Rice + Quinoa - Half Pan Recipe
Serves up to 10. Our savory rice blend includes short grain brown rice, red quinoa, black quinoa, water, extra virgin olive oil, salt, black pepper, organic garlic powder, organic dried rosemary.
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Ingredients
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Grains
Seasoning
Method
Preparation
- 1
Rinse the Grains
In a fine mesh strainer, rinse the short grain brown rice, red quinoa, and black quinoa under cold running water until the water runs clear. This helps remove excess starch and bitterness from the quinoa.
- 2
Combine Ingredients
In a large pot, combine the rinsed short grain brown rice, red quinoa, black quinoa, and 6 cups of water. Stir to mix evenly.
Cooking
- 3
Cook the Grains
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 40-45 minutes, or until all the water is absorbed and the grains are tender.
- 4
Finishing Touches
- 5
- 6
Serve
Transfer the rice and quinoa mixture to a half pan for serving. Enjoy warm or at room temperature.
