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!
Ingredients:
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