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Mushroom and Tomato Ragout




Source of Recipe


gluten free version of one on my other site


Recipe Introduction


serves 4. prep 5 min, cook 22 min


List of Ingredients




2 tbs olive oil
2 garlic cloves, crushed
800g can Italian tomatoes, chopped
2/3 cup quinoa or white rice
salt and pepper to taste
1 medium leek, washed well and thinly sliced
500g button mushrooms, halved
1 cup water
1/2 cup basil leaves

Recipe



Heat oil in large frypan over medium heat. Add leek and garlic, cook stirring constantly for 3-4 minutes or until leek is soft.

Add mushrooms and cook, stirring frequently for 2-3 minutes or until mushrooms tender.

Add tomatoes, water and quinoa, reduce heat to medium low and simmer uncovered for 12-15 minutes or until rissoni is tender.

Remove from heat, stir in basil and season with salt and pepper.