Savoury quinoa and grain pudding
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ingredients
progress
I found an interesting mix in the shop. Mixed different grains and quinoa in one package. So I tried cooking the mixture with onions and garlic in brine. At first I thought I would use the cooked mixture to make a side dish for grilled Vegetable Recipes. But my good ideas are often changed by our little daughter. Of course, as I was attending to her, I “multi-cooked” the “multigrain”. And that’s how the savory dip came about, because I used up all the veggies in the fridge and pantry, and my husband praised the lunch and added it to our favorite menu for another time.
I can also imagine shaped meatballs made from the mixture in tomato sauce. I’ll definitely try them next time. But with a baby, it’s often most convenient to cram the mixture into a baking dish and bake it like a cake. It’s full of homegrown organic herbs that we grew in pots and in our permaculture garden.
1.
Cook the grain mixture in water until soft along with the onion and garlic. After they are cooked, pull out the onions and garlic and blend them, mixing them with the coconut fat.
2.
Add the grated zucchini, beaten egg, chopped herbs and a little parmesan cheese to the “carrots”. Press into a coconut-fat greased baking dish.
3.
Slice the other part of the zucchini into fine rounds. Place these on top of the pie to overlap. Drizzle with oil/fat and sprinkle with herbs and parmesan cheese. The drizzled oil will ensure that the parmesan and herbs stick nicely.
4.
Bake at 180 C° for about 25 minutes. We like a crispy crust. May you enjoy. 🙂
5.
TIP: This kind of pie, or fashirka, is also delicious cold. If you serve it warm, it goes great with sweet potato puree. Or try my nettle puree. (http://dobruchut.azet.sk/recept/47323/zihlavove-pyre/)
