BROWN RICE QUINOA BLEND
This healthy Brown Rice Quinoa Blend is full of great texture and flavor. This complex, healthy carb is a good addition to hearty salads, soups and other dishes as a side.
Provided by Diane
Categories Side Dishes and Salads
Time 25m
Number Of Ingredients 3
Steps:
- Boil Chicken broth and add in the quinoa and rice bend.
- Stir together lightly
- Cover and reduce heat to simmer for 25 minutes. This is done when all the liquid is absorbed in the grains. For a short grain brown rice you may need a little more liquid and cooking time (5 minutes)at the end.
- Check the grain tenderness before removing it from your stove. Don't let it scorch!
- Remove from heat and keep covered until ready to serve. Cool to room temperature or lower if you are adding this blend to a salad.
Nutrition Facts : Calories 140 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 3 milligrams cholesterol, Fat 2 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 3/4 Cup, Sodium 730 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
BROWN RICE AND QUINOA RECIPE
Do you love the Seeds of Change Brown Rice Quinoa Blend? Make this easy (and cheap!) copycat recipe in your electric pressure cooker! This healthy side dish is easy to make in batches and freeze.
Provided by Becca Ludlum
Categories Side Dish
Time 28m
Number Of Ingredients 5
Steps:
- Rinse your quinoa and brown rice. Spray inside of pot with olive oil to prevent sticking.
- Add rice, quinoa, garlic, water, olive oil, and (optional) salt to the pot.
- Set the pressure cooker for 18 minutes on high pressure.
- Allow dish to naturally release for 5 minutes, then quick release the rest of the steam.
Nutrition Facts : Calories 104 kcal, Carbohydrate 20 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Sodium 5 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BROWN RICE & QUINOA SUSHI ROLLS
I like to make vegetarian sushi rolls at home and have worked on perfecting a brown rice version. I came across a recipe online that added quinoa to the mix and I love it! Adds that extra bit of protein to make this a well rounded light meal, snack or appy. I've changed that original recipe a bit and have streamlined the cooking process (less dishes the better!). My kids like to help roll these up. I've included cucumber, carrot and avacado as filling...of course you can fill with whatever you fancy. This makes enough to fill 4 nori sheets, which you can cut into 6 or 8 pieces each. Enjoy!
Provided by magpie diner
Categories Japanese
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Rinse and drain your short grain brown rice. Add the rice to a medium size saucepan along with the dash of salt and 2 1/3 cups water. (Yes, that too much water for the rice, but you'll add the quinoa to it as well later on). Bring to a boil, reduce heat to low and cover the pan. Set your timer for 30 minutes.
- While the rice cooks you can mix up the vinegar(s), mirin, sugar and salt. I like to heat this up so that the sugar and salt fully dissolve. Set aside.
- Also while the rice cooks you can cut up your filling (grate the carrot, slice up the cucumber and avacado). Set aside.
- At the 30 minute mark, add in the quinoa and give it a quick stir. You may have to bring it back up to a boil to maintain the heat, then reduce back down to low and cover again. Set your timer for 15 more minutes. At the end of the 15 minutes both the rice and the quinoa should be tender and nicely cooked.
- Remove your rice mixture from the pan. You can turn it into a large mixing bowl, or even onto a cookie sheet. Spread it out so that it cools more quickly. Mix in the vinegar mixture, carefully folding it into the rice. I like to use a rice paddle (flat sort of spoon), fanning it out as you go to help the rice cool off. Adjust the seasoning if need be, adding more vinegar if you like. (I wouldn't add more salt because you generally serve with soy sauce).
- After about 10 minutes the rice should have cooled off quite a bit and be ready to work with. (You could prepare this far in advance, remembering it's best to work with the rice at room temperature).
- Cover up your sushi mat with plastic wrap or a clear plastic bag (I put it inside a large ziploc). Place a sheet of nori on your mat (shiny side down).
- Eyeball your rice mixture into 4 equal portions and place one portion on your sheet of nori. Pat it down with damp hands to cover the lower half of the nori sheet with rice. There is usually a picture on the back of the nori packaging to show you how to spread the rice and roll it up. I like to keep a mug of water nearby to dip my fingers into.
- If you wish, spread a thin layer of mayo across the rice, with the option of adding a little wasabi to the mayo. Another option is to sprinkle the rice with sesame seeds or Gomasio at this point. Place your fillings in a straight line across the middle of your rice. Lift the sushi mat and fold over and roll, to form a log. This might take practice if it's your first time, but basically connect the bottom of the sheet closest to you, to the top of the rice mixture, which should result in your filling being perfectly in the middle (or not! -- still tastes good!). Use the mat to help you tighten up the sushi log then release it.
- Repeat to use up all the rice and you should have 4 sushi logs. With a very sharp knife (I like a bread knife myself), cut each log into 6 or 8 equal pieces.
- Serve with wasabi, picked ginger and light soy sauce. Enjoy!
Nutrition Facts : Calories 336.8, Fat 12, SaturatedFat 1.8, Cholesterol 1.9, Sodium 400.8, Carbohydrate 53, Fiber 6.1, Sugar 8.3, Protein 6.6
BROWN JASMINE RICE WITH QUINOA
Make and share this Brown Jasmine Rice With Quinoa recipe from Food.com.
Provided by kittycatonline.com
Categories Low Cholesterol
Time 25m
Yield 8 serving(s)
Number Of Ingredients 2
Steps:
- Wash uncooked quinoa. Easiest method is to rinse in a fine mesh colandar.
- Wash uncooked brown jasmine rice. Easiest method is to rinse it in the rice pot prior to cooking, and drain off rinse water.
- Add quinoa and rice to rice pot, if the rice isn't already in there.
- Add water to the rice pot up to the "4", presuming your rice pot has numbers stamped on the wall of the pot which correspond to the number of "scoops" being made.
- If you have a basic "keep/cook" rice pot, press the button down to "cook". If you have one of those weird digital rice pots, cook the rice in the usual fashion. The 25% quinoa substitution will not affect cooking time.
Nutrition Facts : Calories 251.2, Fat 1.2, SaturatedFat 0.2, Sodium 4.4, Carbohydrate 52.7, Fiber 2.6, Protein 5.8
QUINOA AND RICE PILAF
Here's how to cook quinoa with rice: Put them in the pot together and let them simmer until tender. It's really as simple as that! Use the fluffy grains as a side dish or base for a grain bowl. Or try our favorite way to enjoy them -- sprinkled into a salad for a hearty lunch.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 cups
Number Of Ingredients 5
Steps:
- Place the quinoa and rice in a fine-mesh strainer and rinse until the water runs clear. Melt the butter in a medium saucepan over medium-high heat until foamy. Add the quinoa and rice and cook, stirring to coat with the butter, then add the broth or water. Increase the heat to high and bring to a boil, then immediately reduce the heat to low and cover with a tight-fitting lid. Cook for 18 minutes, then remove from the heat and let sit, covered, for 5 minutes. Fluff with a fork and season to taste.
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