Recipes
Rice / Quinoa Pilaf (gluten free, egg free, can be vegetarian)
By: John Derderian
This is a very good side dish to have with chicken, beef or pork dishes. You can use all quinoa (using 1 cup quinoa and 2 cups of water) as well. Quinoa is a great source of protein.
Details
- Prep Time:
10 min - Cook Time:
20 min - Ready In:
30 min
Servings: 4 servings
Ingredients
- 1 tablespoon tbsp butter Can substitute margarine or Smart Balance for butter
- 1 cup Uncle Ben’s converted rice
- 1/4 cup quinoa
- 2 1/2 cups water
- 2 chicken bouillon cubes (Herb-Ox is GF) Can substitute vegetarian bouillon cubes for chicken
Directions
- Heat the water with the 2 bouillon cubes and ensure cubes have dissolved. Have it ready before the next step.
- In a 2 qt or larger pan, melt the tablespoon of butter. Once melted, add the quinoa and get it coated with the butter. Bring heat to medium, and then lightly brown for a minute.
- Next, add the rice. Mix until all is coated and let lightly brown for about a minute. Next, add the bouillon slowly into the rice/quinoa mixture. Stir it for a few seconds. Reduce heat to simmer and cover. Do not mix again.
- When all of the liquid has been absorbed, the dish is done.
- Remove from heat, let stand for a couple of minutes, mix or stir gently, and then serve.
Just made it, John. Love it!