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). The quinoa contains more protein and is lower in the glycemic index. 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.
1 cup quinoa, rinsed
2 cups water
3/4 cup bamboo shoots (cooked), sliced
3 cups mushrooms of your choice, sliced (I used 3 types of mushrooms.)
1 small carrot, cut into matchsticks
2 Tbsp tamari soy sauce or gluten-free soy sauce
2 1/2 Tbsp mirin (sweet rice wine)
2 1/2 Tbsp sake (optional)
2 tsp dashi powder (optional)
- Put all the ingredients in a pan and bring to a boil.
- Reduce the heat to low, cover with a lid, and cook until the liquid is gone for about 20 minutes.
- Infuse love, stir and serve.