Ottolenghi Red Rice and Quinoa
Ingredients
The grains
-
1
cup
quinoa
-
1
cup
red rice
The toppings and flavorings
-
¼
cup
shelled pistachios
-
2
tablespoons
olive oil
-
2/3
cup
olive oil
-
1
medium
white onion
-
1
clove
garlic
-
2
teaspoons
lemon juice
-
1
orange
grated zest and juice
-
4
stalks
spring onions
-
½
cup
dried apricots
-
2
handfuls
rocket (arugula)
-
to taste
salt and black pepper
Instructions
- Preheat the oven to 350°F and toast the pistachios for 8 minutes, then chop them.
- Boil salted water in two saucepans, cooking the quinoa for 12-14 minutes and the red rice for 20 minutes until tender.
- Drain the grains and spread them out to cool.
- Sauté the sliced onion in 4 tablespoons of olive oil until golden brown and allow to cool.
- In a large bowl, combine the cooked rice, quinoa, sautéed onion, and remaining olive oil along with the other ingredients.
- Taste and adjust the seasoning before serving at room temperature.
Nutrition Facts (estimated)
Servings
6
Calories
300
Total fat
15g
Total carbohydrates
35g
Total protein
8g
Sodium
200mg
Cholesterol
0mg
You might also like