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Italian-Style Quinoa with Mixed Mushrooms

Ingredients

Tri-colour Quinoa 80 g
Chanterelle (soaked) 30 g
Mushrooms (sliced) 5 pcs
Shimeji Mushrooms 70 g
Onion (minced) 1/2 pc
Garlic (chopped) 3 cloves
White Wine 50 ml
Broth 120 ml
Cream 50 ml
Grated cheese 30 g
Parsley (chopped) 1 sprig
Salt 1/4 tsp
Black Pepper (crushed) some

Directions

  1. Use Panasonic Electronic Pressure Cooker SR-PG601 / SR-PG501, please keep the lid open and don’t forget to lock the lid lock. Select ‘Auxiliary Cooking’ for 15 minutes, then press the ‘Start’. Add some oil, onion and garlic, stir-fry until soft.
  2. Add chanterelle, mushrooms and shimeji mushrooms. Add white wine and cook until alcohol evaporates.
  3. Stir in quinoa and broth, select “Low Pressure” for 10 minutes, then press the ‘Start’.
  4. Add salt, black pepper, parsley, cream and cheese and mix well. Done.

Video

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