Brown Rice and Quinoa Risotto

Brown Rice and Quinoa Risotto
by Melvin Jones

  • 2 tablespoons olive oil
  • 1 pound button mushrooms sliced
  • 1 tablespoon minced garlic
  • 1/4 cup chopped fresh Italian parsley leaves
  • Salt & freshly ground pepper, to taste
  • 2 tablespoons olive oil
    1 cup brown rice
  • 4 cups low-sodium chicken stock or vegetable stock, simmering and covered
  • 1/2 teaspoon ground turmeric
  • 1 cup quinoa
  • 1 cup finely chopped scallions
  • 1 cup of chopped asparagus
  • 1 cups petite peas
  • Freshly grated Parmesan, to taste



In a large skillet heat the olive oil over moderately high heat until hot sauté the mushrooms, stirring, until golden brown, about 2 to 3 minutes. Reduce heat to moderate and add garlic, stirring, until lightly browned.

In a sauté pan add 1 tablespoon grape seed oil over moderately high heat until hot and sauté the brown rice stirring to coat, about 1 minute. Stir in 1 cup simmering stock Bring to a boil, remove pan from heat and cover. Let stand for 5 minutes. Repeat this same method for your quinoa

Add the mushrooms, scallions, brown rice, remaining 1 cup of simmering stock, and  vegetables cook, stirring until almost all liquid is absorbed. Risotto should be moist and creamy, if it is too dry add boiling water in 1/4 cup increments until desired texture is achieved; Season with salt and pepper to taste.