CUMIN-SCENTED QUINOA and WILD RICE
Like Rachel, I also like to make an abundance of one dish so I can satisfy my mindless grazing in the kitchen for days to come.
If you’d like to try something different from whole wheat pasta, oats, and brown rice, consider protein-rich quinoa (“KEEN-wah”). Because this grain is so mild-flavored and versatile, you can find a lot of easy quinoa recipes that will suit your taste. Vegans and vegetarians will love you if you serve this at a dinner party. Thousands of quinoa varieties thrive, ranging in color from pale ivory to yellow, and even purplish black. Most commonly considered a grain, quinoa is actually a relative of leafy green vegetables like spinach and Swiss chard. As quinoa cooks, the germ separates from the kernel, creating little white rings. When you see these rings, you know the grains are fully cooked.
Feel free to add more veggies to this already hearty recipe; cucumbers, grilled zucchini or red peppers are some tasty and colorful options. Or serve this as an accompaniment with your favorite protein!
Cumin-Scented Quinoa and Wild Rice (Courtesy of Bon Appétit)
Makes 6 to 8 servings
active time: 40 minutes
total time: 40 minutes
You can substitute any color of rice or quinoa to make this gorgeous (and healthful) salad, which works as a vegetarian main course or hearty side dish.
½ cup short-grain wild or black rice
1 cup red quinoa, rinsed well
1 bay leaf
¼ teaspoon kosher salt plus more
2 cups vegetable or chicken broth
4 tablespoons extra-virgin olive oil, divided
1 small onion, finely chopped
3 large garlic cloves, minced
2 teaspoons cumin seeds or 1 teaspoon ground cumin
3 Tablespoons fresh lemon juice
¼ cup chopped fresh cilantro
¼ cup chopped flat-leaf parsley
2 tablespoons 1″ pieces chives
Freshly ground black pepper
1 avocado, peeled, pitted
1 lemon, cut into wedges
Ingredient info: Black or wild rice and red quinoa are available at higher end supermarkets and at natural foods and specialty foods stores.
Bring rice and 1 cup water (with 2 dashes salt added) to a boil in a small saucepan. Cover, reduce heat to low, and cook until water is absorbed and rice is tender, 25-30 minutes.
Meanwhile, combine quinoa, bay leaf, 1/4 teaspoon salt, and 2 cups chicken or vegetable broth in a medium saucepan. Bring to a boil. Cover, reduce heat to low, and simmer until quinoa is tender, about 15 minutes. Drain; return quinoa to hot saucepan. Cover and let sit for 15 minutes. Discard bay leaf, fluff quinoa with a fork, and transfer to a large bowl.
Heat 2 tablespoons oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until soft, about 8 minutes. Add garlic and cumin and cook, stirring often, for 2 minutes.
Add to quinoa. Add rice; mix well. Stir in remaining 2 tablespoons oil, fresh lemon juice, cilantro, parsley, and chives. Season to taste with salt and pepper. Cut avocado into wedges; season with a little salt and pepper. Serve salad with avocado and lemon wedges.
Per serving: 238 calories, 13 g fat, 29 g carbohydrates