Beautiful, delectable, and easily customizable. To make a quick side dish in a matter of minutes, freeze leftovers.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 6 cups vegetable broth
- 2 cups basmati rice
- 1 cup quinoa
- 2 tomatoes, chopped (Optional)
- ¼ cup raisins (Optional)
- 1 tablespoon chopped fresh parsley
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon ground allspice
- ½ teaspoon dried sage
Instructions
- Bring vegetable broth to a boil in a large saucepan. Stir in basmati rice, quinoa, tomatoes, raisins, parsley, salt, pepper, allspice, and sage. Reduce heat and simmer until broth is absorbed and quinoa is tender, about 20 minutes.
Reviews
Directions very clear Looked great, but tasted even better!
My family enjoyed this. I left out the tomatoes and raisins and reduced quinoa to 3/4 c. This was flavorful and perfectly spiced. Personal note: half the recipe next time.
I also used chicken broth, and added some chopped red peppers but the rest as published. I will make it again.
This is a tasty and easy to make dish and accomodates many variations. I made it following the recipe with the following changes: — Didn’t have allspice so used Chinese Five Spice. — Added one tablespoon of minced red onion. — Added a splash of Red Boat Fish Sauce. — Used homemade chicken broth for liquid — Added a handful of arugula because I had it on hand — Added about 1 tsp of crushed red pepper We had it for brunch and it was very satisfying. My husband suggested adding sliced sausage next time. I am going to use the remainder as a side dish for roasted duck breasts.
Fantastic! I did not use the optional raisins or tomatoes, but followed the recipe otherwise with wonderful results. Really great flavors and I likes the combo of the rice and quinoa…a definite keeper~YUM!!!! Thanks for sharing. 🙂