26 December 2012

Brown Rice and Red Quinoa

This dish is a great way to get a complete protein (from the red quinoa) and readily digestible carbohydrates, the ones that will give you a steady calm stream of energy through the day.  The red quinoa helps to break up the denseness of the brown rice, and soaking the brown rice beforehand creates a tender grain, soft and chewy.  The recipe takes a little foresight; about 5-6 hours beforehand you need to do a little washing and soaking of rice.  It is well worth it, as you will have a steady healthy stream of grain for many meals, soups, salads, pilafs, stir frys, etc.  The grain lasts in the fridge for about 4 days.  Enjoy! 


1 cup brown rice, organic, washed, scoured, and soaked for at least 6 hours
¼ cup red quinoa, or any colored quinoa
fresh filtered water
pinch of salt

Recipe Yield:  2.5-3 cups cooked grain (brown rice and red quinoa)
Prep time: 6 hours to overnight

Begin with 1 cup brown rice, medium or short grain, and add 2-3 cups of water.  Wash the rice, scouring grains between your hands.  Drain off water and repeat two more times. 

Let the rice stand in fresh water, preferably two cups, for a minimum of 6 hours or overnight.

Place the rice and 2.5 cups water in a pot with a lid, preferably a 2 quart size.  Turn on the flame to medium high heat, and measure out ¼ cup red quinoa.  Rinse once briefly, and drain.  Add quinoa to the pot with a pinch of salt.  Cover and bring to a boil.  When boil is reached, lower the flame to low heat, and let cook for 20 minutes.  Check the pot.  If there is water standing in the bottom, recover and let cook for 5-7 minutes.  Check every 5-6 minutes until desired doneness is reached. 

No comments:

Post a Comment