Avg. rating 5 from 2 votes.Recipe Information
# of Servings: 4
Recipe Created By: Kathy Przywara
Ingredients
3/4 cup white basmati rice
1/4 cup Red Inca Quinoa
1 cup chicken stock
1 cup water
to taste salt
Directions
Measure out and rinse the basmati rice. I do this right in my rice cooker bowl. Drain well.
Measure out and rinse the red quinoa. I do this in a small really fine mesh strainer and just run it under the faucet. You need to wash the quinoa to remove the bitter sopanins from the quinoa.
Combine the rinsed rice, quinoa, stock and water in the rice cooker bowl. Add salt to taste. Set rice cooker for white rice cylce. After it switches to warm, allow to steam for 15 min. Fluff with a fork or rice paddle.
This can be kept warm for several hours.
Notes
This can be done in a pot on the stove top. Rinse rice and quinoa and combine all ingredients in a saucepan. Bring to a boil, cover, reduce heat and allow to simmer for 15 minutes or until all liquid is absorbed. Keep covered and let rest for 10-15 minutes. Fluff and serve.
Substitutions
This could be made with vegetable stock instead of chicken. It could also be made with all water.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.
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