Wednesday, February 9, 2011

Rice Pilaf with Quinoa

This recipe doesn't require exact measures. You can use any veggies or meats you like or have in your fridge at the time. Its a great "clean up your fridge" dish.

  • 1 cup white rice
  • 1/2 quinoa
  • 1/2 yellow onion, chopped
  • 4 garlic cloves, minced
  • 1 jalapeño, chopped
  • 3 carrots, shredded
  • 2 mushrooms
  • pork tenderloin, sliced thin
  • 1 tomato, chopped
  • 3 tbsp Vegeta or another kind of mixed seasoning
  • salt to taste
  • 1/4 cup oil
  • 1/2 cup red wine
  • 1.2 cup water

Heat oil in a pan and add rice, onion, garlic, carrots, tomato and jalapeño.

Stir in Vegeta and add salt to taste, depending on how salty your seasoning mix is.

Add sliced mushrooms. It could be any kind of mushrooms. I used crimini mushrooms. They are good for cooking as they retain the texture and don't release too much water.

Add pork. This can be any meat. Pilaf can be meatless as well. I actually used some left over pork loin that we grilled a few days ago.

At this point the rice should start sticking to the bottom of the pan. De glaze it with wine and water.

When the water starts to boil, add quinoa.

Lower the heat and cover.

Cook for another 15 minues with occasional stirring. Add more water if needed. The amount of water really depends on the kind of rice you use.

Serve as a side dish or a main dish, or take to work for lunch. I'm taking this for lunch tomorrow...


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