Ingredients
1 1/2
cups Progresso™ vegetable stock (from 32-oz carton)
3/4
cup uncooked white quinoa, rinsed, well drained
1
tablespoon butter
1
cup sliced onion
3/4
teaspoon salt
8
oz sliced fresh white mushrooms
1
tablespoon chopped fresh thyme leaves
1
tablespoon chopped fresh sage leaves
1/2
cup dry white wine
1/4
cup chopped fresh Italian (flat-leaf) parsley
1/2
cup chopped hazelnuts, toasted, if desired
Preparation
In 2-quart saucepan, heat broth and quinoa to boiling over medium-high heat. Reduce heat to low; cover and simmer 14 to 16 minutes or until quinoa is soft and translucent.
Meanwhile, in 4-quart Dutch oven, melt butter over medium heat. Add onion and salt; cook 4 to 6 minutes, stirring frequently, until onions begin to brown and soften. Add mushrooms, thyme and sage. Cook 6 to 8 minutes, stirring occasionally, until mushrooms release juices and then brown. Add wine; simmer 3 to 5 minutes, scraping pan to release browned bits. Once liquid is almost evaporated, remove from heat.
Transfer quinoa to Dutch oven; stir to combine. Top with parsley and hazelnuts.
