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Natural State Rice Bran Oil

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Shabbat dinners at Hillel require a vegetarian option when meat is being served. This week is stuffed cabbage so I'm making some with quinoa and baby portabello mushrooms. Using the same sauce as my favorite stuffed cabbage, this is a pretty tasty option.

Serve with some maple glazed red garnet yams and a salad with pomegranate; yum!

Ingredients:

• 1 1/2 cups quinoa
• 2 1/4 cups vegetable stock
• 1 pound baby portabello mushrooms
• 2 cups diced onion
• 1/4 cup finely chopped parsley
• salt and pepper to taste

Steps:

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Comments:

Gloria: Leah, You only list the ingredients for the filling, but what about the sauce? And where are the steps? I was thinking of making this but am kind of stuck without all the info. Gloria

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