Locrio

Locrio vegan recipe




















Ingredients: 

1/2 cup quinoa 
1 cup water
6 oz. oyster mushrooms (about 1 cup)
1 plum tomato (chopped)
2 tsp. fresh thyme
1 tsp. fresh ginger
1/4 tsp. sea salt (added after it has been cooked)

Sauce Pan Method:
Rinse and strain the measured cup of quinoa.

In a medium sauce pan, add all ingredients (except sea salt) and bring water to boil.
Cover, reduce the heat to maintain a steady simmer, and cook until the quinoa has opened up and has tails or the water has been absorbed, 10-15 minutes.
Uncover the quinoa and fluff it with a fork.

Rice Cooker Method:

Rinse and strain the measured cup of quinoa.
Add all ingredients (except sea salt)
Close rice cooker cover and switch on to start.
The water will drain and the switch will turn to warm.
The quinoa should now be fluffy, it should look as if it has tails at the end of each grain. Uncover the quinoa and fluff it with a fork.
Drain off any excess liquid, if necessary.
Add sea salt and allow to cool. 

Yields 4 serving sizes

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