Brown Rice And Quinoa Recipes

BROWN RICE AND QUINOA RECIPE

Steps:

• Rinse your quinoa and brown rice. Spray inside of pot with olive oil to prevent sticking.
• Add rice, quinoa, garlic, water, olive oil, and (optional) salt to the pot.
• Set the pressure cooker for 18 minutes on high pressure.
• Allow dish to naturally release for 5 minutes, then quick release the rest of the steam.

RICE WITH QUINOA RECIPE- PRESSURE COOKER METHOD

Steps:

• To begin making Rice with Quinoa Recipe, first rinse the rice and quinoa together well under running water.
• Place rice and quinoa along with two cups of water in the pan of the pressure cooker.
• Keep the weight on, cover the pressure cooker. Cook the rice in the pressure cooker on medium high heat and after the first whistle turn the heat to low.
• Once you turn the heat to low, simmer the rice for 3 minutes.
• After 3 minutes, turn off the heat and allow the pressure to release naturally and then open the pressure.
• Serve Rice And Quinoa with Masoor Dal Gassi, Muttaikose Poriyal and a bowl of curd.

QUINOA AND RICE PILAF

Steps:

• Place the quinoa and rice in a fine-mesh strainer and rinse until the water runs clear. Melt the butter in a medium saucepan over medium-high heat until foamy. Add the quinoa and rice and cook, stirring to coat with the butter, then add the broth or water. Increase the heat to high and bring to a boil, then immediately reduce the heat to low and cover with a tight-fitting lid. Cook for 18 minutes, then remove from the heat and let sit, covered, for 5 minutes. Fluff with a fork and season to taste.

BROWN RICE QUINOA BLEND

Steps:

• Boil Chicken broth and add in the quinoa and rice bend.
• Stir together lightly
• Cover and reduce heat to simmer for 25 minutes. This is done when all the liquid is absorbed in the grains. For a short grain brown rice you may need a little more liquid and cooking time (5 minutes)at the end.
• Check the grain tenderness before removing it from your stove. Don't let it scorch!
• Remove from heat and keep covered until ready to serve. Cool to room temperature or lower if you are adding this blend to a salad.

BROWN RICE AND QUINOA SUSHI ROLLS

Steps:

• Rinse and drain brown rice and bring to a boil in a saucepan with water and a pinch of sea salt. Reduce heat to low, cover pan, and simmer rice for 30 minutes. Rice will not be dry.
• Meanwhile, stir rice vinegar, cider vinegar, mirin, sugar, and 1/2 teaspoon sea salt in a bowl until sugar and salt have dissolved. Set the vinegar mixture aside.
• Stir quinoa into rice and cooking liquid, bring to a boil, and reduce heat to low again; simmer until rice and quinoa are both tender and liquid is absorbed, about 15 more minutes. Transfer rice and quinoa into a large bowl and gently mix the vinegar mixture into the rice, spreading the grains out a little as you mix to help dry and cool the rice and quinoa. Let rice mixture cool until warm, about 10 minutes of stirring and fanning.
• Place a nori sheet onto a sushi mat. With wet fingers, lightly press about 1/4 the rice mixture onto the nori sheet in an even layer, leaving about 1/2-inch uncovered at the top of the sheet. Place about 1/4 the shredded carrot, cucumber strips, and avocado slices in a line across the bottom of the rice.
• Pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a thick cylinder. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly. Unwrap the roll and cut into 6 pieces to serve; repeat with remaining ingredients to make 4 rolls.