Brown Rice and Quinoa Risotto

by Melvin Jones

 

Category,
Yields1 Serving
 2 tbsp olive oil
 1 lb button mushrooms sliced
 1 tbsp minced garlic
 ¼ cup chopped fresh Italian parsley leaves
 Salt & freshly ground pepper, to taste
 2 tbsp olive oil
 1 cup brown rice
 4 cups low-sodium chicken stock or vegetable stock, simmering and covered
 ½ tsp ground turmeric
 1 cup quinoa
 1 cup finely chopped scallions
 1 cup chopped asparagus
 1 cup petite peas
 Freshly grated Parmesan, to taste
1

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.

2

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

3

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.

Ingredients

 2 tbsp olive oil
 1 lb button mushrooms sliced
 1 tbsp minced garlic
 ¼ cup chopped fresh Italian parsley leaves
 Salt & freshly ground pepper, to taste
 2 tbsp olive oil
 1 cup brown rice
 4 cups low-sodium chicken stock or vegetable stock, simmering and covered
 ½ tsp ground turmeric
 1 cup quinoa
 1 cup finely chopped scallions
 1 cup chopped asparagus
 1 cup petite peas
 Freshly grated Parmesan, to taste

Directions

1

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.

2

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

3

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.

Notes

Brown Rice and Quinoa Risotto
IngredientsDirections