Parsley Quinoa and Brown Rice Pilaf
The pilaf gets a flavor and protein bump from the quinoa. Recipe makes about 8 servings.
Servings: 8 servings.
Ingredients
- 1 tablespoon avocado or grapeseed oil
- ½ cup chopped onion
- 1 cup long-grain brown rice
- 1 cup tri-color quinoa , rinsed
- 3 ½ cups vegetable broth
- ¾ cup very finely chopped parsley
- Grated zest and juice of 1 lemon
Instructions
- In a saucepan over medium flame, heat the oil.
- Add the onion and cook and stir until the onion is translucent.
- Stir in the brown rice and cook so the rice gets a bit brown and begins to crackle.
- Stir in the rinsed quinoa and the vegetable broth.
- Cover the pan. Allow the grains to come to a boil, and then lower the heat to the lowest setting possible.
- Cook without stirring, 35 to 45 minutes. (To check if the liquid has been absorbed or not, tilt the pan to the side.)
- Remove from heat and let stand 5 minutes.
- With a fork, mix in the parsley, lemon zest and juice.
Notes
- I use 2: 1 ratio, liquid to rice. Quinoa doesn’t need as much water—1 ½: 1. When rice and quinoa are steamed together, reduce the vegetable stock so the rice doesn’t absorb extra liquid and become sticky.
- Quinoa grows with a natural pesticide coating called saponin. Saponin doesn’t harm humans; it just makes the quinoa bitter if not rinsed well.