Continuing two of our resolutions, to eat healthy, and to get some items out of the freezer, I decided to pull out a rabbit ! My favorite way to prepare rabbit is very simple. I put it in the crockpot with 2 large, sliced onions, 6 cloves of garlic, salt, pepper and some powdered mushrooms. Then, pour an entire bottle of white wine over it, and cook on low 6-7 hours. Remove it from the crock pot, let it cool, and pull the meat from the bones. You need to be very careful, as the rabbit bones are quite small. I put the rabbit meat in a small sauce pan with some of the broth from the crockpot, put a lid on it and simmer while you prepare the quinoa.
Quinoa is a grain that you can substitute for rice, but it has protein so it is better for you. The texture is actually more like couscous. I have to admit, when I cooked this, it looked a little like Malt-o-Meal, but it tasted wonderful !
Mushroom Quinoa Risotto
4 scallions, chopped
2 tablespoons butter
2 cloves garlic, chopped
1 cup baby bella mushrooms, chopped
1 cup quinoa
4 1/2 cups stock **use leftover broth from cooking rabbit, and supplement with chicken stock to bring up to 4 1/2 cups
1/2 cup shredded parmesan
1/2 pound fresh spinach, stems removed (optional)
Put stock in a sauce pan and keep warm while you work. In a very large saute pan, melt butter. Saute scallions and garlic until translucent.
Add quinoa and stir through until it starts to brown. Add 1/2 cup of stock to quinoa and stir until absorbed. Continue to add stock 1/2 cup at a time, stirring until it is absorbed before adding more. Add mushrooms when this process is about half way through. After the last addition of stock, add spinach. This process should take 20-25 minutes. You will need to stir constantly to make sure your risotto is creamy. When you have finished, stir in the parmesan, and remove from heat. Let sit for 5 minutes. Serve with rabbit on top of the quinoa.