Bamboo and Mushroom Quinoa Pilaf (Gluten-Free)

“This Asian flavored quinoa pilaf can also be made in a rice cooker (Just dump everything in the rice cooker and turn on the switch). Chinese or Japanese grocery stores sell various types of mushrooms for less if there is one in your neighborhood. They also sell cooked bamboo shoots in water, but you can also use canned bamboo shoots. If you sprinkle some chopped green onions on top before you serve it, it would look prettier.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 cup quinoa, rinsed
  • 2 cups water
  • 34 cup bamboo shoot, sliced (cooked)
  • 3 cups mushrooms, of your choice sliced (I used 3 types of mushrooms.)
  • 1 small carrot, cut into matchsticks
  • 2 tablespoons tamari soy sauce or 2 tablespoons gluten-free soy sauce
  • 2 12 tablespoons mirin (sweet rice wine)
  • 2 12 tablespoons sake (optional)
  • 2 teaspoons dashi powder (optional)

Directions

  1. Put all the ingredients in a pan and bring to a boil.
  2. Reduce the heat to low, cover with a lid, and cook until the liquid is gone for about 20 minutes.
  3. Infuse love, stir and serve.

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