Quinoa And Wild Mushroom Pllaf In Acorn Squash Rings
|Acorn squash||2 Pound (2 Medium Sized, 1 To 1/4 Pound Each, Not Larger Or They Will Be Difficult To Slice)|
|Olive oil||2 Teaspoon|
|Quinoa||3⁄4 Cup (12 tbs), rinsed with cold water|
|Shallots/1/4 onion||2 Large, chopped to make 1/4 cup|
|Fresh mushrooms||1⁄4 Pound, chopped into 1/2-inch pieces (Wild Or Cultivated, Such As Shiitakes, Chanterelles, Or Porcini)|
|Chicken broth/Vegetable broth||2⁄3 Cup (10.67 tbs)|
|Soy sauce||1 Tablespoon|
|Chopped pimento/Roasted red pepper||1⁄4 Cup (4 tbs)|
|Chopped green onion||1⁄3 Cup (5.33 tbs)|
|Freshly ground black pepper||To Taste|
To Prepare Squash: Preheat oven to 400°F.
Using a large butcher knife, cut ends off squash.
Carefully slice each squash into 4 rings, about 1/2 to 3/4 inch thick.
Place slices in a rimmed baking sheet, add 1/4 inch water and bake, covered, for 30 minutes, or until tender when pierced with a knife.
When cool, cut off peel and cut out seeds and stringy fibers.
(Squash may be refrigerated covered up to 2 days.) To Make Pilaf: In a medium saucepan over medium-high heat, heat oil until hot.
Saute quinoa, stirring, for 1 minute.
Add shallots and mushrooms and saute until lightly golden, about 3 to 5 minutes.
Add broth, 1/2 cup water, and soy sauce.
Bring to a boil, cover, reduce heat to low, and simmer for 12 to 15 minutes, or until liquid is absorbed and quinoa is tender.
Remove from heat and stir in pimiento and green onions.
(Quinoa may be refrigerated up to 2 days.)