The Passover Potluck is a unique annual online event. I’ve invited my friends, both Jewish and non-Jewish, to share recipes that are kosher for Passover. My goals are simple– to foster mutual understanding between different cultures, to introduce you to my foodie friends, and to share yummy recipes and cooking ideas for Passover! To learn more about the Passover holiday, opens in a new windowclick here. To learn about what makes a recipe kosher for Passover, opens in a new windowclick here. To check out the other Passover Potluck recipes, opens in a new windowclick here.
So here’s a funny story. I connected with this girl named Jackie online– she writes a food blog called opens in a new windowDomestic Fits. We quickly became blogging buddies. From day one, we just seemed to “click.” She’s also a Southern California blogger, so we decided to meet up at a local foodie event. When we first saw each other in person, Jackie smiled. “I thought it might be you, and now that I see you in person I know it’s true!” Jackie reminded me that we were good friends back in 4th grade. We both come from a small hometown on the Central Coast of California. We shared the same small circle of friends that year. I’m pretty sure we even went to each other’s birthday parties. At the end of the year, Jackie’s family moved to Washington, and we lost touch. She ended up getting married (with a different last name– which is why it took me longer to recognize her!). Eventually, she started a food blog.
Years and years later, we found each other online and had that instant connection. Weird, right?? It’s a small, small world!
Anyway, I love Jackie’s blog, and not just because she’s my 4th grade buddy. She’s a talented cook and a wonderful photographer. Today, she’s sharing a dairy side dish for the Passover Potluck – her Roasted Mushroom Quinoa Risotto. This would be terrific as the side dish at a vegetarian or dairy Seder. It’s also a fun one to keep on hand for the week of meals following the Seder– or for any day, really! It’s creamy, delicious, and full of protein. Please note that certain Jews believe quinoa falls under the category of kitniyot, and do not eat it during Passover. There is a growing acceptance of quinoa, however, and there are now brands marked Kosher for Passover. If you’re unsure, it’s best to check with a trusted rabbinical authority. For those who do eat quinoa during Passover, this is a delicious option. Enjoy! ~ Tori
I’m Jackie, from opens in a new windowDomestic Fits and I’m very honored to be posting here, given that I am, in fact, a Shiksa. Although I’m not Jewish, I have had the pleasure of working for a Jewish organization for the past 3 years. In my off-line life (outside of my blog!) I run a social work program for low-income senior citizens on Los Angeles, most of whom are Jewish. Through my work I have been able to learn so much about the Jewish faith, customs and food. I recently asked a 91-year-old woman I work with what her favorite Jewish food is. “Latkes!” she said, without hesitation. She explained that it was the first food that she had ever learned to make, the first food she taught her daughter AND her granddaughter to make. It has become a tradition for the three of them to make Latkes together every year during Hanukkah, three generations of women spending time in the kitchen together. That sounds like a perfect afternoon to me!
Here is a recipe that I love to make when rice isn’t an option but I still want some carbs! It has a satisfying creaminess with the earthiness of roasted mushrooms.
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- 2 cups assorted chopped mushrooms (such as shiitake, crimini, oyster)
- 1 tbsp olive oil
- 2 cups vegetable broth
- 3 tbsp unsalted butter
- 1 tbsp chopped shallots
- 3 cloves garlic, minced
- 1 cup quinoa, rinsed and dried
- 1/4 cup dry white wine
- 1/4 cup grated Parmesan cheese
- 1/4 cup heavy cream
- Salt and pepper
- Preheat oven to 400 degrees. Place mushrooms on a baking sheet and drizzle with olive oil, toss to coat.
- Roast in the oven until the mushrooms have turned dark and are cooked through, about 10-15 minutes.
- Place the vegetable broth in a saucepan and bring to a mild simmer, keeping to warm, but not boiling.
- In a separate pot, toast the dry quinoa, stirring constantly, until you can smell a nutty aroma, about 3 minutes.
- Remove quinoa from the pot, then add the butter and allow to melt over medium heat. Add the shallots and cook until opaque, but don’t allow to brown. Add the garlic and cook until you can smell it, about 20 seconds. Stir in the quinoa, cooking until it is completely coated with butter. Don’t allow to brown. About 2 minutes.
- Add the wine and cook until the pan begins to dry, stirring frequently. About 4 minutes.
- Add a ladle full (about 2/3 cups) of broth into the quinoa. Stir frequently until the broth is almost dry, and then add another ladle full and repeat. This process should take about 15-20 minutes. Don’t leave the risotto while it’s cooking, the quinoa on the bottom of the pan burns easily. If you run out of broth, just use hot water the same way you would broth. If you have made risotto before, just know that the quinoa version will require less broth and cook a bit quicker.
- Once your risotto is cooked through (taste it to verify that the quinoa is cooked), turn heat to low and add the cheese, cream and salt and pepper to taste. Risotto should be soft and wet, not dry like typical quinoa. It should be firm enough to be served as a side on a plate, but soft enough to jiggle when the plate is shaken. Stir in the mushrooms just before serving.