Brown rice and quinoa with roasted vegetables
This shelf holds a blend of grains that cooks in about twenty minutes, bringing garlic, onion, and seasoning to the table without extra work. Toast it first to deepen its flavour, then simmer it with broth and whatever vegetables you have on hand. You end up with a complete, warming bowl.
About 1020 calories a serving, 83 g protein, 102 g carbohydrate, 30 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 2 cups chicken or vegetable broth
- 1 cup chopped carrots or spinach
From your shelf
- 1 cup organic brown rice & quinoa blend
Staples
- 1 tablespoon oil
- to taste salt
- to taste pepper
- 2 cloves garlic
- 1/4 medium onion
- Heat 1 tablespoon oil in a pot over medium heat. Add 1 cup of the grain blend and stir often until fragrant and lightly golden, about three minutes; this toasting deepens the flavour. While it toasts, mince 2 cloves garlic and dice 1/4 of a medium onion.
- Pour 2 cups broth into the pot and stir well, scraping the bottom. Bring to a boil, then lower the heat and cover. Simmer until the grains are tender and the liquid is absorbed, about twenty minutes.
- In the last five minutes of cooking, stir in 1 cup of chopped carrots or spinach (or both) along with the minced garlic and diced onion. When the vegetables are tender and the pot is dry, taste and adjust salt and pepper.
Note Swap in any sturdy vegetable: broccoli, green beans, or mushrooms work well. Leftovers keep three days in the fridge and reheat gently with a splash of water. Serve with a fried egg on top or a squeeze of lemon.
On the label
WATER, ORGANIC BROWN RICE, ORGANIC RED QUINOA, ORGANIC GARLIC, ORGANIC SAFFLOWER OIL, SEA SALT, ORGANIC ONION, ORGANIC CORN STARCH, ORGANIC SOY LECITHIN, ORGANIC BLACK PEPPER, ORGANIC PARSLEY.
Shoprite, entrees, sides & small meals, serving 120 GRM, package 8.5 oz/241 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.