Rice, Quinoa & Currant Pilaf
- prep time 10 min
- total time 30 min
- serves 8
Quinoa is a healthy grain that adds a light crunch to this aromatic rice dish.
Courtesy of Jennifer Low.
½ red onion, finely diced (1 cup dice)
1 Tbsp olive oil
1 ½ cup uncooked basmati or other long-grain white rice
½ cup uncooked quinoa
3 cup chicken or vegetable broth
1 cup finely diced yellow bell pepper (or other colour pepper)
¼ cup dried currants
1 bay leaf
2 inch piece cinnamon stick
1 tsp finely chopped garlic
½ tsp cumin
½ tsp salt
¾ cup (125 g) roasted unsalted cashews
chopped parsley to garnish
1. In large heavy saucepan, cook onion in olive oil on medium heat until softened.
2. Add rice and quinoa. Cook mixture, stirring constantly, until grains are lightly golden, approximately 3 minutes.
3. Stir in broth, bell pepper, currants, bay leaf, cloves, cinnamon stick, garlic, cumin and salt. Bring to boil. Cover. Reduce heat to simmer. Cook 14 minutes.
4. Stir cashews into rice with fork. Cover to steam fluffed rice, 2 minutes. Sprinkle with chopped parsley to garnish. Serve hot.