What you'll need is:
- ½ oz. dried porcini mushrooms
- ¼ large yellow onion (Or a shallot. Use a shallot, man!)
- A few sprigs of chervil
- 2 c. quinoa
- 4 c. beef broth (use veg or mushroom broth if you're serious about that whole "not eating animals" thing)
- Gruyère, shredded (or you can use Romano, I guess...)
Now, start by soaking the porcini mushrooms in ½ cup of very hot water for 30 minutes, as seen here:
Drain the mushrooms and chop them, but do not discard the water! Coarsely chop the mushrooms and set them aside for now.
Measure out your quinoa and broth; put them into a saucepan over medium heat. Chop up your chervil and stuff it into a bit of cheesecloth (or not, if you like getting bitter herbs stuck in your teeth), and then place it into the pot with the quinoa, like so:
Stir occasionally until the broth is boiling, then turn down the heat as low as possible, add the porcini run-off, and cover it up. Quinoa will cook in 15-20 minutes, but that depends on the strength of your stove top, so use your own judgment here.
While that's going on, chop up the onion and saute that with the mushrooms in butter. Be sure not to have the heat too high--you don't want to burn your mushrooms!
Saute them just enough to make the onions translucent, and then add them to the quinoa. Cover up the quinoa again, and wait for the timer to go off. Or keep checking to make sure it hasn't burned if you're a paranoid freak like I am.
Once all the liquid in the pot is gone, fluff it all with a fork, and serve it up with some shredded Gruyere:
Holy shit that looks so good. I think I'm gonna have to break my "no seconds" rule... :9
Anyway, this recipe serves about four people, or two if you and your friend are hungry, or just one if you're feeling all gluttonous. I have no idea what kind of meat you'd eat this with, since I didn't make any and haven't given it much thought, but I'm kind of curious as to whether I'd be able to incorporate bacon into this somehow--not too maple-y, though, since I don't want to overpower it. It'd probably go well with a nice chianti, or this stuff if you're a total heathen like me:
There you have it. 'Til next time, kids! :D