In the winter I often accidentally go days without eating anything green. When I realize what I’ve done I go out and buy a bunch of kale. I go home and eat a big bowl of it and feel better knowing that I’ve managed to ward off rickets for another day.
I usually make this pilaf with short grain brown rice, but this time I decided to try making it with quinoa. It’s really good either way.
- 1 large shallot, finely chopped
- 4 or 5 crimini mushrooms, finely chopped
- 1 cup quinoa
- 1 1/2 cups chicken stock
- olive oil
- 1 bunch of lacinato kale
- 1 tablespoon miso paste
- some more olive oil
- sesame seeds
Heat up a little olive oil in a small pot. Add the shallot and a little salt and cook over medium heat for a few minutes. Once the shallot has soften up add the mushrooms and and cook until shallots are nicely browned, being careful not to let them burn. Add another splash of olive oil and then add the quinoa. Stir and cook for a couple minutes until quinoa is coated with oil and lightly toasted. Then add the chicken stock and bring to a boil. Turn the heat down to a simmer and cover the pot. Cook for about 20 minutes, until most of the liquid is absorbed and grains begin to pop.
While the quinoa is cooking roughly tear up the kale, discarding the thick stems. Heat up a little olive oil in a skillet and toss the kale in. Cook, stirring frequently, until the kale is tender. Take the pan off the heat. Put the miso in a small bowl. Stir a little bit of warm water into the miso to thin it out a little bit. Pour the miso over the kale and toss to coat. Serve with a sprinkling of sesame seeds.