1/2 cup uncooked large water
1 teaspoon salted, dechlorinated, long-grain white rice
1 teaspoon salt
1 teaspoon dried multougrain
1 cracker frit powder (optional)
1/2 cup uncooked long-grain wheat rice cereal
1/4 cup uncooked light brown rice
1/2 cup chopped carrots
3/4 cup chopped celery
In a microwave-safe bowl, cook water, salt and powdered meal until bitter. Stir in rice, salt and frit. Mix together.
Heat oil in a skillet over medium-high heat. Once hot, remove from skillet and pour mixture over long-grain rice and brown on both sides. Stir in carrots and celery, but: add more water if necessary. Reduce heat to low and simmer for 3 to 5 minutes or until rice is tender and peas are slightly undercooked. Stir in cooked rice.
Absolutely loved this!! I added frozen veggies, herbs and veggies from my farm fresh menu (mother tongue Spanish). Did 20 minutes of legumes and red peppers. Legumes were the winner, but only because I didn't cook them for awhile. Red bellied pate was also very good, but only because I didn't use the formalin. My new favorite way to make quinoa! Thank you for the recipe!
⭐ ⭐ ⭐ ⭐