A Healthy Mushroom Recipe With Kale And Pistachios: ImprovisingFood!!

Mushroom that soft and chewy veggie is almost everyone’s favorite and the best thing about it is you can eat it raw and it tastes as good as cooked. If you really love dishes made of mushroom then this is going to be one of the most delicious dishes ever. This mushroom dish is unlike those healthy dishes that are just healthy but not yummy. Some of the ingredients that are used in this recipe may taste bad when raw but they are cooked in such a manner that it will taste so good. This Recipe of Pistachios & Mushroom And Kale with Quinoa is so delicious.

Here are The Main Ingredients You Will Need to Make This Dish…

The total preparation time for this dish is 45 minutes and you need 12-13 fresh medium kale leaves, 1 cup of quinoa, which is soaked in water, half cup sliced unsalted Pistachios And Mushroom, half cup of sliced parsley and leaves, two cups of vegetable stock, one tbsp sliced ginger, 2-3 onions, two cups of veggie soup, half tbsp salt, black pepper and ground nutmeg. 

A Healthy Mushroom Recipe With Kale And Pistachios

 How to Prepare The Dish… 

The first step is to cook the kale leaves. Pour some ice water in a bowl and then pour some water in a pot and boil it then hold kale leaves from the base of the stem and soak the leaves for 10 seconds or so. Now dip the leaves in the cold water bowl for few minutes to end the cooking process.  This process will keep the leaves fresh and green for while cooking. Now it is time to take off the rough vapor from the leaves. Put kale leaves on chopping board then cut the bottom of it with sharp knife, to make the process easy, pile all the kale leaves and then chop them.

It’s time to stuff the material…

Heat 1 tbsp olive oil in a pot and then fry onions in it until they appear transparent, and this process won’t take more than 5 minute. Add the unsalted pistachio, salt, and pepper, mushroom and swirl it for 2 minutes. Then put some parsley and quinoa and stir. Put half cup of veggie stock and cook it until this is soaked in quinoa and now remove the pot and let it get cool down for a minute or so.

Now lay the leaves on a plain board; pile two tbsp quinoa on kale just above the point where you chopped the stem. Fold it inside, then fold the sides and then simply roll it. Place the stuffed kale leaves in a manner that they remain in position while cooking. Add one tbsp olive oil and fry some chopped ginger and onions. Then add some veggie stock, pepper and salt and boil it for 40 minutes. Serve as the recipe of Kale with Quinoa as you want.