One-Pot Rice and Quinoa Recipe

Ingredients

• 3 cups water or broth
• 1 cup long-grain white rice, such as jasmine or basmati (no need to rinse)
• 1 cup quinoa (any color)
• Kosher salt (such as Diamond Crystal)

Preparation

• Step 1In a large pot, bring the water to a boil. Add the rice, quinoa and 1 teaspoon kosher salt. Cover, reduce heat to low, and cook until the grains are tender and a thin white tail appears on the quinoa, 17 to 20 minutes. Turn off the heat and let rest for 10 minutes before fluffing with a fork.

Private Notes

I’ve cooked mixed grains using rice and hulled buckwheat groats. A tiny pinch of salt is added to the water.

After the heat is off and it has steamed for 5 minutes, I gently toss in scallions, marinated tofu, and small dollops of miso and Gochujang. If I have Mirin on hand, it adds another layer.

For even more texture, add pecans or toasted pumpkin seeds. It really satisfies my umami craving.

For those unfamiliar with buckwheat, Eden sells a nice product.

• 3 cups water is not sufficient for 2 cups of the rice/quinoa combination. I used 4 cups and the rice came out slightly al dente and the quinoa crunchy, rather than fluffy. I would suggest simply cooking them separately then combining them.

I am assuming this would also work in a rice cooker? What are the quantities and timing if you use brown rice instead of white rice? I substitute a little quinoa for white rice in my usual two cup or three cup batch that I make in my rice cooker.

I don’t change any settings with fine. Come on...wash the rice.