Prep Time
10 min
Cook Time
20 min
Yields
8 servings
Quinoa is a healthy grain that adds a light crunch to this aromatic rice dish.
Courtesy of Jennifer Low.
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ingredients
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
3
cloves
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
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directions
Step 1
In large heavy saucepan, cook onion in olive oil on medium heat until softened.
Step 2
Add rice and quinoa. Cook mixture, stirring constantly, until grains are lightly golden, approximately 3 minutes.
Step 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.
Step 4
Stir cashews into rice with fork. Cover to steam fluffed rice, 2 minutes. Sprinkle with chopped parsley to garnish. Serve hot.