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Two-Grain Pilaf with Gorgonzola Cheese

2 Tbs. vegetable oil
1/2 cup uncooked buckwheat groats
1 onion, diced
1/2 cup uncooked quinoa, rinsed
8 oz. sliced mushrooms
2 cups baby carrots
1 cup vegetable stock
1 tsp. garlic powder
1 tsp. herb salt, or to taste
1 tsp. freshly ground black pepper
3/4 cup diced dried apricots
4 oz. crumbled gorgonzola cheese


Heat oil in large skillet over medium heat. Saute groats and onion over medium-high heat about 7 minutes, or until golden. Add quinoa and mushrooms, and saute 2 minutes. Add carrots, vegetable stock and seasonings. Reduce heat to medium-low. Cook 10 minutes, stirring occasionally and checking for liquid. Add more stock if too dry. Increase heat to medium, and cook about 5 minutes more. To serve, stir in apricots and Gorgonzola cheese.

Source: www.vegetariantimes.com