Quinoa and brown rice pilaf with aromatics
This shelf holds just one product, so tonight's dinner is a fragrant, simple pilaf dressed up with butter and aromatics. The rice and quinoa cook together in seasoned broth, ready to stretch with vegetables or serve as is.
About 650 calories a serving, 20 g protein, 99 g carbohydrate, 18 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 2 cups chicken broth
From your shelf
- 1 cup original quinoa and brown rice blend
Staples
- 2 tablespoons butter
- 1 small onion
- 2 cloves garlic
- to taste salt
- to taste pepper
- Melt 2 tablespoons butter in a medium pot over medium heat. Dice 1 small onion and add it along with 2 minced garlic cloves; cook until the onion softens, about 4 minutes.
- Add 1 cup of the quinoa and rice blend and stir to coat with butter, cooking for 1 minute until fragrant. Pour in 2 cups chicken broth and stir once.
- Bring to a simmer, then lower the heat to low, cover, and cook for 20 minutes until the liquid is absorbed and the grains are tender. Let it sit off heat for 2 minutes.
- Fluff with a fork, taste, and season with salt and pepper to your liking. Serve right away.
Note Swap the chicken broth for vegetable broth if you prefer. Leftovers keep refrigerated for three days and reheat gently with a splash of broth. Serve with roasted vegetables, a simple salad, or a rotisserie chicken on the side.
On the label
QUINOA**, PARBOILED LONG GRAIN RICE.
Near East, other grains & seeds, serving 56 g, package 24 oz/681 g. Ingredients as printed on the label.
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Cooks as brown rice, quinoa. Half of it left? Use up the brown rice.