Two-Grain Pilaf with Gorgonzola Cheese

• 2 Tbs. vegetable oil
• 1/2 cup uncooked buckwheat groats
• 1 onion, diced
• 1/2 cup uncooked quinoa, rinsed
• 8 oz. sliced mushrooms
• 2 cups baby carrots
• 1 cup vegetable stock
• 1 tsp. garlic powder
• 1 tsp. herb salt, or to taste
• 1 tsp. freshly ground black pepper
• 3/4 cup diced dried apricots
• 4 oz. crumbled gorgonzola cheese

1. Heat oil in large skillet over medium heat.
2. Saute groats and onion over medium-high heat about 7 minutes, or until golden.
3. Add quinoa and mushrooms, and saute 2 minutes.
4. Add carrots, vegetable stock and seasonings.
5. Reduce heat to medium-low.
6. Cook 10 minutes, stirring occasionally and checking for liquid.
7. Add more stock if too dry.
8. Increase heat to medium, and cook about 5 minutes more.
9. To serve, stir in apricots and Gorgonzola cheese.

vegetable oil, uncooked buckwheat groats, onion, quinoa, mushrooms, baby carrots, vegetable stock, garlic powder, herb salt, freshly ground black pepper, apricots, gorgonzola cheese

Taken from www.vegetariantimes.com/recipe/two-grain-pilaf-with-gorgonzola-cheese/ (may not work)