Month 1 of My New Year’s Goals: Cook a New Whole Grain Recipe

For 2010, I centered my resolutions on my passion, nutrition. Before I go any further, I must admit that I’m a food addict. I’m absolutely obsessed with food, from tasting different types of cuisines, exploring different recipes and ingredients and learning about every aspect, including its origin, production, packaging, marketing and most importantly, its overall affect on the body. Thus, I am making 2010 all about food!

This year, I decided to let YOU hold me accountable for my goals. Once a month, I will read a book related to my field of expertise, nutrition and lifestyle counseling, and I will cook a minimum of two new recipes. The recipes will either include a new whole grain or a dark leafy green. After I accomplish my monthly goal, I will share my thoughts and experiences with you.

This month, I will read Michael Pollan’s book, In Defense of Food, and cook recipes with Inca Red quinoa and dandelion greens. Without further ado, I give you a delicious recipe with Inca Red quinoa…

Marsala Braised Quinoa with Crimini Mushrooms in Roasted Tomatoes

Brumberry Inca Red Quinoa Box

Last night, I cooked this recipe for my husband and it was a big hit! The recipe can be found on the back of the Ancient Harvest Inca Red Quinoa box (found at Whole Foods). For those not familiar with quinoa (pronounced keen-wa), it is literally a little piece of whole grain heaven. This ancient grain was also known as the “Mother Grain” to the Inca civilization. Quinoa is a delicious and easy-to-cook grain that is high in fiber, phosphorous and iron; it’s also a great source of protein.

Let’s get started!

Here are all the ingredients that you will need (serves 4):

1 cup Quinoa
2 cups of Water (general rule: for every cup of quinoa, use 2 cups of water)
A Pinch of Sea Salt
2 Tbsp. Olive Oil
2 Shallots, minced (shallots look like tiny, red onions)
1tsp dried Basil
¼ cup Marsala Wine
2 Tbsp. Tamari (It’s a wheat free soy sauce. I recommend organic Tamari)
½ lb Crimini Mushroom Caps, minced
½ tsp. Whole Fennel Seed, crushed (This spice makes the recipe; it’s a must!)
¼ cup fresh Cilantro or Basil for garnish (taste and appearance is everything)
4 large, roasted Tomatoes – Buy organic whenever possible

Brumberry Ingredients for Recipe

Directions:

As a general rule, I would mince all your vegetables first, and then start cooking the meal; this will help you accurately time the recipe. I always think of cooking shows that make everything look so easy with ingredient-ready bowls. They are on to something – strive to be the star of the cooking show!

First, mince the shallots and mushrooms and put them aside with all of your ingredients
To roast your tomatoes, cut the tops of the tomatoes off and use a small knife to cut and scoop out a large portion of the tomato. Lightly coat the tomatoes with olive oil and sea salt and bake in the oven at 450 degrees until the skin is slightly soft (I baked the tops as well). Be sure not to over-cook the tomatoes; otherwise, they will fall apart.
Place 2 cups of water and 1 cup of quinoa in a 1½ quart saucepan and bring to a boil. Reduce to a simmer, cover and cook until all water is absorbed (about 15 minutes). The grain will expand and become soft; it will also have a vibrant burgundy color.
Add 2 Tbsp of olive oil and the minced shallots to a warm, large skillet and cook slowly until the shallots are clear and soft and beginning to brown. Then, add the minced mushrooms, spread them across the pan and stir occasionally; cook them until they turn a deep brown.
Add the cooked quinoa to the skillet and mix well. Once the grain is thoroughly mixed, add the Marsala Wine and stir and then add the Tamari and stir. Cover for a few minutes.
Finally, stir in the crushed Fennel and Basil. Fill the roasted tomatoes with the final mix and garnish with Cilantro or Basil. (I had quite a bit of mix left, so you may want to roast additional tomatoes, depending on their size)

Enjoy! Here is a shot of the final meal, devoured by my husband. It was delicious and beautiful! You can also serve it with a salad or lean, organic meat.