RCI-RC.001.0168.001
Quinoa and Rice Pilaf
A filling, hearty side dish which can replace both a starch and a vegetable. The quinoa adds a boost of protein which rice lacks.
Prep50 min
Cook45 min
Total95 min
Servings3
Difficultyintermediate
Ingredients
Method
1
Rinse the quinoa under cold running water in a fine-mesh strainer until the water runs clear, shaking gently to remove any residual saponin (a natural coating). Set aside.
2
Rinse the rice under cold running water until the water runs mostly clear, then drain well and set aside.
3
Dice the onion, celery, and bell peppers into uniform, roughly ¼-inch pieces to ensure even cooking.
4
Heat the butter in a large pot or heavy-bottomed skillet over medium heat until it foams and smells nutty, about 1-2 minutes.
2 minutes
5
Add the diced onion and cook, stirring frequently, until softened and translucent, about 4-5 minutes.
5 minutes
6
Stir in the celery and bell peppers, cooking until they begin to soften and release their aromatics, about 3-4 minutes.
4 minutes
7
Add the rinsed quinoa and rice to the pot, stirring constantly to toast them lightly in the butter for 2-3 minutes until they begin to smell fragrant.
3 minutes
8
Pour in the water or stock, stirring well to combine, and bring the mixture to a boil over medium-high heat.
3 minutes
9
Reduce heat to low, cover the pot with a tight-fitting lid, and simmer without lifting the lid for 25-30 minutes until both grains are tender and the liquid is absorbed.
28 minutes
10
Remove from heat and let the pilaf rest, covered, for 5 minutes to allow the grains to fully absorb any remaining moisture.
5 minutes
11
Fluff the pilaf gently with a fork, breaking up any clumps, and adjust seasoning as needed before serving.