cooking  for about 15 minutes until completely softened. Add the cranberries and spinach and stir, cooking until the spinach is wilted a little. Set this pan aside and cook the mushrooms in a separate pan. They just need to be lightly sauteed in the tsp. of oil. About 5 minutes on medium heat. Drain the liquid from the mushrooms and add them to the shallots and spinach. The heat should be back to medium high and add the quinoa and the wild rice. Stir to mix all the ingredients together and to let the flavors blend, about 10 minutes. Add salt and pepper to taste. Just before serving add the mangoes and almonds.


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