Savory Quinoa + Basmati Rice

I love to pair this simple and savory quinoa + basmati rice dish with vegetables and sauces! Like, roasted cabbage, roasted carrots, zesty cilantro coconut chutney. This is one of my go to weekly recipes when I’m wanting something quick to make. I love it because it’s simple, easy, and healthy. The subtle pungent taste of garlic, the sweetness of fennel seeds, and earthy coriander powder make it oh so delicious. This recipe is vegetarian, with options to make vegan. See recipe below…

Rinsing Tri-Color Quinoa + Basmati Rice

First, I begin with an Ayurveda practice before cooking that I love, helping to keep past, present, or future worries and thoughts from being cooked in or stirred into the food. To ground me into the moment before gathering the ingredients to have everything in arms reach. I close my eyes and take a few rounds of deep breaths.

Next, I portion, rinse, and drain the rice.

Heating Garlic + Fennel Seeds in EVOO

Then, I finely grate/mince the garlic. Heating a small pot and 1 tsp of butter/oil/ghee. Adding garlic and fennel seeds to the heated oil and warming for up to one minute / fragrant, before the garlic and seeds begin to brown.

Next, I add the rice, water, 1/4 tsp salt, coriander powder and heating until boiling. Then, lowering the heat between the lowest and second to lowest setting. Putting a lid on the pot and a timer for 15 minutes.

When the timer goes off I check and taste the rice. Remove the bay leaf. Add more salt here if needed, fluffing with a spoon and then removing from heat. Then, I let it rest for five minutes with the lid on before plating to enjoy. Next, I refrigerate the leftover rice to cool completely without a lid, placing a lid on once cooled.

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Recipe

Serves 2

Prep : 10 min

Cook : 15 min

Total : 30 min

Organic ingredients

Mise en place : small pot, rice strainer/fine mesh, salt, fennel seeds, quinoa, basmati rice, coriander powder, liquid measure, measuring spoons, garlic, bay leaf, butter/ghee/oil, spoon.

Quinoa + Basmati Rice

• 1/2 C Basmati rice

• 1/4 C Tri-Color Quinoa

• 1.5 C Water

• 1/4 tsp Coriander Powder

• 1/4 tsp Fennel Seeds

• 1 dried Bay Leaf

• 1 small Garlic Clove, minced/finely grated or 1/4 tsp minced garlic

• 1/4 tsp Natural Mineral Salt, possibly more to taste

• Small dollop/splash of Coconut oil/ Ghee / EVOO / Sunflower oil

Directions

1. I invite you to begin first by washing your hands. Next, pour rice + quinoa into fine mesh strainer / bowl. Rinse and drain.

2. Now, add ghee/oil to small pot and heat over medium-high. Then, add garlic, fennel, and bay leaf. Heat on med-low for up to 60 seconds to warm and activate the herbs.

3. Next, add rice, quinoa, water, coriander powder, 1/4 tsp salt to pot. Heat on med-high until boiling.

4. Reduce heat between lowest and second lowest setting. Add lid to pot. Cook + time for 15 minutes.

5. Remove from heat. Taste, adding more salt if needed. Gently fold salt into rice with spoon. I like to let the rice rest for five minutes or so with the lid on before enjoying. Add a dollop of butter / ghee (optional). Enjoy!

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