Wednesday, March 12, 2014

Brown Rice & Quinoa Medley

First of all, do I have your attention with the word "Medley"? Brown Rice and Quinoa "Mix" sounded too boring. I'm pretty awful at naming recipes, so I'll consider this a win. Even though I love quinoa, I was a little hesitant to make it on its own. Depending on how you are preparing it, quinoa can have a very distinct taste that may take you a bit to get used to. Not quite ready to take the leap? This recipe is a great way to ease into the wonderful world of this healthy "superfood". I've used this rice and quinoa combo medley as a base for many yummy meals. You could pretty much substitute it in place of just plain old rice anytime. Feel free to adjust the ratio of rice to quinoa. I like to made a 50/50 blend. Last night we had it with this Chicken and Asparagus Lemon Stir Fry (which was unbelievable FYI). 
Ingredients:
2 cups of cooked brown rice
2 cups of cooked quinoa
1 tbsp of extra virgin olive oil
1 large onion chopped
Salt and Pepper (to taste)

Directions:
1. Heat the olive oil in a large pan over medium high heat. 
2. Add the onion, cook for about 5-7 minutes stirring often until caramelized. 
3. Add a little salt and pepper to taste.
4. Combine onions well with cooked rice and quinoa. 
5. If you have any left....
*TIP*
If you have any left, let it cool then put it into a freezer bag. Flatten it out so it stores easily in the freezer. I recommend using it within the month to avoid freezer burn. When I take it out, I let it defrost a little then warm it in a pot. I add a little chicken broth if it is too dry. 

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