Ingredients with Measurements:
- 1 cup Tumin del Mello
- 2 cups water
- 1 tablespoon olive oil
- 1 onion, sliced
- 2 cups mushrooms, sliced
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Skillet
Step-by-step instructions:
1. In a large pot, bring 2 cups of water to a boil.
2. Add 1 cup of Tumin del Mello to the pot and reduce heat to a simmer.
3. Cook the Tumin del Mello for 15-20 minutes or until tender.
4. While the Tumin del Mello is cooking, heat 1 tablespoon of olive oil in a skillet over medium heat.
5. Add the sliced onion to the skillet and cook until translucent.
6. Add the sliced mushrooms to the skillet and cook until tender.
7. Season the mushrooms and onions with salt and pepper to taste.
8. Once the Tumin del Mello is cooked, drain any excess water and add it to the skillet with the mushrooms and onions.
9. Stir everything together and cook for an additional 2-3 minutes.
10. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 120
- Fat: 4g
- Carbohydrates: 18g
- Protein: 4g
Substitutions for ingredients:
- Tumin del Mello can be substituted with quinoa or brown rice.
- Olive oil can be substituted with any other cooking oil.
- Mushrooms and onions can be substituted with any other vegetables of your choice.
Variations:
- Add diced tomatoes for a pop of color and flavor.
- Top with grated Parmesan cheese for added richness.
Tips and tricks:
- Rinse the Tumin del Mello before cooking to remove any excess starch.
- Use a non-stick skillet to prevent sticking.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stove until heated through.
Presentation ideas:
- Serve in a bowl or on a plate.
Garnishes:
- Top with fresh herbs such as parsley or cilantro.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted asparagus
- Garlic roasted potatoes
- Grilled zucchini
Troubleshooting advice:
- If the Tumin del Mello is too dry, add a splash of water or broth to the skillet.
Food safety advice:
- Make sure to cook the Tumin del Mello and vegetables to the appropriate temperature to avoid any foodborne illnesses.
Food history:
- Tumin del Mello is a type of Andean grain that has been cultivated for thousands of years.
Flavor profiles:
- Earthy, nutty, and savory.
Serving suggestions:
- Serve as a main dish or as a side dish.
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