I have decided to enter this recipe into the Betta Living competition because this is a recipe that I make time and time again. It may not be the prettiest or the most colourful of dishes but everyone I make it for seems to love it – so I guess that is a good sign that it must be tasty! It is surprisingly rich with earthy, nutty flavours and it is also very healthy so it can be eaten guilt free. It also doesn’t require a huge list of ingredients which is sometimes quite a relief!
I first made this recipe when I found myself cooking dinner for my brother in law. We have very different dietary requirements. I’m vegetarian and he is a meat eater that can’t eat diary. Since he is currently training for an ironman, a meal which was high in protein was needed so quinoa and bulguar wheat was a good option. We both have a mutual love of mushrooms and so this mushroom and quinoa dish was born and it went down very well indeed!
More more details about the Betta Living vegetarian recipe competition, please click here.
Ingredients (serves 2)
200g Portobello mushrooms (or chestnut)
75g dried ceps (porcini)
75g red quinoa
75g bulgur wheat
Handful of runner beans (trimmed)
3 cloves of garlic
Salt and pepper
Boil the kettle and soak the dried ceps in a bowl – pop a plate over the top to keep the steam in.
In a frying pan, fry the garlic and Portobello mushrooms in plenty of olive oil for about eight minutes before adding the two types of quinoa and bulgur wheat. Add the ceps and the water they have been soaking in but be sure not to add the grit that will have sunk to the bottom of the bowl. Add enough hot water from the kettle so there is about an inch of liquid above on top of the mixture and season well. I added quite a lot of ground pepper to this dish and it added a nice underlying heat that went really well with the earthy mushrooms.
Pop a lid on a simmer for about 10 minutes. Give it a good stir every now and then to make sure it doesn’t stick to the bottom of the pan and add more water if it starts to look a bit dry. Add the runner beans and leave for another five minutes until the beans are cooked through and serve warm with a peppery rocket salad.