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Author Notes: One of the first things I thought of making when sage and walnuts were presented for this challenge was a rice risotto with hints of sage and the crunchiness of a few walnuts. For some reason that large bag of quinoa in the pantry kept calling. I've been trying to put more of this in our diet and this was the perfect opportunity to try it. The nuttiness of the quinoa and walnuts and the earthiness of the sage and porcini make for a great chew. - inpatskitchen
Makes about 3 cups
- 4 tablespoons butter
- 1 large shallot, minced
- 1/4 ounce dried porcini, soaked in 3 cups of boiling water for about 30 minutes and then chopped (save the liquid!)
- 1 cup quinoa
- 1/4 cup dry white wine
- The 3 cups of porcini soaking liquid
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup toasted ground walnuts (toast in oven at 350F for about 8 minutes)
- 5 to 6 minced fresh sage leaves
- 2/3 cup grated parmesan cheese
- Salt and pepper to re season if desired
- In a medium sauce pan saute the shallot in 3 tablespoons of the butter until soft. Stir in the quinoa and chopped porcini thoroughly.
- Add the wine and over medium heat stir almost constantly until the wine is absorbed. Stir in the salt and pepper.
- Start adding the porcini liquid a little at a time (maybe a third to half cup) while stirring over the heat. Add more liquid as the quinoa absorbs each addition. It should take 20 to 30 minutes for all of the liquid to absorb.
- Stir in the sage leaves and walnuts, remove from the heat and stir in the parmesan and last tablespoon of butter. Re season with salt and pepper if desired.
- This recipe was entered in the contest for Your Best Walnuts & Sage
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