Wednesday, November 17, 2010

Quinoa Casserole: From the kitchen of Sarah Marchlewski

1 cup uncooked quinoa
2 cups water
1 zucchini, cubed
2 cups chopped mushrooms
3 cups cubbed chicken
1 ½ cups Gluten free cream of mushroom soup (recipe fallows)
10 oz cheese

Gluten Free Cream of Mushroom Soup (makes 3 cups)

3 cups finely chopped mushrooms
1 tbsp. Butter
2 tsp. Salt
2 tsp. Worstershire sauce
¼ tsp. Dried Italian seasoning
¼ cup water
7 tsp rice flower
2 cups half and half

Heat butter on medium heat in a sauce pan. Add the mushrooms, and saute until cooked through. . I like to add garlic to the mushroom saute. Add salt,pepper and Italian seasoning. Cook and stir one minute more. Add half-and-half. Allow mixture to just come to a boil. Stir rice flour and water in a small bowl. Add to sauce pan. Add worstershire,stir. Cook until thickened. Makes about 3 cups of soup. The consistency is kind of glutinous but this works and tastes very well for all those recipes that call for cream of mushroom soup.

This can also be frozen to keep on hand.

Pre- heat oven to 350 degrees. Cook quinoa in 2 cups of water for 25 minutes or until water is absorbed. Meanwhile saute mushrooms and onions in a little bit of butter about 5 minutes. Mix ALL the ingredients together then transfer into a casserole dish.
Place into the pre- heated oven for 40-45 minutes. Let rest for 5 minutes then serve.