A dish that almost looks too tasty to eat... until you taste it!
wine vinegar (33%), mustard (26.4%), water, sugar, dill (3%), salt, allspice, antioxidants: potassium metabisulphite (E224), sulphur dioxide (E220)
5 cups of vegetable stock
1 large white onion - chopped
1 or 2 cloves of garlic - crushed
90ml olive oil
pat of butter (optional)
60ml dry white wine
350g of mixed Wild Mushrooms
30ml Cape Treasures Dill Mustard
Small bunch of fresh dill
Heat 800ml of vegetable stock and allow to simmer.
Gently fry the diced onion in 45ml olive oil until just golden and transparent. Add the crushed garlic and fry for another minute.
Add 375ml quinoa and lightly fry. Once the quinoa has absorbed the juices in the pan, add 60ml white wine.
Cook until all the wine is absorbed. Then add stock, one ladle at a time, allowing the stock to be absorbed between each ladle full of stock added.
When all the stock has been added, put a lid on the pan, remove from heat and set aside to rest.
Gently fry 350g mixed wild mushrooms in 45ml olive oil (add a pat of butter if you like) and season with Savoury Salt.
Before serving, stir 30ml Dill Mustard into the quinoa with some chopped fresh dill.
Serve the mushrooms on top of the risotto.