Time: 35 min.

In this recipe, long-grain rice is cooked together with quinoa: simply lightly sauté them in butter, add liquid (broth or water), and cook until tender. Be sure to rinse the grains thoroughly before cooking to prevent the rice from becoming overcooked and the quinoa from becoming bitter. You'll get a wonderfully fluffy pilaf that's perfect as a side dish for meat or as the base for bowls. Another interesting way to use this pilaf is to toss it into a vegetable salad. It makes a filling and healthy snack.

Ingredients:

• 0.5 cup quinoa
• 0.5 cups long-grain rice, such as basmati
• 1 tbsp unsalted butter
• 2 cups lightly salted chicken broth or water

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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quinoa, basmati rice

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Preparation:

Step 1
• Place the quinoa and rice in a fine-mesh sieve and rinse until the water runs clear. In a medium saucepan, melt the butter over medium-high heat until foamy. Add the quinoa and rice and cook, stirring to coat the grains, then add the broth or water.
Step 2
• 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 the pilaf sit, covered, for 5 minutes. Fluff the pilaf with a fork and season with salt to taste.
  Exit: 4 tbsp.

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