Wednesday, May 20, 2009

Rice


I have been trying to be healthier lately and when I was in Utah for Women's Conf. my sister-in-laws sister had me try some rice she made with quinoa. Quinoa is one of Chef Brad's super grains. Meredith also told me that 1/3 quinoa and 2/3 rice is healthier than all brown rice. I tried it and it was great. Here is her recipe:

1/2 cup butter (I only use 1/4 cup)
3 cups rice (I use 2 cups rice and 1 cup quinoa)
6 cups water
6 chicken bouillon cubes
2 T. dry minced onion

Oil a 9 x 13 pan (I just spray with Pam) and add the rice and all
other ingredients. Carefully stir. Cover tightly with foil. Bake
at 325 for 1 hour. When done fluff and mix with a fork before serving.

I changed it a little for a couple of reasons.
1. it is too much rice for my family.
2. I have a rice cooker that I wanted to use. (it cuts down on the heat in my house)

1 to 2 Tbls. olive oil
1 onion
3 garlic cloves minced
1 cup rice
1/2 cup quinoa
3 cups water
3 tsp. chicken boullion

Saute the onion in olive oil until clear. Add rice and cloves of garlic saute a little more.
Combine everything together in rice cooker and turn on.

My family loved it! The kids asked what the curly stuff was but it didn't bother them and they are pretty picky rice eaters. I found the quinoa at Sprouts it was in the bulk items for $2.99 lb.

1 comment:

Ryan and Holly Gibb said...

Yum, Jen! I'll have to walk over to Sprouts and get me some quinoa. Sounds delish!

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