Mushroom Rice and Quinoa
1 c. rice
1 c. quinoa
4 c. vegetable broth (can also use chicken)
6 T. The Tasteful Olive Mushroom and Sage infused olive oil
1 1/4 t. truffle sea salt, divided (available at The Tasteful Olive)
1 (8 oz.) package baby portabella mushrooms, thinly sliced (or other wild mushroom of choice)
1/2 medium red onion, finely diced
1/2 c. milk or half and half
8 oz. soft cheese (cream cheese, goat cheese, brie, etc)
1 tsp freshly ground pepper
2 T. The Tasteful Olive Oregano white balsamic vinegar
1 t. Italian seasoning
1 t. garlic powder
1 t. onion powder
Rinse rice and drain. Add rice, quinoa, broth, 3 T. olive oil, and 1/2 t. truffle salt to a saucepan, bring to a simmer, cover, reduce heat to medium low and cook for 12-15 minutes. Take off heat and let sit for 5 min. Put remaining oil in skillet on medium heat and add mushrooms & onions, stir and cook until brown. Add remaining ingredients (including remaining truffle salt) and mix well. Add to rice & thoroughly incorporate. If it seems dry, add in a little milk until creamy.
Recipe by: Heidi King
