Products / Lundberg Family Farms
Brown rice and quinoa pilaf with roasted vegetables
A one-pot grain dish that leans on the shelf's ready-made blend of brown basmati and quinoa, cooked in broth and finished with sautéed aromatics and quick vegetables. The grains do most of the work while you roast what you can find, and dinner is ready in under forty minutes.
About 730 calories a serving, 21 g protein, 100 g carbohydrate, 27 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 2 cups vegetable or chicken broth
- 2 handfuls fresh spinach or kale
From your shelf
- 1 cup organic california brown rice & tri-color quinoa basmati & quinoa (Lundberg Fami
Staples
- 2 tablespoons oil
- 1 small onion
- 2 cloves garlic
- to taste salt
- to taste pepper
- 1 tablespoon butter
- Bring 2 cups of broth to a simmer in a medium pot. While it heats, dice 1 small onion and mince 2 cloves of garlic.
- Heat 2 tablespoons of oil in the pot, add the onion and garlic, and cook until fragrant and the onion softens, about 3 minutes. Stir in 1 cup of the grain blend and toast for 1 minute, stirring often.
- Pour the simmering broth over the grains, stir once, and bring to a boil. Lower the heat, cover, and simmer until the liquid is absorbed and the grains are tender, about 25 minutes.
- While the grains cook, roughly chop 2 handfuls of spinach or kale. Remove the pot from heat, stir in 1 tablespoon of butter, the greens, and salt and pepper to taste until the greens wilt from the heat.
Note Swap fresh greens for any cooked vegetable on hand, or add a fried egg on top. Leftovers keep three days in the fridge and reheat gently with a splash of water. Serve with a simple salad or roasted vegetables on the side to round out the meal.
On the label
WATER, ORGANIC BROWN BASMATI RICE, ORGANIC QUINOA.
Lundberg Family Farms, entrees, sides & small meals, serving 140 g, package 8 oz/227 g. Ingredients as printed on the label.
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Cooks as brown rice, basmati rice, quinoa. Half of it left? Use up the brown rice.