A healthy modification to a pantry staple that can add extra protein and fiber to your meals!
Growing up, rice was (and always will be) one of my first food loves. Freshly steamed, fried, or sweetened for dessert, rice has a way of being perfect for any meal. As much as I love to eat rice, I can say that making rice hasn't always been my favorite cooking task. From over cooked to under cooked, and under-portioned to over-portioned, rice making has given me a run for my money! Over time, I have slowly gotten better at making rice but I still defer the rice making crown to my Dad, aka the family rice maker. While I continue to try and crack the code, I have forged my own rice path to blend the starchy goodness of white rice with the nutty and subtle bite of quinoa.
I'm going to let you in on a secret of mine -- If I'm being honest, I sometimes need to sneak healthy foods into my diet! I know, toddlers need to be snuck vegetables, but "adults"? Yes, we too may need a little subversiveness! The methods may seem unconventional, but the results are worth it. My quinoa rice is perfectly cooked, and there's a combination of flavors and textures that work well to add depth as a foundation to accompany meats, rice bowls, curries or stews. The fluffiness of the white rice is contrasted with a subtle crunch from the tri-color quinoa that can be easily amplified or toned down, depending on how "healthy" you want your rice to be! With any leftovers, this rice is the foundation for my Trader Joe Hacks: Orange Chicken Fried Rice!
When I make my quinoa rice, I tend to prefer a hearty distribution of quinoa so I use 3/4 cup of tri-color quinoa. On days I want more of a "traditional" flavor, I'll just use 1/2 cup of tri-color quinoa. You can adjust to your taste!
To make this recipe, you'll need basmati or jasmine rice, tri-color quinoa, olive oil, salt, water, and a medium sized pot.
Recipe: Quinoa Rice
Estimated time: 20 minutes (5 min prep; 15 min cook)
Serving Size: 6 - 8 people
Ingredients
2 cups basmati or jasmine rice
4 cups water
1 teaspoon salt
2 tablespoons olive oil
3/4 cup tri-color quinoa*
Directions
Bring a medium sized pot filled with 4 cups of water, salt, and olive oil to a boil on high heat.
Measure out 2 cups of rice and 3/4 cup of quinoa into a large sieve or large bowl. Rinse the rice and quinoa under cold water for 2-3 minutes or until the water from the rice mixture runs clear. Drain the rice and quinoa to remove any excess liquid.
Add the rinsed and drained rice mixture into the boiling water. Reduce the heat on the stove to low and let the rice cook, uncovered for 12-15 minutes or according to the rice package's directions.
When the rice and quinoa are fully cooked, remove from the heat and let stand for 3-5 minutes uncovered. Fluff the rice with a fork and serve!
Recipe Notes
- For a single serving use: 1 cup rice, 1/2 cup tri-color quinoa, 2 cups water, 1 teaspoon salt, 1 tablespoon olive oil. Follow the directions written above.
* For more of a "traditional" flavor and appearance, use 1/2 cup of tri-color quinoa.
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