An easy, nutritious side dish. Quinoa contains more calcium than milk, has the most protein of all the grains, and is the fastest grain to cook.
Recipe Ingredient Details:
1/2 cup wild rice
1 1/2 tablespoons olive oil (divided)
3 1/2 cups water (divided)
1 pinch sea salt (plus 1/2 teaspoon)
1 1/3 cups quinoa
Immerse wild rice in a bowl of cold water and scrub lightly with the palms of your hands; pour into a strainer to drain.
Combine drained wild rice, 1/2 tablespoon olive oil, 1 1/2 cups water, and a pinch of salt in a 2-quart saucepan over high heat. Bring to a boil, cover, lower heat, and simmer 45 minutes. (At 20 minutes, begin preparation of quinoa.)
While rice cooks, immerse quinoa in a bowl of cold water, scrub lightly with the palms of your hands for about 1 minute, then pour into a fine mesh strainer. Rinse under cold water; drain. In a 2-quart saucepan, combine 2 cups water, 1/2 teaspoon salt, and 1 tablespoon oil; bring to a boil over high heat. Add quinoa, cover, lower heat, and simmer 12 minutes. Remove from heat; with cover on, allow grain to steam 5–10 minutes. Remove cover and fluff grain with a fork.
When rice is done, pour into a strainer and drain. Transfer quinoa to a serving bowl and gently stir in wild rice.
Wed, 2004-09-01 15:01